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Slow Cooker Black-Eyed Peas

Slow Cooker Black-Eyed Peas

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"Our family was visiting, and we went to Disney World on New Year's Day. I just had to have black-eyed peas before midnight. Make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas."
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Ingredients

23 h 40 m servings 802 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 74.1g
  • 24%
  • Protein:
  • 53 g
  • 106%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
  2. Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
  3. Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
  4. Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
  5. Cook on Low for 14 hours. Season with salt.

Footnotes

  • Cook's Notes:
  • You may discard or find another use for the unused ham hocks. After cooking in the slow cooker, check for any bones that may have fallen off the ham hocks.
  • This makes four servings as a very thick rich soup or eight servings as a side dish.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the ham hocks. The actual amount of the ham consumed will vary.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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I omitted the sugar

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