Slow Cooker Black-Eyed Peas
We made these black-eyed peas and ham hocks when our family was visiting. We went to Disney World on New Year's Day, and I just had to have black-eyed peas before midnight. To 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.
dried black-eyed peas
1
pound
smoked ham hocks, or more to taste
3
water, plus more as needed
6
cups
onion, chopped small
1
garlic, crushed
1
large clove
red pepper flakes
¼
teaspoon
white sugar
⅛
teaspoon
salt to taste
 Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak for 8 hours to overnight.
  Place ham hocks into a stockpot with 6 cups water. Bring to a boil, reduce heat to low, cover the pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate ham stock, 8 hours to overnight.
  Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in peas; add onion, garlic, red pepper flakes, and sugar.
  Skim congealed fat from the surface of ham stock; discard. Pour stock into the slow cooker. Add enough water to cover peas by 1 1/2 inches.
  Cook on Low for 14 hours. Season with salt.
