Description
This hearty Crockpot Black Eye Peas recipe is a comforting and flavorful dish featuring tender black eye peas slow-cooked with ham hock, diced ham, onions, and a savory blend of spices and sauces. Perfect for an easy, hands-off meal that delivers classic Southern flavors with minimal effort.
Ingredients
Scale
Black Eye Peas and Meat
- 1 pound dry black eye peas
- 1 ham hock
- 1 ½ cup diced ham (optional)
Vegetables
- 1 onion, diced
Liquids and Seasonings
- 4 cups chicken broth
- 1 cup water
- 1 ½ tablespoons Worcestershire sauce
- ½ tablespoon apple cider vinegar
- 3-5 dashes Tobasco hot sauce
- Salt and pepper to taste
Instructions
- Soak the Peas: Soak your black eye peas overnight in enough water to cover them by about two inches. This helps them expand and ensures even cooking. Discard any peas that float to the surface.
- Drain and Rinse: The next day, drain the soaked peas and rinse them thoroughly to clean off any residue.
- Combine Ingredients: Place the diced onions, soaked peas, diced ham, and ham hock into your crockpot.
- Add Liquids and Seasonings: Pour in the chicken broth, water, Worcestershire sauce, apple cider vinegar, Tobasco hot sauce, then season with salt and pepper. Stir everything to combine well.
- Cook: Cover your crockpot with the lid and cook on low heat for 6 to 8 hours until the peas are tender and flavors have melded together.
- Serve: Once cooked, remove the ham hock if you prefer, and serve the black eye peas hot. Enjoy your comforting meal!
Notes
- Soaking the peas overnight significantly reduces cooking time and improves texture.
- Adjust the amount of Tobasco hot sauce to your preferred heat level.
- The ham hock adds rich smoky flavor but can be omitted for a lighter version.
- If you don’t have a crockpot, you can cook the peas on low heat in a heavy pot for 2-3 hours.
- Leftovers store well in the refrigerator for 3-4 days and freeze nicely.
