Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: American
Special Features: Vegetarian
Crock Pot
Meal Type: Entree
Ingredients
6 cups Water
2 cups Chicken broth
1 pound Dry black-eyed peas
1 1/2 pound Smoked ham shanks
Or, 3 small ham hocks
Salt to taste
1/2 teaspoon Black pepper
2 Bay leaves
1 Medium onion minced
2 cloves Garlic minced
1 tsp Cajun spice
2 tbs Cooking oil
1/4 tsp Tabasco sauce
Preparation
1.Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
2.In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
3.Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Cooked for about 3 hours in heavy cast iron pot.
Or, Crock pot for 6 to 8 hours
Cook's Notes
Try to experiment with spicy flavors.
Nutrition Information
Calories: 516
;
Total Fat: 18
;
Protein: 35
;
Sodium: 140
;
Fiber: 9.7