Ingredients:

  • 1 lb dried black-eyed peas, sorted and rinsed
  • 6 cups low-sodium chicken broth
  • 2 smoked ham hocks (approx. 1 lb)
  • 4 slices thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions:

  1. Sort the peas. Spread 1 lb dried black eyed peas on a tray to check for stones, then rinse in a colander. Note: This prevents unwanted crunch from debris.
  2. Dice the bacon. Cut 4 slices of thick cut bacon into small pieces.
  3. Prep the vegetables. Finely dice 1 yellow onion, 1 green bell pepper, and 2 stalks of celery.
  4. Mince the garlic. Chop 3 cloves of garlic until fine.
  5. Load the crock pot. Add the rinsed peas, diced bacon, onion, bell pepper, celery, and garlic to the pot.
  6. Add seasonings. Sprinkle in 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 bay leaf.
  7. Pour the liquid. Add 6 cups of low sodium chicken broth. Note: Liquid should cover peas by at least 2 inches.
  8. Nestle the hocks. Submerge 2 smoked ham hocks into the liquid.
  9. Slow cook. Cover and cook on LOW for 8 hours until peas are tender and broth is rich.
  10. Final shred. Remove ham hocks, shred the meat back into the pot, and season with salt and black pepper to taste.