Ingredients:

  • 1 lb dry black-eyed peas, sorted and rinsed
  • 6 cups low-sodium chicken broth
  • 1 tsp liquid smoke
  • 1 lb smoked ham hocks
  • 4 strips thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, smashed and minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 bay leaf
  • Kosher salt to taste
  • Cracked black pepper to taste

Instructions:

  1. In a skillet over medium heat, fry your 4 strips of diced bacon until the fat renders and the bits are shatter crisp. Remove all but 1 tablespoon of bacon fat, then toss in your diced yellow onion. Cook for 5 minutes until the edges are translucent and golden. Add the 3 cloves of minced garlic for the last 60 seconds.
  2. Sort through your 1 lb of dry black eyed peas to remove any small stones or shriveled bits, then rinse them thoroughly under cold water.
  3. Pour the onion, garlic, and bacon bits into your slow cooker.
  4. Add the 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 tsp liquid smoke into the pot.
  5. Nestle the 1 lb of smoked ham hocks and the bay leaf right in the center.
  6. Pour in the 1 lb of rinsed peas and 6 cups of low sodium chicken broth. The liquid should cover the beans by at least 2 inches.
  7. Cover and cook on LOW for 7 hours.
  8. Remove the ham hocks. Pull the meat off the bones, discard the fat and bone, and stir the shredded meat back into the peas.
  9. Taste the broth and add kosher salt and cracked black pepper until the flavors pop.