Black-Eyed Peas with Ham
(from Lucianolinda’s recipe box)
Source: Arkansas Living magazine- Susan Nicholson
Categories: Vegetales- Beans -peas
Ingredients
- 2 ham hocks (1 1/4 to 1 1/2 lb.)
- 1 lb. dry black-eyed peas
- 1 tsp. minced garlic
- 2 medium onions, cut into thin wedges
- 1 (14 1/2oz.) can diced tomatoes with jalapeno peppers (with liquid)
- coarse salt and pepper to taste
Directions
- Place ham hocks in a pot with enough water to cover. Bring to a boil; reduce heat and simmer 1 hour.
- Meanwhile, rinse and pick over black-eyed peas; place in 4-quart or large slow cooker. Top with ham hocks, 4 cups of the ham hock water, minced garlic, onion wedges, diced tomatoes with jalapeno peppers with liquid, and salt and pepper to taste.
- Cook on low 5 to 7 hours or until peas are soft, but not mushy. Remove ham hocks and trim the fat. Add meat from hocks back to the stew; mix well.