Ingredients:

  • 1 lb (450g) dried black eyed peas, picked through and rinsed
  • 6 cups (1.4L) high-quality chicken bone broth or water
  • 1 large yellow onion, finely diced (approx. 200g)
  • 3 cloves garlic, minced
  • 1 lb (450g) Smoked ham hocks or a meaty smoked pork shank
  • 1 medium green bell pepper, diced (approx. 150g)
  • 2 stalks celery, diced (approx. 100g)
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions:

  1. Rinse the dried beans thoroughly in a colander under cold water. Carefully pick through them to remove any small stones or shriveled debris. No pre-soak is required for this slow cooker method.
  2. Place the rinsed beans into the crock pot. Add the diced onion, bell pepper, celery, and garlic. Submerge the smoked ham hocks in the center. Pour the chicken broth over the mixture, ensuring beans are covered by at least 2 inches of liquid. Stir in the thyme, paprika, cayenne, and bay leaf.
  3. Cover and cook on Low for 8 hours. The beans should be butter-tender and the meat should be falling off the bone.
  4. Remove the ham hocks. Shred the meat, discarding the bones and excess fat, then return the meat to the pot. For a creamier texture, mash a half-cup of beans against the side of the pot and stir back in. Season with salt and pepper to taste.