Crock Pot Black Eyed Peas with Smoked Ham Hocks
If you’ve ever been lucky enough to taste real soul food you know that black eyed peas and smoked pork are amazing. I decided to try out a crock pot black eyed peas version to go with the Jambalaya I made the other day. There is a debate over whether you need to pre-soak your peas. This time around I didn’t bother and then immediately panicked with all the recipes prescribing “Thou shalt pre-soak.” That was until I read RB and Mindy’s post on slow cooker black eyed peas which debunked the pre-soak mythology. Panic averted. It does seem a bit counter-intuitive to pre-soak when you are slow cooking them anyway. As it turned out, not pre-soaking was no big deal. The peas came out wonderfully delicious with a deep smokey flavour from the ham hocks and just the right hit of spice from my DIY Creole Seasoning II. I’m really happy with how this turned out. It was super simple and big on taste.
- 2 lbs smoked pork hock (or you could use ham)
- 1 400 g (14 oz) bag of black eyed peas, picked through (get rid of any rotten or misshaped beans) and rinsed in water
- 1 yellow onion, diced
- 4 cloves fresh garlic, minced
- 4 Tbsp Creole Seasoning II
- 2 bay leaves
- 2 cups chicken stock
Note some recipes I saw added extra onion and garlic powder and more cayenne but all that stuff is already in the Creole seasoning so I left it out.
- Sort and wash the peas. Put them in the slow cooker.
- Add the smoked pork hocks.
- Saute the chopped onion until translucent, add garlic and saute until aromatic. Add the onions and garlic to the pot.
- Add the Creole seasoning and the bay leaves.
- Add the chicken stock, then top up with water to cover the works.
- Lid on, cook on low for 8-10 hours.
- Remove the bay leaves and the pork hock.
- Remove the fat and one from the pork hock, shred the meat and add it back into the crock pot.
- Adjust seasonings.