Ingredients:

  • 1 lb dried black eyed peas, picked over and rinsed
  • 1 large smoked ham hock (approx. 0.75 lb) or 2 cups diced lean smoked ham
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 3 cups cooked long-grain white rice
  • 2 green onions, thinly sliced
  • 1 tbsp apple cider vinegar
  • 0.5 tsp salt (to taste)
  • 0.5 tsp black pepper (to taste)

Instructions:

  1. In a large skillet over medium heat, sauté the diced onion, green bell pepper, and celery until onions are translucent and vegetables are softened (about 5-7 minutes). Add the minced garlic and cook for an additional minute until fragrant.
  2. Place the rinsed dried black-eyed peas into a 6-quart or larger slow cooker.
  3. Add the sautéed vegetable mixture, smoked ham hock (or diced ham), smoked paprika, dried thyme, cayenne pepper, and the bay leaf to the pot.
  4. Pour the chicken broth over the ingredients. Cover and cook on low for 8 hours, or until the peas are tender but still intact.
  5. Remove the ham hock from the slow cooker. Shred the meat from the bone, discarding the fat and bone, then return the lean meat to the pot. Remove and discard the bay leaf.
  6. Stir in the apple cider vinegar to brighten the flavors. Taste and adjust seasoning with salt and black pepper as needed.
  7. Serve the black-eyed pea mixture over 3/8 cup of cooked rice per serving and garnish with sliced green onions.