Serves 6-8
1-16
ounce package dried black-eyed peas (soak overnight)
10 to 12 cups water,
divided
1 - ½-pound ham hock
1 large onion, whole
Salt to
taste
Wash peas and place in a crock pot. Cover with water 2-inches
above peas (about 5 to 6 cups); let soak overnight. Drain peas; cover with
remaining water. Wash ham hock. Add ham hock and whole onion to peas & stir
gently. Turn crock pot on high and cook peas for 2-3 hours with lid placed on
top to allow for steam release. Remove onion and ham hock. Cut meat off hock,
discard any fat, dice meat and add to peas. Add salt to taste.
Courtesy of the North Carolina Pork Council