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Crock Pot Black Eyed Peas with Ham Hock
Recipe Courtesy of North Carolina Pork Council
Average Rating
6 out of 10
rated 1588 times


Crock Pot Black Eyed Peas with Ham Hock


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






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 Previous Comments

Anonymous wrote on 6/26/2005 10:29:51 PM
  Crock pot? My Grandmother will be rolling over in her grave if I even think about this.........Where did you lose your Dutch Oven?
   


Anonymous wrote on 6/26/2005 10:30:04 PM
  Crock pot? My Grandmother will be rolling over in her grave if I even think about this.........Where did you lose your Dutch Oven?
   

  

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