Pork Hocks and Black eyed Peas
Cooking MethodSlow Cooker
Ingredients
- 1 1/2 cup dry black-eyed pease
- 4 small smoked ham hocks (1 1/2 pounds)
- 4 cup reduced-sodium chicken broth
- 1 medium green sweet pepper, chopped
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 bay leaves
- 1/4 teaspoon ground red pepper
- 2 cup sliced okra or 10-oz package frozen okra, thawed and sliced
Instructions
Rinse black-eyed peas, place in a large saucepan. Add enough water to cover peas by 2 inches. Bring to boil; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse peas. In 3 1/2, 4, or 5 quart crockery cooker, combine the black-eyed peas, pork hock, broth, sweet pepper, onion, celery, bay leaves, and red pepper. You may want to add a bay leaf and some garlic. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Add okra. Cover; let stand for 10 minutes. Add okra. Cover; let stand for 10 minutes or until okra is tender. Remove pork hock. When cool enough to handle, cut meat off bones; cut meat into bite-sized pieces. Discard bones and bay leaves. To serve, stir meat into black-eyed pea mixture.