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Slow Cooker Black-Eyed Peas


"Our family was visiting, and we went to Disney World on New Year's Day. I just had to have black-eyed peas before midnight. Make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas."
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23 h 40 m servings 802 cals
Original recipe yields 4 servings

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  1. Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
  2. Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
  3. Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
  4. Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
  5. Cook on Low for 14 hours. Season with salt.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 802 calories; 33.1 g fat; 74.1 g carbohydrates; 53 g protein; 102 mg cholesterol; 114 mg sodium. Full nutrition

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I omitted the sugar

I made this for New Years and it honestly was the best black eyed peas I have ever eaten. The sauce was perfect to dip the cornbread in. Great recipe! Thanks!