Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Using a slow cooker makes easy work of this classic, long-simmered, delicious southern dish. Serve over cooked white rice.

Recipe Summary

cook:
5 hrs
additional:
8 hrs
total:
13 hrs 15 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place black-eyed peas in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

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  • Pour 6 cups water into a pot; add ham hock. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Transfer ham hock to a plate to cool and reserve 4 cups of the cooking liquid.

  • Layer soaked peas, andouille sausage, onion, celery, and garlic in the bottom of a slow cooker. Remove meat from ham hock and add meat to slow cooker. Sprinkle bay leaves, cumin, salt, and red pepper flakes over the top. Pour reserved cooking water over peas mixture.

  • Cook on High until peas are tender, at least 4 hours.

Nutrition Facts

543 calories; protein 30.9g; carbohydrates 51.7g; fat 24.2g; cholesterol 55.1mg; sodium 754.7mg. Full Nutrition
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