Ingredients:

  • 1 lb smoked ham hocks
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 lb dried black-eyed peas, rinsed and picked over
  • 6 cups low sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 3 cups cooked long-grain white rice
  • 1/4 cup fresh parsley or sliced green onions

Instructions:

  1. Rinse the dried black-eyed peas thoroughly under cold water, discarding any stones or shriveled beans. For maximum flavor, sauté the onion, bell pepper, and celery in a skillet for 5 minutes until soft before adding to the crock pot.
  2. Place the ham hocks, rinsed peas, sautéed aromatics, garlic, and spices into the slow cooker. Pour the chicken broth over the ingredients until submerged. Set to cook on Low for 8 hours or High for 6 hours until beans are tender.
  3. Remove the ham hocks from the pot. Shred the meat from the bone, discarding the fat and bone. Return the smoky meat to the pot. Stir in the cooked rice and garnish with green onions or parsley before serving.