Ingredient List
- 4 cups chicken stock (reduced sodium)
- 2 cups water
- 1 lb dried black-eyed peas, cleaned
- 8 oz smoked ham hock
- 1 tbsp vegetable oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1.5 tsp kosher salt
- 1 tsp ground cumin
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper
- 1 tbsp hot pepper sauce (optional)
- 1 whole bay leaf
| Preparation Time | 10-15 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 190-255 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Rinse black-eyed peas thoroughly and set aside (no pre-soaking required).
- For slow cooker method: Combine rinsed peas, broth, water, onion, garlic, salt, cumin, pepper, bay leaf, and optional hot sauce in slow cooker. Place ham hock on top.
- Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Remove ham hock, shred meat, and return to slow cooker. Discard bay leaf before serving.
- For pressure cooker method: Using sauté function, cook onion in oil until soft, then add garlic for one minute. Turn off sauté.
- Add peas, broth, water, bay leaf, salt, cumin, pepper, optional hot sauce, and ham hock. Stir to combine.
- Seal lid and cook on high pressure for 30 minutes. Natural release for 15 minutes, then quick release remaining pressure.
- Remove ham hock, shred meat, and return to pot. Discard bay leaf before serving.
