Black Eyed Peas

Perfect! Let’s make Crockpot Black-Eyed Peas—hearty, flavorful, and easy to cook. Here’s a solid slow-cooker recipe:

Ingredients (serves 6–8)

• 1 pound dry black-eyed peas, rinsed and picked over

• 1–2 smoked ham hocks (or ham bone)

• 1 medium onion, chopped

• 3–4 garlic cloves, minced

• 1–2 fresh or canned chiles (optional for a kick), roasted and chopped

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1 teaspoon thyme (dried or fresh)

• 1–2 bay leaves

• 6 cups chicken or vegetable broth (or water)

• Salt and pepper, to taste

• Optional garnish: chopped parsley, diced onions, hot sauce

Instructions

1. Prep the Black-Eyed Peas:
   Rinse the peas and remove any stones or debris. Soaking is optional, but if you soak for 4–6 hours, they’ll cook a bit faster.

2. Load the Crockpot:
   Combine peas, ham hocks, onion, garlic, chiles, smoked paprika, chili powder, thyme, and bay leaves in the slow cooker. Pour in the broth or water.

3. Cook Low and Slow:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until peas are tender and creamy.

4. Finish and Season:
   Remove the ham hocks, shred the meat, and return it to the peas. Discard the bones. Season with salt and pepper to taste.

5. Serve:
   Ladle into bowls, garnish with parsley or diced onions, and add hot sauce if you like extra heat. Serve with cornbread or rice.

Tips

• Traditional Southern flavor: Add a pinch of cayenne or a splash of vinegar at the end.

• Vegetarian option: Skip the ham hocks and use smoked paprika and liquid smoke for that smoky taste.

• Creamier texture: Mash a few peas at the end for a thicker consistency.

If you want, I can make a combo version that works for both pinto beans and black-eyed peas in the crockpot, so you could swap them depending on what you have. It’s super versatile.