Slow Cooker Black Eyed Peas

Serves 8 in about 8 hours. The slow cooker brings ham hock ham and big handfuls collard together.

Ingredients

• 1 lb black eyed peas, soaked 4 to 8 hours
• 5 cups chicken broth, low sodium
• 1 ham hock or ham shank, (smoked for best flavor)
• 2 slices thick cut bacon, roughly chopped
• 1 lg onion, chopped
• 1 bay leaf
• 2 (3") sprigs fresh rosemary
• 1 jalapeño (optional) seeded and diced
• 5 cloves garlic, pressed or minced
• 1 tbsp smoked paprika
• ¼ tsp dried thyme
• 1 ½ tsp kosher salt (or 1 tsp table salt)
• ½ tsp pepper
• 2 tsp balsamic vinegar
• 2 big handfuls collard greens (optional) chopped

Method

1. Tip in the soaked and drained Black Eyed Peas to a 6 qt or larger slow cooker.
2. Tip in the broth, then add the ham hock, bacon, onion, bay leaf, rosemary, jalapeño, garlic, smoked paprika, and thyme. Stir.
3. Set lid on the crock and cook on high for 4 hours or Low for 6 hours.
4. Then add the salt, pepper, balsamic vinegar, and collards, if using. Mix well.
5. Simmer another 1 to 2 hours, or until beans are done and meat comes off of the bone easily. Time will vary by how long you soaked the beans and if you are using High or Low temp on your slow cooker.
6. Lift out the bay leaf and rosemary stems. Taste and adjust salt, if needed.
7. Plate over rice, or as is in a bowl.

More slow cooker ideas are in the slow cooker collection.