Slow Cooker Blackeyed Peas

Part of the New Year’s Day favorites collection, this recipe yields the classic, savory blackeyed peas for New Year’s Day (or any other day for that matter). Lots of flavoring from the hog and long, slow cooking is the secret. If you’re making collard greens too, just go ahead and buy a pack of two smoked ham hocks…they typically come two to a package anyway.

Southerners consider blackeyed peas on New Year’s Day a symbol of good luck. I’ve read various explanations for this tradition, but the most common one seems to surround the “poor” nature of this legume. These peas were often considered only suitable a fodder for livestock (thus the nickname, “Cowpeas”). The thought is that you eat poor on New Year’s Day so that you can eat rich the rest of the year. All I know is that, despite their reputation, these peas are delicious and well worth the day-long effort.

Serves: 6

Source: Brian’s Kitchen

Ingredients: 

1 pound dried black-eyed peas

1 large onion

1 smoked ham hock

4 slices thick-cut applewood smoked bacon, diced

1 large yellow onion, diced

2-3 shakes hot sauce

1 clove garlic, minced

salt and pepper to taste

Directions: 

Cover peas with water and soak overnight. Discard soaking water, rinse and set aside. In a large dutch oven, add the bacon and render over medium-high heat until beginning to brown. Add the onion and garlic and cook about 5 minutes. Add 3 cups water, ham hock, and peas. Increase heat to high and bring to a boil. Transfer to a slow cooker and cook on low for 8 hours. Season with salt and pepper to taste.