Ingredients:

  • 1 lb dried black eyed peas, sorted and rinsed
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 large smoked ham hock (approx. 340g)
  • 4 slices thick-cut bacon, diced (115g)
  • 1 large yellow onion, finely diced (200g)
  • 3 cloves garlic, minced (15g)
  • 1 large green bell pepper, diced (150g)
  • 2 stalks celery, diced (100g)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt and black pepper to taste

Instructions:

  1. Place the dried peas in a colander. Sift through them to remove any small stones or debris. Rinse thoroughly under cold water.
  2. In a skillet over medium heat, cook the diced bacon until crisp. Remove bacon bits and set aside. Sauté the onion, celery, and bell pepper in the remaining bacon fat for 5 minutes until softened.
  3. Transfer the sautéed vegetables and bacon bits into the slow cooker. Add the rinsed black eyed peas, smoked ham hock, garlic, smoked paprika, and cayenne.
  4. Pour in the chicken broth and water until the peas are submerged by at least 2 inches. Cover and cook on Low for 8 hours (or High for 6 hours).
  5. Remove the ham hock and bay leaves. Shred the meat from the bone, discarding the bone and excess fat. Stir the shredded meat back into the pot and season with salt and pepper to taste.