While this post may come about a month late (since I actually made these New Years Day), I found out something interesting about black eyed peas today. I wanted to add an informational tidbit to this blog, so I Googled it (I Google everything in case you were wondering). And wouldn’t you know, the first thing that came up was The Black Eyed Peas – an American hip hop group. Well of course they weren’t what I wanted to share, so when I finally found the food information I was looking for, I realized I already knew everything I wanted to share. It’s a legume and it has a black spot on it. And you have to soak it overnight. So mission accomplished, I wasted time on the internet and I was smarter than I thought.
Also, another fun fact – spell check says you are misspelling Google if you don’t capitalize it. Weird. And if you look for black eyed peas at the Groton Sub Base Commissary the week before New Years, you will be out of luck. Random.
Anyways, start with a 16 oz bag of black eyed peas and soak it in a pot of water overnight.
The next day, place the drain the soaked black eyed peas and place into a slow cooker with onions and garlic.
Add chicken stock, water, Cajun seasoning and bay leaves.
Add smoked ham hocks. Cover and cook on low for about 7 hours.
Remove ham hocks, shred meat and add back to the black eyed peas.
Stir and simmer for an additional 45-60 minutes. Serve and enjoy!
1 – 16 oz bag of dried black eyed peas
water to soak
2 medium onions, diced
4 cloves garlic, smashed
2 cups chicken stock
3 cups water
1 1/2 Tablespoons Cajun seasoning
2 bay leaves
4 smoked ham hocks (optional)
Soak black eyed peas in a pot overnight. The next day, drain and place into a slow cooker with onions and garlic. Add chicken stock, water, Cajun seasoning and bay leaves. Nestle ham hocks into the black eyed peas. Cover and cook on low for about 7 hours. Remove the ham hocks and shred the ham off the bone. Add back to the slow cooker and mix. Cover and simmer for an additional 45-60 minutes. Serve and enjoy!