Ingredients: |
Ingredients: 16 ounces dry black-eyed peas, rinsed
8 ounces ham hock
family size box of chicken broth
1 small onion, diced
2 garlic cloves, minced
1/4 diced green pepper
1 1/2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 tablespoon hot sauce (optional)
1 tablespoon oil (for the Instant Pot)
1 bay leaf
1 tsp better than bouillon
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Directions: |
Directions:Slow Cooker
Rinse the black-eyed peas. No need to pre-soak.
Add the black-eyed peas, broth, water, onion, garlic, salt, cumin, pepper, bay leaf, and hot sauce (if using), and better than bouillon to the slow cooker. Stir to mix well. Add the ham hock.
Cook HIGH 3-4 hours or LOW 6-8.
Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the slow cooker.
Remove bay leaf before serving.
Instant Pot
Rinse the black-eyed peas. No need to pre-soak.
Turn on the pressure cooker and select sauté. Once hot add the oil & the onion and green peppers and cook a few minutes until soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
Add black-eyed peas, broth, water, bay leaf, salt, cumin, pepper, better than bouillon and hot sauce (if using). Stir to mix well. Add the ham hock.
Close lid and seal valve. Cook high pressure for 30 minutes. Natural release pressure for 15 minutes then quick release any remaining pressure.
Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back to into the Instant Pot.
Remove bay leaf before serving. |
This recipe for Black-eyed Peas is from