Ingredients:

  • 1 pound (450g) dried black-eyed peas, rinsed
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 4 ounces (115g) thick-cut bacon, diced
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 ham hock (about 1 pound/450g)
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) dried thyme
  • ½ teaspoon (2.5ml) cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook diced bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, reserving the rendered bacon fat in the skillet. Add chopped onion to the skillet and sauté in bacon fat until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
  2. Transfer the sautéed onion and garlic to the slow cooker. Add rinsed black-eyed peas, chicken broth, cooked bacon, ham hock, smoked paprika, thyme, and cayenne pepper (if using).
  3. Season with salt and pepper to taste. Stir to combine.
  4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the black-eyed peas are tender.
  5. Remove the ham hock from the slow cooker. Shred the meat from the bone and discard the bone. Return the shredded ham to the slow cooker.
  6. Taste and adjust seasoning as needed. Serve hot.