Ingredients:

  • 1 lb dried black-eyed peas, picked over and rinsed
  • 6 cups chicken broth
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 500g smoked ham hocks
  • 1 tsp smoked paprika
  • 1 tbsp Cajun seasoning
  • 2 dried bay leaves
  • 0.5 tsp freshly cracked black pepper
  • Salt to taste

Instructions:

  1. Place the dried peas in a colander. Sort through them to remove any small stones or withered peas. Rinse thoroughly under cold running water.
  2. Place the rinsed beans, diced onion, bell pepper, celery, and garlic into the slow cooker. Submerge the smoked ham hocks into the center of the mixture.
  3. Pour the chicken broth over the ingredients and stir in the smoked paprika, Cajun seasoning, bay leaves, and black pepper.
  4. Cover and cook on High for 6 hours or Low for 8 to 10 hours until the beans are tender and the broth has thickened.
  5. Remove the ham hocks, shred the meat from the bones, and return the meat to the pot. Taste and add salt as needed before serving.