Ingredients:

  • 1 lb dried black-eyed peas, picked over and rinsed
  • 1.5 lb smoked ham shank or ham hocks
  • 1 lb cooked ham steak, cubed into 1/2 inch pieces
  • 6 cups low-sodium chicken broth
  • 2 dried bay leaves
  • 1 large yellow onion, finely diced
  • 2 stalks celery, sliced
  • 1 green bell pepper, seeded and diced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper
  • 1 tsp smoked paprika
  • Freshly cracked black pepper to taste
  • 4 cups cooked long-grain white rice
  • 0.5 cup scallions, thinly sliced
  • Vinegar-based hot sauce for serving

Instructions:

  1. Rinse the dried black-eyed peas thoroughly under cold water to remove any dust or debris. Place the rinsed peas, the smoked ham shank or hocks, and the cubed ham steak into the slow cooker insert.
  2. In a large skillet over medium heat, sauté the diced onion, celery, and bell pepper for approximately 5 minutes until the onion is translucent and soft.
  3. Add the minced garlic, thyme, smoked paprika, and cayenne to the skillet. Stir constantly for 60 seconds until fragrant, then transfer the vegetable mixture into the slow cooker.
  4. Pour the 6 cups of low-sodium chicken broth over the ingredients in the slow cooker and add the bay leaves and black pepper.
  5. Cover and cook on High for 6 hours or Low for 8-10 hours, until the beans are tender and the ham shank is falling off the bone.
  6. Remove the ham shank/hocks. Shred any meat from the bone, return the meat to the pot, and discard the bones and bay leaves.
  7. Serve the bean and ham mixture in bowls over 1/2 cup of cooked white rice per serving. Garnish with sliced scallions and hot sauce.