Black Eyed Peas with Ham Hocks ~ Slow Cooked

I'm a little late in posting this recipe, since this is one of our traditional New Year's foods, but if I'm being honest, I could eat black eyed peas every single day, not just the first day of the year.  These are the perfect side dish or served over rice a delicious main dish.  They are easy to cook and this recipe is packed with flavor. 

Slow Cooked Black Eyed Peas with Ham Hocks

Ingredients:
For every pound of black eyed peas include

• 1 T olive oil
• 1 large ham hock
• 1/2 c celery, chopped
• 1/2 c bell pepper, chopped
• 1 c onion, chopped
• 2-3 cloves garlic, minced
• 1 bay leaf
• 1 t. thyme
• 1 t pepper
• salt to taste (I typically salt after they have cooked with hocks)
• 1 can beef broth
• 1 can chicken broth
• cayenne to taste

Directions:

• Heat olive oil in stock pot and brown ham hocks.
• Add celery, bell pepper, onion, and garlic and cook for 5 min or so.
• Add broth, making sure to scrape all brown bits on bottom of pan.
• Add peas, bay leaf, and seasonings.
• Bring to boil, reduce heat, and simmer 45 min - 1 hour OR put in slow cooker and cook 8 hours or until soft and creamy.
• Adjust seasoning.
• Serve as is or over rice topped with green onions.

Note: If using dried black eyed peas be sure to soak in water overnight.

Happy Cooking!