Southern Blackeye Peas


  • 1 bag (16 ounces) dried black-eyed peas, rinsed, picked over and soaked according to package directions

  • 1 smoked ham hock or 1 - 2 cups chopped cooked ham

  • 1 onion, chopped

  • 2 ribs celery, chopped

  • 4 garlic cloves, minced

  • 2 teaspoons seasoned salt

  • 1 - 2 teaspoons hot sauce (optional)

  • 4 cups water

Here's how to make it:

  1. Drained the soaked peas. Pour into a slow cooker.

  2. Add all the remaining ingredients. Season with salt and pepper.

  3. Cover and cook on low heat for about 8 hours or until black-eyed peas are tender. If using a ham hock, remove the meat and add it to the peas, discarding the bone. Taste and add more salt and pepper, if needed.

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