Pork Hocks and Black-Eyed Peas
Ingredients:
- 1 1/2 C. dry black-eyed peas
- 4 small smoked pork hocks (1 1/2 lb.)
- 4 C. reduced-sodium chicken broth
- 1 medium green bell peppers,
chopped
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 bay
leaves
- 1/4 tsp. ground red pepper
- 2 C. sliced okra or 1 (10 oz.)
pkg. frozen whole okra, thawed and cut into 1/2-inch slices (optional)
Directions:
- Rinse black-eyed peas; place in a large saucepan. Add enough water to
cover peas by 2 inches.
- Bring to boiling; reduce heat. Simmer,
uncovered, for 10 minutes.
- Remove from heat.
- Cover and let stand for 1
hour. Drain and rinse peas.
- In a crock pot combine the black-eyed
peas, pork hocks, broth, sweet pepper, onion, celery, bay leaves, and
red pepper.
- Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Add okra, if desired.
- Cover; let stand for 10 minutes or
until okra is tender. Remove pork hocks.
- When cool enough to handle, cut
meat off bones; cut meat into bite-size pieces. Discard bones and bay leaves.
- To serve, stir meat into black-eyed pea mixture.
Photo credit: jeffreyw.
CC BY
Crock Pot Recipes