Ingredients
Scale
- 16 ounces dried black eyed peas
- 1 ham bone with meat attached
- 1 small sweet onion, finely diced
- 2 stalks celery, finely diced
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 Tablespoon creole seasoning (I like Tony Chachere’s)
- 1 teaspoon black pepper
- 6 cups unsalted chicken stock
Instructions
- Place 16 ounces dried black eyed peas into a large bowl and add cold water to cover, plus enough to go 2 inches above the peas. Cover with plastic wrap and place in the fridge to soak for 8 hours or overnight.
- Drain the water off, and set aside.
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Add 1 ham bone with meat attached to the center of an 8-quart slow cooker. Add the drained black eyed peas, 1 small sweet onion, finely diced, 2 stalks celery, finely diced, 1 green bell pepper, finely diced, 1 red bell pepper, finely diced, 2 cloves garlic, minced, 2 bay leaves, 1 Tablespoon creole seasoning and 1 teaspoon black pepper into the slow cooker.
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Pour 6 cups unsalted chicken stock and stir everything to combine.
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Place the lid on top and cook for 7 to 8 hours on low, or 4 to 5 hours on high. They are done when the peas are soft but not mushy.
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Take the ham bone out, let it cool slightly then pick all the meat off the bone.
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Discard the bay leaves.
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Add the ham back into the slow cooker and stir it in to combine, taste, and adjust seasoning if necessary. Serve immediately.