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Ingredients
1 1/2 Cups dry black-eyed peas
4 Small smoked pork hocks (1 1/2 lbs)
4 Cups chicken broth
1 Medium green sweet pepper, chopped
1 Medium onion, chopped
1 Celery stalk, chopped
2 Bay leaves
1/4 Teaspoon ground red pepper
2 Cups sliced okra
OR
1 (10 oz.) Package frozen whole okra, thawed & cut into 1/2" slices
Instructions
Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas by 2". 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 3 1/2 to 5 quart crockpot 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. 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.