Slow Cooker Black-Eyed Peas

Ingredients

• 1 pound dried black-eyed peas
• 3 smoked ham hocks, or more to taste
• 6 cups water, plus more as needed
• 1 onion, chopped small
• 1 large clove garlic, crushed
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon white sugar
• Salt to taste

Directions

Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.

Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.

Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.

Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.

Cook on Low for 14 hours. Season with salt.