Ingredients:

  • 1 lb dry black-eyed peas, picked over and rinsed
  • 1.5 lbs smoked ham shank
  • 2 cups cooked ham, cubed
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 3 stalks celery, sliced
  • 6 cups low-sodium chicken broth
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tbsp Cajun seasoning
  • 2 bay leaves
  • 0.5 tsp crushed red pepper flakes

Instructions:

  1. Rinse the dry black-eyed peas thoroughly in a colander, discarding any small stones or debris. Place the peas in an even layer at the bottom of a 6-quart or larger slow cooker.
  2. Add the diced yellow onion, green bell pepper, sliced celery, and minced garlic directly over the peas to allow vegetable juices to filter down during cooking.
  3. Nestle the smoked ham shank into the center of the vegetable layer. Add the cubed cooked ham around the shank.
  4. Pour the chicken broth over the ingredients. Stir in the dried thyme, Cajun seasoning, and crushed red pepper flakes. Add the bay leaves.
  5. Cover and cook on Low for 8 hours. The slow heat will break down the ham collagen and hydrate the peas without the need for pre-soaking.
  6. Before serving, remove the ham shank and bay leaves. Shred any meat from the bone, return it to the pot, and stir gently to combine.