Categories: Vegetales- Beans -peas

Ingredients

• 2 ham hocks (1 1/4 to 1 1/2 lb.)
• 1 lb. dry black-eyed peas
• 1 tsp. minced garlic
• 2 medium onions, cut into thin wedges
• 1 (14 1/2oz.) can diced tomatoes with jalapeno peppers (with liquid)
• coarse salt and pepper to taste

Directions

1. Place ham hocks in a pot with enough water to cover. Bring to a boil; reduce heat and simmer 1 hour.
2. Meanwhile, rinse and pick over black-eyed peas; place in 4-quart or large slow cooker. Top with ham hocks, 4 cups of the ham hock water, minced garlic, onion wedges, diced tomatoes with jalapeno peppers with liquid, and salt and pepper to taste.
3. Cook on low 5 to 7 hours or until peas are soft, but not mushy. Remove ham hocks and trim the fat. Add meat from hocks back to the stew; mix well.

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