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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Ingredients:
1 tablespoon vegetable oil |
2 carrots, peeled and chopped |
1 small onion, chopped (1 1/4 cup) |
1 stalk celery, chopped |
2 (15.5 oz.) cans black-eyed peas, drained and rinsed |
1 small smoked ham hock (about 12 oz.) |
salt and pepper |
2 1/2 cups cooked white rice |
hot sauce, optional |
Directions:
1. Warm oil in a large skillet over medium-high heat. Add carrots, onion and celery. Cook, stirring often, until slightly tender, 3 to 5 minutes. Stir in peas and 1 cup water. Bring to a boil, scraping up any cooked bits.
2. Put ham in a slow cooker and pour pea mixture over it. Cook on low for 4 to 6 hours.
3. Remove ham and set aside. Season pea mixture with salt and pepper. When ham is cool enough to handle, shred it; discard fat, gristle and bone. Stir meat into peas and spoon over rice. If desired, sprinkle with hot sauce.
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