- Servings: 4 Servings
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: Cost per Serving: $1.11
Ingredients:
| 1 | |
| Tablespoon | |
| Vegetable Oil | |
| 2 | |
| Carrots, peeled and chopped | |
| 1 | |
| Small Onion, chopped (1 ΒΌ 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 & Pepper | |
| 2 1/ | 2 |
| Cups | |
| Cooked White Rice | |
| Hot Sauce, optional |
Directions:
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.
Put ham in a slow cooker and pour pea mixture over it. Cook on low for 4 to 6 hours.
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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