- Servings: 4 Servings
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: Cost per Serving: $1.11
|Carrots, peeled and chopped|
|Small Onion, chopped (1 ¼ cup|
|Stalk Celery, chopped|
|(15.5 Oz.) Cans Black-eyed Peas, drained and rinsed|
|Small Smoked Ham Hock, about 12 oz.|
|Salt & Pepper|
|Cooked White Rice|
|Hot Sauce, optional|
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