Black-Eyed Peas and Ham Hocks
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INGREDIENTS 1 pound dried black-eyed peas 1 large onion 1 large ham hock 2 to 4 slices cooked bacon 1/8 teaspoon cayenne pepper, or to taste 1/2 teaspoon garlic powder, or 1 fresh clove garlic, minced 1/2 teaspoon salt In a large saucepan, cover peas with water to 3-inches above peas. Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour. Rinse and drain with lukewarm water. Place ham hock, sliced onion, bacon, pepper, garlic, and salt in the crockpot. Pour in 3 cups lukewarm water. Cover and cook on HIGH until peas are tender and ready to go in. When peas are tender, transfer to crock pot. Reduce heat to LOW; cover and cook 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread.