Description

This recipe offers two slow-cooked variations for tender, flavorful black-eyed peas with beef hock, seasoned with a blend of spices and aromatics. Choose between the traditional slow cooker method for a hands-off approach or the Instant Pot for a faster result, both delivering a hearty, comforting Southern-inspired dish perfect for any occasion.

Ingredients

Scale

Black-Eyed Peas and Meat

16 ounces dry black-eyed peas, rinsed
8 ounces beef hock

Liquids and Broth

4 cups low-sodium chicken broth
2 cups water

Vegetables and Aromatics

1 small onion, diced
2 garlic cloves, minced

Seasonings

1 1/2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 tablespoon hot sauce (optional)
1 bay leaf

Cooking Oil (Instant Pot only)

1 tablespoon oil

Instructions

Prepare Ingredients: Rinse the black-eyed peas thoroughly under cold water; no pre-soaking is required for this recipe.
Slow Cooker Setup: Place black-eyed peas, low-sodium chicken broth, water, diced onion, minced garlic, salt, cumin, black pepper, cayenne pepper, bay leaf, and optional hot sauce into the slow cooker. Stir everything to combine evenly. Add the beef hock on top.
Slow Cook: Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, until the peas are tender and the beef hock is cooked through.
Shred Beef Hock: Using tongs, carefully remove the beef hock from the slow cooker. Shred the meat off the bone and return the shredded meat back into the slow cooker, stirring well to combine.
Finish and Serve: Remove the bay leaf before serving. Serve the seasoned black-eyed peas hot as a comforting main dish or side.
Instant Pot – Sauté Onion and Garlic: Turn on the Instant Pot and select the Sauté function. Add the oil and diced onions, cooking until the onions soften, about 3-4 minutes. Add minced garlic and sauté for another minute. Turn off the sauté function.
Add Ingredients to Instant Pot: Add the rinsed black-eyed peas, chicken broth, water, bay leaf, salt, cumin, black pepper, cayenne pepper, optional hot sauce, and beef hock into the Instant Pot. Stir to combine the ingredients.
Pressure Cook: Close the lid and seal the valve. Set the Instant Pot to cook at high pressure for 30 minutes.
Pressure Release and Shred: Allow the pressure to release naturally for 15 minutes, then perform a quick release for any remaining pressure. Carefully remove the beef hock with tongs, shred the meat, and stir it back into the pot.
Serve: Remove bay leaf and serve the black-eyed peas hot.

Notes

No need to pre-soak the black-eyed peas; they cook well directly.
You can adjust the cayenne pepper and hot sauce to control the heat level to your preference.
Low-sodium chicken broth is recommended to control overall saltiness.
Ensure natural pressure release on the Instant Pot for best texture of peas.
This recipe works well as a main dish or as a hearty side with cornbread.

Prep Time: 10 minutes
Cook Time: 3 to 8 hours (slow cooker) or 30 minutes (Instant Pot) plus pressure release time
Category: Main Dish
Method: Slow Cooking
Cuisine: Southern American

Keywords: black-eyed peas, slow cooker, instant pot, beef hock, southern cuisine, pressure cooker, comfort food