If you’re craving a dish that feels like a warm hug in a bowl, the Slow Cooker and Instant Pot Black Eyed Peas with Beef Hock Recipe is absolutely the one you want to try. This hearty, soulful meal combines tender black-eyed peas with the rich, melt-in-your-mouth flavor of beef hock, making it a perfect comfort food that’s easy to prepare yet deeply satisfying. Whether you’re cooking low and slow in your crockpot or speeding things up with an Instant Pot, this recipe promises a tasty, wholesome experience that brings both bold spices and homey goodness together in perfect harmony.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, but each one plays a key role in building layers of flavor, texture, and color in this dish. From the creamy black-eyed peas and savory beef hock to the earthy spices and aromatic veggies, every item has its special place in making this meal memorable.
- 16 ounces dry black-eyed peas: Rinsed, they provide the creamy base and classic Southern taste.
- 8 ounces beef hock: This cut offers deep, meaty richness that infuses the entire dish.
- 4 cups low-sodium chicken broth: Adds savory flavor and moisture while keeping salt levels manageable.
- 2 cups water: Balances the cooking liquid and helps the peas cook evenly.
- 1 small onion, diced: Offers a subtle sweetness and aromatic foundation for the dish.
- 2 garlic cloves, minced: Brings warmth and a hint of pungency that elevates the peas.
- 1 1/2 teaspoons salt: Enhances all the flavors perfectly without overwhelming them.
- 1 teaspoon cumin: Introduces an earthy, slightly smoky note that complements the beef and peas.
- 1/2 teaspoon pepper: Adds a gentle background heat and depth.
- 1/4 teaspoon cayenne pepper: Just a touch for those who like a little kick.
- 1 tablespoon hot sauce (optional): Amp up the spice and complexity if you’re feeling adventurous.
- 1 tablespoon oil (for the Instant Pot): Helps soften the onions and release their flavors during sautéing.
- 1 bay leaf: Imparts a subtle herbaceous aroma that rounds out the taste.
How to Make Slow Cooker and Instant Pot Black Eyed Peas with Beef Hock Recipe
Step 1: Prepare Your Ingredients
Start by thoroughly rinsing your black-eyed peas. No need to soak them beforehand, which means less prep and more time to relax. Dice the onion and mince the garlic so they’re ready to infuse the dish with their wonderful aromas.
Step 2: Slow Cooker Assembly
In your slow cooker, combine black-eyed peas, chicken broth, water, diced onion, minced garlic, salt, cumin, pepper, cayenne, bay leaf, and optional hot sauce. Stir everything gently to mix those delicious spices and aromatics thoroughly. Nestle the beef hock right on top—it will slowly cook to tender perfection, infusing the peas with its deep, meaty richness.
Step 3: Slow Cooker Cooking
Set your slow cooker to HIGH for about 3 to 4 hours or LOW for 6 to 8 hours. This slow simmer gives time for the flavors to meld and the peas to become silky-soft without losing their shape. The aroma filling your kitchen will be seriously inviting!
Step 4: Shred the Beef Hock
Once cooking is complete, carefully remove the beef hock using tongs. Shred the tender meat away from the bone and stir it right back into the peas—this step adds even more richness and heartiness to every bite. Don’t forget to lift out the bay leaf before serving; it has done its magic and is ready to be removed.
Step 5: Instant Pot Method
If you’re using an Instant Pot, start by selecting the sauté function and heating the oil. Sauté the onion until soft and translucent, then add the garlic and cook for another minute. Turn off the sauté mode. Add the rinsed peas, broth, water, bay leaf, salt, cumin, pepper, and hot sauce if you like a bit of heat. Nestle the beef hock in the pot again. Seal the lid and set to high pressure for 30 minutes. Let the pressure release naturally for 15 minutes, then quick-release the rest.
Step 6: Finish Instant Pot Cooking
Remove the beef hock carefully, shred the meat, and stir it back into the pot. Remove that bay leaf before serving to keep the flavors balanced and fresh.
How to Serve Slow Cooker and Instant Pot Black Eyed Peas with Beef Hock Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a pop of color and freshness that compliments the smoky, savory notes. A dash of hot sauce or a few dashes of smoked paprika can also make each serving uniquely yours.
Side Dishes
This dish pairs beautifully with cornbread, rice, or even simple sautéed greens. The creamy peas and hearty beef hock balance out lighter, crisp sides, creating a well-rounded meal perfect for any day of the week.
Creative Ways to Present
Try serving the black-eyed peas over a bed of creamy mashed potatoes or use them as a filling for stuffed bell peppers. For a fun twist, spoon the mixture into warm pita bread for a comforting handheld meal that’s easy to enjoy anytime.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover black-eyed peas with beef hock in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days, making it easy to enjoy this comfort food again without any fuss.
Freezing
This dish freezes beautifully. Portion it out into freezer-safe containers or bags, leaving some room for expansion. It’s perfect to pull out for a hearty meal when you want something warming but quick to reheat.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave until warmed through. Adding a splash of broth or water can help restore the creamy consistency if it thickens too much.
FAQs
Do I need to soak the black-eyed peas before cooking?
No soaking is needed for this Slow Cooker and Instant Pot Black Eyed Peas with Beef Hock Recipe. Rinsing them well is enough to prepare them for cooking.
Can I use another cut of beef instead of beef hock?
Absolutely! While beef hock gives a unique depth of flavor and gelatinous texture, you can substitute shank or oxtail, but cooking times might vary slightly.
Is this recipe spicy?
The spice level is mild by default, thanks to cumin and a touch of cayenne. However, the optional hot sauce lets you customize the heat to your liking.
What if I don’t have a slow cooker or Instant Pot?
You can simmer the ingredients on the stovetop in a heavy pot over low heat for about 1 1/2 to 2 hours, stirring occasionally until the peas are tender and the beef is falling apart.
Can I make this recipe vegetarian?
You could omit the beef hock and use vegetable broth, but keep in mind the rich, meaty flavor will be missing. Adding smoked paprika or liquid smoke can help replace some of that depth.
Final Thoughts
This Slow Cooker and Instant Pot Black Eyed Peas with Beef Hock Recipe is one of those stand-by meals that feels like a celebration of homestyle cooking. Its warmth, richness, and ease of preparation make it perfect for sharing with family and friends on cozy days at home. Give it a try—you might just find your new favorite comfort food that you come back to time and time again.
Print
Slow Cooker and Instant Pot Black Eyed Peas with Beef Hock Recipe
- Total Time: 4 hours 15 minutes (slow cooker) or 1 hour (Instant Pot including prep and release)
- Yield: 8 servings 1x
- Diet: Halal
Description
This recipe offers two versatile methods to prepare hearty and flavorful black-eyed peas with tender beef hock: slow cooker and Instant Pot. Infused with aromatic spices and a touch of heat, these black-eyed peas are perfect as a comforting side dish or a wholesome main course, delivering rich depth from slow cooking or the speed of pressure cooking.
Ingredients
Black-Eyed Peas and Meat
- 16 ounces dry black-eyed peas, rinsed
- 8 ounces beef hock
Liquids
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon oil (for the Instant Pot method)
Vegetables & Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 bay leaf
Spices & Seasonings
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon hot sauce (optional)
Instructions
- Rinse Black-Eyed Peas: Thoroughly rinse 16 ounces of dry black-eyed peas under cold water. There is no need to pre-soak them before cooking.
- Prepare Slow Cooker Ingredients: Add rinsed black-eyed peas, 4 cups low-sodium chicken broth, 2 cups water, diced onion, minced garlic, 1 1/2 teaspoons salt, 1 teaspoon cumin, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1 tablespoon hot sauce if using, and the bay leaf to the slow cooker. Stir to combine well. Place the beef hock on top.
- Cook in Slow Cooker: Cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours until the black-eyed peas are tender and the beef hock is fully cooked.
- Shred the Beef Hock (Slow Cooker): Carefully remove the beef hock using tongs. Shred the meat off the bone and stir it back into the slow cooker mixture.
- Remove Bay Leaf: Discard the bay leaf before serving the dish.
- Sauté Aromatics (Instant Pot): Turn the Instant Pot to sauté mode. Add 1 tablespoon oil and diced onion; cook until the onion softens. Add minced garlic and sauté for an additional minute. Turn off the sauté function.
- Add Instant Pot Ingredients: Add rinsed black-eyed peas, chicken broth, water, bay leaf, salt, cumin, pepper, cayenne, hot sauce if using, and the beef hock to the Instant Pot. Stir to combine evenly.
- Pressure Cook in Instant Pot: Close the Instant Pot lid and seal the valve. Cook at high pressure for 30 minutes. Allow natural pressure release for 15 minutes, then carefully perform a quick release to release any remaining pressure.
- Shred the Beef Hock (Instant Pot): Using tongs, carefully remove the beef hock, shred the meat, and stir it back into the beans.
- Final Touch: Remove the bay leaf before serving your flavorful black-eyed peas with shredded beef.
Notes
- Black-eyed peas do not require pre-soaking for this recipe, saving prep time.
- Adjust the amount of hot sauce and cayenne pepper to your preferred spice level.
- Low-sodium chicken broth helps control the saltiness; adjust seasoning at the end if needed.
- Shredding the beef hock adds rich, meaty flavor and texture to the dish.
- The recipe offers flexibility between slow cooker and Instant Pot methods depending on your available time.
- Prep Time: 15 minutes
- Cook Time: 4 hours (slow cooker high) or 30 minutes (Instant Pot pressure cooking) plus natural release time
- Category: Main Course
- Method: Slow Cooking and Instant Pot (Pressure Cooking)
- Cuisine: Southern American
