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

Scale

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)

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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