Ingredients:

  • 1 lb dried black-eyed peas, rinsed and picked through
  • 12 oz Smoked Kielbasa, sliced into rounds
  • 1 large smoked ham hock (approx. 9 oz)
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 cups cooked long-grain white rice

Instructions:

  1. In a skillet over medium-high heat, brown the sliced kielbasa until a golden crust forms (about 5 minutes). Remove sausage and set aside. In the same pan, sauté the onion, bell pepper, and celery in the rendered fat until softened. Add minced garlic for the final 60 seconds.
  2. Add the rinsed dried black-eyed peas to the bottom of a 6-quart slow cooker. Layer the sautéed aromatics and browned kielbasa on top. Nestle the smoked ham hock into the center of the mixture.
  3. Pour the chicken broth over the ingredients. Add the thyme, smoked paprika, cayenne, and bay leaves. Cover and cook on High for 6 hours (or Low for 8 hours) until beans are tender.
  4. Remove the ham hock and bay leaves. Shred any meat from the hock and return it to the pot. Stir well to allow the starch from the peas to thicken the broth. Season with salt and pepper to taste.
  5. Serve the bean mixture over portions of cooked long-grain white rice, garnished with fresh parsley or green onions.