The New Year is a (somewhat arbitrary) time to look at our lives, evaluate and decide what we want to work on in the coming year. For example, I want to post in this blog more often. It's a time full of cultural tradition too, from the ball dropping in Times Square to fireworks to more personal traditions. In my family, I was allowed to stay up to midnight, watch Guy Lombardo and eat smoked oysters. A big treat, really.
This recipe, like all my recipes, is approximate.
Slow Cooker Hoppin' John
- Put 2 cups dry black-eyed peas and 6-7 cups water in a slow cooker. Turn it onto high and leave it alone for an hour or two until the peas begin to soften.
- Add 3-4 smoked ham hocks, 1-2 chopped onions, chopped collards, 5-6 cloves garlic, salt and pepper.
- Let it cook for two-three hours.
- Remove the ham hocks. Cut the skin off and discard. Pull the meat from the bones and return both to the put.
- Taste and adjust seasonings. It will probably need more salt and pepper. You may want to add some red pepper flakes too.
- Cook for another hour or so until the beans and collards are well cooked.
- Serve with corn bread. Enjoy!