Slow Cooker Black-Eyed Peas

These may be the best black-eyed peas I have ever made. Is it because they are Rancho Gordo beans? Could be!  Rancho Gordo beans are so high quality.  Could it be because I used a slow-cooker—basically my go-to way of cooking beans now.  Could it be using chicken broth instead of just water?  Who knows! But these were delicious, so here are the details:

1 lb Rancho Gordo Black-eyed Peas

2 smoked ham hocks

1/2 onion, peeled and quartered

2 large cloves garlic, peeled and crushed

1 large bay leaf

7 cups high quality chicken broth—homemade, or I used Sam’s Club Member’s Mark

Rinse and pick through the beans for any debris, and then add to the slow cooker.  No need to soak overnight.  Add the ham hocks, onion, garlic, and bay leaf, and then pour in the chicken broth.  Cover, set the slow cooker to high, and check back in eight hours. No peeking!

Between the ham hocks and the chicken broth, there was plenty of salt, no need to add any additional salt.  They were perfectly seasoned.  You can adjust to your taste of course.

Remove the ham hocks to cool, and then remove and discard the onion, bay leaf, and garlic cloves.

I found that cooking for eight hours left these beans very creamy.  You could remove a cup of the beans, mash and return to the pot if you want to.

After the ham hocks have cooled, pick off the meat and return to the pot of beans.