Crock-Pot Black-Eyed Peas and Ham Hocks

As many traditional southerners start their year off with a pot of black-eyed peas for good luck, I thought why not continue the trend into the new year.  I use frozen black-eyed peas so there is no need to soak them before cooking and I keep a few ham hocks in the freezer as well, so I always have these ingredients on hand.   This meal would be complete with some good crusty bread, or if you wish to follow tradition, a big wedge of warm corn bread and butter.

2 meaty ham hocks

2 bay leaves

1 pound bag of frozen black-eyed peas

1 tablespoon of fresh rosemary leaves, finely minced

1/2 cup of diced onion (I use frozen, they are so handy)

1 /2 cup diced red pepper

1/2 cup diced celery

1/2 cup diced carrot

• Place all the above ingredients in a crock pot
• Add water to cover plus 1 inch
• Cook on high for about 5 hours
• Take out the ham hocks and remove the bones
• Dice the meat well and stir it back into the cock-pot (fat, skin and all)
• Remove the bay leaves

This beautiful folk art weathervane is owned by the Wilton Historical Society

The base is a large grain scythe – recycling at its best