2
cans (15.8 oz each) black-eyed peas, drained, rinsed
1/2
lb smoked sausage, cut in half lengthwise, then cut crosswise into 1-inch pieces
1/2
cup uncooked instant rice
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Steps
1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork hocks in cooker. Add 1 cup of the broth (refrigerate remaining broth). Top pork with onion, peas and sausage.
2
Cover; cook on Low heat setting 8 to 10 hours.
3
Remove pork from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones, skin and fat. Return pork to cooker. Add remaining broth and the rice. Increase heat setting to High. Cover; cook 10 minutes or until rice is tender.
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Planning on leftovers? The rice will continue to soak up the juices, making this more of a casserole the next day. The flavor is still nice, but add a little water before reheating if you prefer a soup.
Have plenty of red pepper sauce and corn bread on hand to go with this southern treat.
Have this stew on New Year's Day. Legend has it, eating black-eyed peas on New Year's Day ensures prosperity in the coming year.
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