Slow Cooker Black Eyed Pea, Wild Rice, and Kale Stew
This Black Eyed Pea stew provides all the good luck that you’ll need for the new year. Well, don’t quote me on that. You may need some other luck besides this stew. So cross your toes and buy a rabbit foot. Southern tradition is to eat black eyed peas for luck and greens for wealth.
- 1 pound dried black eyed peas
- 1 large ham hock
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 medium carrots, chopped
- 3 celery stalks, chopped
- 3 cloves of garlic, minced
- 2 bay leaves
- 1 tablespoon dried thyme
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne (optional)
- 1 cup dried wild rice mix
- 1 quart low sodium chicken stock
- 2 cups of chopped kale leaves, stems removed
- salt and pepper to taste
- Soak dried black eyed peas overnight by placing them in a large stockpot and filling with 6 to 8 cups of water. Pick out any bad black eyed peas that look shriveled and float up to the top. After soaking overnight, drain and rinse the black eyed peas.
- Add soaked black eyed peas and remaining ingredients (except kale) to large slow cooker (crockpot). Stir to combine. Place lid on slow cooker and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
- Remove the bay leaves and the ham hock from slow cooker. Carefully use two forks to shred off the cooked ham from the bone. Return shredded ham and kale to slow cooker. Stir to combine and allow the kale to wilt, about 5 to 10 minutes. Season with salt and pepper to taste.