A flavorful and hearty Creole-inspired dish perfect for a comforting meal.
Rinse and sort the black-eyed peas, then soak them in water overnight.
Soaking the peas overnight helps reduce cooking time and improves texture.
Drain the soaked peas and place them in the slow cooker.
Ensure the peas are well-drained to avoid excess water in the dish.
Add the ham, ham bone, and 3 cups of water to the slow cooker.
Using a ham bone adds depth of flavor to the dish.
Chop the onion, green bell pepper, and parsley, then add them to the slow cooker.
Chopping the vegetables finely ensures even cooking and distribution of flavors.
Stir in the cayenne pepper, black pepper, Worcestershire sauce, tomato sauce, oregano, and thyme.
Mixing the spices thoroughly ensures a balanced flavor throughout the dish.
Cover and cook on low for 6 to 8 hours, stirring occasionally.
Stirring occasionally prevents sticking and ensures even cooking.
Slice the smoked sausage and add it to the slow cooker during the last hour of cooking.
Adding the sausage later prevents it from becoming too soft.
Serve the black-eyed peas over cooked rice and garnish with sliced green onions.
Serving over rice makes the dish more filling and satisfying.
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