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Ingredients Jump to Instructions ↓

  1. 1 lb dried black-eyed peas

  2. 1 large onion , sliced

  3. 1 large ham hock

  4. 2 -4 slices bacon

  5. 1/8 teaspoon cayenne pepper (to taste)

  6. 1/2 teaspoon garlic powder or 1 fresh garlic clove , minced

  7. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cover peas with water to 3 inches over the peas.

  2. Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour.

  3. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot.

  4. Pour in 3 cups water.

  5. Cover and cook on HIGH until peas are tender and ready to go into the crockpot.

  6. When peas are tender, transfer to the slow cooker/crock pot.

  7. Reduce heat to LOW; cover and cook for 7 to 9 hours.

  8. Taste and adjust seasonings. Serve with hot cornbread. ?

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