Black-Eye Peas

Black-Eyed Peas
Recipe type: Side Dishes
Black-Eyed Peas or cowpeas are usually served New Years Day in the South. I don't know if that's a tradition everywhere else, but that's what brings you luck for the next year if you live in the South.
  • 1 lb dried black-eyed peas
  • 1 large onion, sliced
  • 1 large ham hock
  • 2 -4 slices bacon
  • ⅛ teaspoon cayenne pepper (to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  1. In a large saucepan, cover peas with water to 3 inches over the peas. Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour.
  2. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot.
  3. Pour 3 cups water into the crockpot. Cover and cook on HIGH while the peas are boiling away in the saucepan.
  4. When peas are tender, transfer to the slow cooker/crock pot.
  5. Reduce heat to LOW; cover and cook for 7 to 9 hours.
  6. Taste and adjust seasonings. Serve with hot cornbread.

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