I think Grandma Colene, might be Mom
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
- 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.
- Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot.
- Pour 3 cups water into the crockpot. Cover and cook on HIGH while the peas are boiling away in the saucepan.
- When peas are tender, transfer to the slow cooker/crock pot.
- Reduce heat to LOW; cover and cook for 7 to 9 hours.
- Taste and adjust seasonings. Serve with hot cornbread.