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Slow Cooked Black-Eye Peas

Ingredients

  • 1 pound bag black-eyed peas

  • 6 cups cold water

  • 1 Ham bone (leftover from a ham) see note

  • 1 small onion, chopped

  • 1 ½ teaspoon seasoning salt

  • 1 teaspoon black pepper

  • 1 teaspoon red pepper flakes (optional)

  • 3 quarts chicken broth (low sodium)

NOTE: 2 large ham hocks can be substituted

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Serving Suggestions:

  1. Serve in bowl with chopped red onions on top and a little ham.

  2. Serve with rice, green onions and pieces of ham.

  3. Serve as a soup by adding a little more chicken broth to the crock-pot for more liquid. 

  4. Serve with biscuits or cornbread.

***This recipe can also be found in the "Sides" section ***

Directions

  1. Pour peas into a large bowl; remove broken pieces.

  2. Fill bowl with water, covering the peas; remove dirt from peas and drain in colander.

  3. Pour peas into separate bowl and cover with cold water; cover and let set overnight.

 

Next morning:

  1. Drain water from peas, rinse them and drain again. 

  2. Pour the chicken broth in the crock-pot; add the ham hocks and onions.  Pour peas into crock-pot; add seasonings.

  3. Cover and set crock-pot temperature on LOW.

  4. Cook 8 hours until the peas are done and broth has thickened. 

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