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Slow Cooker Black-Eyed Peas Tasty Recipes

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Slow Cooker Black-Eyed Peas

"Our family was visiting, and we went to Disney World on New Year's Day. I just had to have black-eyed peas before midnight. Make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas."

Ingredients :

  • 1 pound dried black-eyed peas
  • 3 smoked ham hocks, or more to taste
  • 6 cups water, plus more as needed
  • 1 onion, chopped small
  • 1 large clove garlic, crushed
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon white sugar
  • salt to taste

Instructions :

Prep : 10M Cook : 4M Ready in : 23H40M
  • Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
  • Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
  • Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
  • Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
  • Cook on Low for 14 hours. Season with salt.

Notes :

  • You may discard or find another use for the unused ham hocks. After cooking in the slow cooker, check for any bones that may have fallen off the ham hocks.
  • This makes four servings as a very thick rich soup or eight servings as a side dish.
  • The nutrition data for this recipe includes the full amount of the ham hocks. The actual amount of the ham consumed will vary.
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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