Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year.—Dawn Frihauf, Fort Morgan, Colorado
- 1 package (16 ounces) dried black-eyed peas, rinsed and sorted
- 1/2 pound fully cooked boneless ham, finely chopped
- 1 medium onion, finely chopped
- 1 medium sweet red pepper, finely chopped
- 5 bacon strips, cooked and crumbled
- 1 large jalapeno pepper, seeded and finely chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 6 cups water
- Minced fresh cilantro, optional
- Hot cooked rice
- Rinse black-eyed peas. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1-4 hours. Drain and rinse peas, discarding liquid.
- Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low for 5-7 hours or until peas are tender. Sprinkle with cilantro if desired. Serve with rice. Yield: 12 servings (3/4 cup each).
Originally published as Black-Eyed Peas & Ham in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p52
Reviews for Black-Eyed Peas & Ham
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review