- 1 package (16 ounces) dried black-eyed peas
- 1 cup cubed fully cooked ham
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons seasoned salt
- 1 teaspoon pepper
- 4 cups water
- Rinse and sort black-eyed peas; soak according to package directions. Drain and rinse peas, discarding liquid. Transfer peas to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 8-10 hours or until peas are tender. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Black-Eyed Peas with Ham in Taste of Home Christmas Annual Annual 2016, p85
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