Deborahs Slow Cooker Spicy Black Eyed Peas Recipes

SLOW COOKER SPICY BLACK-EYED PEAS

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

SLOW COOKER SPICY BLACK-EYED PEAS

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve.
• Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend.
• Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

SLOW COOKER BLACK EYED PEAS

Steps:

• Rinse black eyed peas, and follow package directions for quick soak (Boil for two minutes, then let sit for one hour). Rinse again, drain and place in slow cooker.
• Dissolve 3 chicken bullion cubes in a cup of hot water. (I usually put them in a coffee mug of water and microwave for about a minute and a half to dissolve.) Pour into the slow cooker. Add additional water if needed so that there is about 3/4 inch of liquid covering the peas.
• Add the remaining ingredients and stir just to get them wet. Note: If using fresh instead of dried minced onion, the amount would be about 1/2 cup. I use dried because they are already minced very finely and my family doesn't even notice it's in there that way. I also use refrigerated minced garlic and crumbled bacon from costco. That way I always have the ingredients on hand. Add a little salt and pepper.
• Cover and cook on low for about 7 hours. Taste and add additional garlic, salt and pepper if needed according to your preference. Serve with corn bread.

SLOW COOKER BLACK-EYED PEAS

Steps:

• 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.