Crock Pot Black Eyed Peas And Ham Food

CROCK POT BLACK EYED PEAS AND HAM

Steps:

• Drain soaked black eyed peas and place in the bottom of a 6 quart slow cooker.
• Then pour tomatoes over black eyed peas and add garlic, water, bouillon, peppers and stir well.
• Nestle ham bone down in black eyed peas, season with salt and pepper and cover.
• Cook on low for 8-10 hours or until the black eyed peas are tender, stirring a few times over the cooking period.
• Taste for seasoning and add more salt and pepper if desired.

SLOW-COOKER BARBECUE HAM AND BLACK-EYED PEAS

Steps:

• Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.
• Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.

CROCK POT BLACK-EYED PEAS & HAM

Steps:

• 1. Rinse peas. Drain and place in Crock Pot.
• 2. Pour in chicken broth. Add water to bring the liquid just to the top of the peas.
• 3. Bury the ham bone down into the peas. (If you don't have a bone I use chunks of ham and it works just as well.)
• 4. Add the chopped onion, bay leaves, can of Rotel tomatoes, and garlic powder.
• 5. Cover and set Crock Pot to low for 8 hrs.
• 6. At that time, remove bone. Remove any meat from the bone. Cut into bite-sized pieces (you want about two cups total).
• 7. Add ham to the Crock Pot. Recover and continue to cook for 2 more hours.
• 8. Remove bay leaves. Serve with cornbread and enjoy!
• 9. Note: If you do not use a ham bone and have only chunks of ham then just cook on low for 10 hrs and increase the amount of ham to about 3 cups. I use a 6 qt Crock Pot and it is full when all ingredients are added. If you are having trouble with room in the pot you can adjust the liquid to less.

CROCK-POT SOUTHERN BLACK-EYED PEAS WITH HAM HOCK

Steps:

• Gather the ingredients.
• Place the peas in a large saucepan or Dutch oven and cover with water to at least 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes, drain, and reserve.
• Place the ham hock, onion, celery, carrots, bacon, cayenne pepper, and garlic in the slow cooker. Add 3 cups of water.
• Cover the ingredients and cook on high for 1 hour.
• Add the drained peas to the slow cooker.
• Set the crock pot on low, cover, and cook for 5 to 7 hours, stirring halfway.
• Once the cooking time is done, remove the ham hock from the pot, pick the meat, and shred it or chop it depending on your preference. Add the meat back to the peas.
• Taste for seasoning and add kosher salt and freshly ground black pepper as needed. Stir well.
• Serve the peas with your favorite sides and enjoy.

BLACK-EYED PEAS & HAM

Steps:

• Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

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.

BLACK-EYED PEAS WITH HAM

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain peas. Dice ham and reserve the bone.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
• Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
• Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
• Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
• Serve over warm rice with crumbled bacon and green onions sprinkled over top.

CROCK POT BLACK EYED PEAS

Steps:

• Pre-soak black-eyed peas according to the instructions on the bag.
• Combine all ingredients and cook on low for 9-10 hours.