Slow Cooker Barbecue Ham Black Eyed Peas Recipe 425 Food

SLOW COOKER BLACK-EYED PEAS RECIPE

Steps:

• Add the dried peas to the slow cooker. NO NEED TO PRESOAK.
• Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. WAIT TO ADD THE SALT.
• Cover and cook on HIGH FOR 7 hours. Do not open the lid during the cooking time.
• Add the salt to taste.
• For creamier beans remove 1 cup of the beans and mash. Add back to the slow cooker and stir.

SLOW COOKER BARBECUE HAM & BLACK-EYED PEAS RECIPE - (4.2/5)

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.

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 BLACK-EYED PEAS WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings in the same pan over medium to medium-high heat. Add onion and garlic and saute until tender, 5 to 7 minutes.
• Combine chicken broth, peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sauteed onion and garlic mixture, and any remaining bacon drippings.
• Cover and cook on Low until peas are tender, 4 to 6 hours.

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.

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 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.