Slow Cooker Black Eyed Peas And Greens Food

SLOW COOKER BLACK EYED PEAS AND COLLARD GREENS

Steps:

• To make this Slow Cooker Black Eyed Peas and Collard Greens recipe, start by pouring your black eyed peas into a large strainer and running them under cold water. Take care to remove any broken or discolored beans and any lumps of dirt or foreign material mixed in with your beans. Once cleaned, set aside.
• Add your leftover ham bone to your slow cooker and then add in the onion, minced garlic, chicken stock, spices, vinegar and tomato sauce. Stir lightly to combine before adding in the black eyed peas and chopped collard greens. Cover and cook on High for 2 hours before stiring in the wild rice. Return the cover and continue cooking on Low for 4 hours.
• At that point, carefully (it's HOT!) remove the ham bone and cut away any meat still clinging to the bone. Return the meat to the slow cooker and give it all a quick stir. Cook on Low for another 30 minutes to 1 hour. Once done, use a spoon to skim any ham grease from the top of the soup and serve up with an extra sprinkle of cayenne or a shot of hot sauce and some corn bread or good crusty bread.

SLOW-COOKER BLACK EYED PEAS AND GREENS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except escarole and pepper sauce.
• Cover; cook on Low heat setting 8 hours or until peas are tender.
• Stir in escarole. Cover; cook 1 hour longer or until escarole is wilted and tender. Serve with pepper sauce.

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 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.

CROCK POT BLACK EYED PEAS AND OKRA

Steps:

• Combine all ingredients in crock pot.
• Stir well, cover and cook on low for 8 hours.

SLOW-COOKER BLACK-EYED PEAS

Steps:

• Place peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 min. Remove from heat. Let stand, covered, 1 hour.
• Cook and stir carrots, onions and bacon in skillet on medium heat 8 min. or until onions are crisp-tender. Meanwhile, bring broth, tomatoes and water to boil in saucepan.
• Drain peas; place in slow cooker. Add cooked vegetables, broth mixture, ham and cumin; stir. Cover with lid; cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
• Stir in greens. Cook, covered, 30 min. or just until greens are tender. Serve with rice.

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.

BLACK-EYED PEAS WITH COLLARD GREENS

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.