Slow Cooker Black-Eyed Peas

Our family was visiting, and we went to Disney World on New Year’s Day. I just had to have black-eyed peas before midnight. Make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas.

Step: 1

Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

Cook on Low for 14 hours. Season with salt.

Per Serving: 802 calories; protein 53g; carbohydrates 74.1g; fat 33.1g; cholesterol 102mg; sodium 113.9mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .