Slow Cooker Spicy Blackeye Peas Recipes
SLOW COOKER SPICY BLACK-EYED PEAS
Make and share this Slow Cooker Spicy Black-Eyed Peas recipe from Food.com.
Provided by dicentra
Categories Stew
Time 6h10m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 239.5, Fat 6.2, SaturatedFat 2, Cholesterol 18, Sodium 505.1, Carbohydrate 29.8, Fiber 5.4, Sugar 4.2, Protein 17.2
SLOW-COOKER SPICY BLACK-EYED PEAS RECIPE - (4/5)
Provided by calypan
Number Of Ingredients 15
Steps:
- Pour the water or broth into a slow-cooker, add the bouillon, and stir to dissolve. Combine the black-eyed peas, Better Than Bouillon Chicken Base, Rotel Tomatoes with Green Chiles, onion, garlic, red bell pepper, jalapeno, ham, bacon, cayenne, cumin, black pepper, and honey; stir to blend. Cover the slow-cooker and cook on low for 6 to 8 hours until the beans are tender. During last hour of cooking add roughly chopped kale or spinach. Serve with cornbread.
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.
Provided by PS
Categories Side Dish Beans and Peas
Time 23h40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 801.5 calories, Carbohydrate 74.1 g, Cholesterol 102 mg, Fat 33.1 g, Fiber 13.1 g, Protein 53 g, SaturatedFat 11.3 g, Sodium 113.9 mg, Sugar 10.4 g
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