Slow Cooker Black Eyed Peas With Bacon Ham Recipes

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 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 WITH BACON

Steps:

• Place all the ingredients into the slow cooker and cook on HIGH for 6 hours (or LOW for 8-10 hours).

SLOW COOKER BLACK-EYED PEAS WITH BACON & HAM

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 & 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

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 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.