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Friday, December 30, 2011

Black-eyed Peas need to eat this New Year's Day for luck.  So, on New Year's Eve, take a package of dried black eyed peas and soak in water overnight.  Then in the morning, get out the Crock Pot and get it going.  If you wake up late, then cook it on high.  If you get up early, set it to low.  Serve with collard greens for money.

 Slow Cooker Spicy Black-Eyed Peas


1 bag of dried black eyed peas soaked over night
ham hock (in meat section)
thick sliced bacon--partially cooked and chopped
chicken broth (1 large box)
2 c water
1 bouillon cube onion
1 bouillon cube garlic
1 chopped sweet onion
4 T McCormack's Mediterranean Sea Salt
Fresh ground pepper to taste
Crushed red pepper flakes (if you like a little spice)


Partially cook the bacon.  Cool and chop.  Rinse the peas really well.  Add to the crockpot with the chicken broth, water, and bouillon cubes.  Add the ham hocks and onion.  Add the seasonings.  Cook on low for at least 8 hours, stirring occasionally through the day.  (On high...cook half the time.)  Taste when it's close to being done and add additional seasoning if needed.

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