Black-Eyed Peas and Ham
With a Southwestern touch, there is a more complicated list of ingredients with this recipe. This Black-Eyed Peas and Ham is a fancier version than the classic which most often uses ham hocks.
Black-Eyed Peas and Ham
With a Southwestern touch, there is a more complicated list of ingredients with this recipe. It is a fancier version than the classic which most often uses ham hocks.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Entree
- Method: Slow Cooker
- Cuisine: Southwestern
Ingredients
1 pound dried black-eyed peas
1/2 pound chopped ham
1 medium onion, finely chopped
1 medium sweet red or green bell pepper, finely chopped
1 large jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon Knorr chicken flavor bouillon
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
6 cups water
2 cups uncooked rice (optional)
Instructions
- Soak peas overnight in water. Drain.
- Transfer black-eyed peas to a slow cooker. Add remaining ingredients except rice. Cover and cook on LOW for 6 to 8 hours or until peas are tender.
- Serve over rice, if desired.
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