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.
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: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Southwestern
Ingredients
Units
Scale
- 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.
