Spicy Black-Eyed Peas
Blue Ribbon Recipe
Cornbread sopped up with pea liquor is a delicacy in the South on New Year's Day and boy these black-eyed peas are so good. They're spicy and perfectly salted with a delicious array of veggies and cooked ham. All cooked in one pot, the flavors meld together. Serve with buttered cornbread and you have a Crock Pot of warm, comforting black-eyed peas.
Note: Stir every hour and, since every pot is different, check your Crock Pot at 3 hours for doneness. If they aren't cooked to your likeness, then continue to cook to 4 hours.
The Test Kitchen
★★★★★ 1 vote5
Ingredients
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56 ozcanned black-eyed peas, rinsed, drained
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14 1/2 ozcanned tomatoes with green chilies, drained
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1 1/2 cgreen bell pepper, chopped
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1 conion, chopped
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1 ccooked ham, chopped
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1/4 cbutter
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1 tspseasoned salt (I use Cajun seasoning w/o salt)
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1 tspgarlic, minced