Crock Pot Black-Eyed Peas & Ham
Blue Ribbon Recipe
Not only are these black-eyed peas good, but they're also very easy to make. Cooking the beans with the hambone is key to this recipe. It infuses flavor in the beans. Savory from the ham, these black-eyed peas have a little kick from the Rotel. The whole dish is flavorful. Serve with a slice of cornbread, for a delicious meal to ring in the new year. A great way to use your holiday hambone too.
Note: We used an 8qt slow cooker and our Crock Pot was very full. We suggest checking the slow cooker at 7 hours. We noticed the beans had soaked up a lot of liquid at the 7 hour mark. We added a bit of water at that point, shredded the ham, and put it back in the pot. Each slow cooker is different and our beans only took 1 hour more cooking. The Test Kitchen
2 lbdried black-eyed peas
2 mediumonions, chopped
2 boxchicken broth (32 oz each)
1 can(s)Rotel original or flavor of your preference, I use Rotel with habaneros (10 oz)
1ham bone with some meat still on it
2 cbite-sized chunks of ham (from the ham bone plus any extra you want to add)
1 Tbspgarlic powder
How to Make Crock Pot Black-Eyed Peas & Ham
- Note: If you do not use a ham bone and have only chunks of ham then just cook on low for 10 hrs and increase the amount of ham to about 3 cups.
I use a 6 qt Crock Pot and it is full when all ingredients are added. If you are having trouble with room in the pot you can adjust the liquid to less.