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Slow-cooker Black-Eyed Peas Recipe

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This recipe for Slow-cooker Black-Eyed Peas is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. black-eyed peas, rinsed
4 carrots, peeled, chopped
1 lg. onion, chopped
4 slices bacon, chopped
2 cans (14-1/2 oz. each) fat-free reduced -sodium chicken broth
1 cup water, 1 pkg. Oscar Mayer Carving Board slow cooked ham
1-1/2 tsp. cumin
1 bunch mustard greens, chopped
6 cups hot cooked long-grain white rice
Directions:
Directions:
Place peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 min. Remove from heat. Let stand, covered, 1 hour.
Cook and stir carrots, onions and bacon in skillet on medium heat 8 min. or until onions are crisp-tender. Meanwhile, bring broth, tomatoes and water to boil in saucepan.
Drain peas, place in slow cooker. Add cooked vegetables, broth mixture, ham and cumin; stir. Cover with lid; cook on LOW 5 to 6 hrs (or on HIGH 2 1/2 to 3 hrs.).
Stir in greens. Cook, covered, 30 min. or just until greens are tender. Serve with rice.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min. - total 7 hrs. 5 min.
Personal Notes:
Personal Notes:
I made only 1/2 of the recipe, and I did not put the mustard greens in. I bought a plastic bag of the peas - cooked).
These were the best black-eyed peas I have ever made - Dawn made them too.

 

 

 

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