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Southern Black-Eyed Peas
These black eye peas are incredibly flavorful. You will want a second bowl.
Prep Time5 hrs 26 mins
Cook Time5 hrs 26 mins
- One 16 ounces package dried black-eyed peas (cover with water and soak the peas over night)
- Use One ham hock or one of the following. A Honey Hambone is delicious. A Country Hambone is fantastic also. If using Country hambone do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. If using bacon cook the bacon and then add it to all the other ingredients in the slow cooker, fat and all.
- 6 cups of water
- One medium onion chopped
- Two cloves minced garlic
- And one teaspoon seasoned salt
- Plus one teaspoon pepper
- Add one teaspoon sugar
- Two teaspoons Cajun seasoning
Wash the black eye peas and allow them to soak in water overnight.
After soaking the peas, rinse them again thoroughly.
Ham hock - A honey ham bone is delicious. A Country, ham bone, is terrific also but if using this do not add the extra salt. You can use 4 or 5 strips of bacon instead of the ham. Cook the bacon and left the rendered fat in the pot before adding the water. You need ONE of these things in any dried peas or beans.
In a large Dutch oven, add 8 cups of water and your ham hock or bone and bring them to a boil.
Add the onion, garlic, sugar, and spices to the ham. Insert the peas.
Cover, reduce heat and simmer for 2 hours on the stovetop or until the peas are tender.
Cook the black-eyed peas on low in a slow cooker for 7 to 8 hours.
This recipe can easily be cooked on a stovetop for two hours on low or on low in a slow cooker for 7 to 8 hours.
If the water evaporates below the level of the peas, add additional water to cover the black-eyed peas.