BEST BLACK EYED PEAS - HOW TO COOK BLACK EYED PEAS
I grew up with the tradition of eating black-eyed peas on New Year's Day for good luck. Starting with dried black eyed peas won't necessarily bring you extra good luck, but they are way better than canned ones. So do yourself and the new year a favor and make black eyed peas the proper way.
Provided by Makinze Gore
Categories side dish
Total Time 7 hours
Prep Time 5 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 5
Steps:
- Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight.
- Drain beans and rinse under cold water. In a large pot over medium heat add beans and chicken broth. Bring to a boil then reduce heat and let simmer, covered, 45 minutes or until beans are tender. Add more broth as necessary.
- Stir in spinach and simmer another 5 minutes. Season with salt and pepper.
SLOW-COOKER HAM AND BLACK-EYED PEA SOUP - BETTYCROCKER…
This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it’s finished its flavoring duties, that ham hock still has more to give your soup. The meat that’s clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that’ll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
Provided by Betty Crocker Kitchens
Total Time 7 hours 25 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Spray 5-quart slow cooker with cooking spray.
- In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
- Add broth, black-eyed peas and ham hock to slow cooker.
- Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
- Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
- Skim off any excess fat from top of soup. Add parsley, and serve.
Nutrition Facts : Calories 260 , CarbohydrateContent 39 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 9 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize About 1 1/2 Cups, SodiumContent 850 mg, SugarContent 3 g, TransFatContent 0 g
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