BLACK EYED PEAS IN CROCKPOT RECIPES

Name: Black eyed peas with smoked neckbones in CrockPot
Prep time: 10 min
Yield: 8
Ingredients: 1 pound(s) black-eyed peas, dried; 3-4 - smoked pork neckbones; 1 - onion, chopped; 4 clove(s) garlic, chopped fine; 1 teaspoon(s) oregano, dried; 1 teaspoon(s) thyme, dried; 2 - bay leaves, dried; - seasoning salt; - onion powder; - black pepper; 1 teaspoon(s) worcestershire sauce

CROCK POT BLACK-EYED PEAS & NECK BONES | JUST A PINCH RECI…

Crock Pot Black-Eyed Peas & Neck Bones | Just A Pinch Reci… image

I prefer to make my black eyed peas in a crock pot so the peas stay intact.

Provided by Laina C @LainaCooks

Categories Pork

Prep Time 10 minutes

Cook Time 1

Yield 8

Number Of Ingredients 11

Ingredients

1 pound(s) black-eyed peas, dried
3-4 - smoked pork neckbones
1 - onion, chopped
4 clove(s) garlic, chopped fine
1 teaspoon(s) oregano, dried
1 teaspoon(s) thyme, dried
2 - bay leaves, dried
- seasoning salt
- onion powder
- black pepper
1 teaspoon(s) worcestershire sauce

Steps:

Add black eyed peas, neck bones, chopped onion, garlic and herbs to the crock pot. Season lightly with seasoning salt onion powder and black pepper.
Fill pot almost to the top and turn crock pot on high and cook for 8-10 hours
Remove meat from neck bones and discard bones.
When peas are done add Worcestershire sauce taste and season to taste.
Serve with rice and cornbread

BLACK-EYED PEAS WITH LEFTOVER HAM, COLLARD GREENS AND ...

Black-Eyed Peas with Leftover Ham, Collard Greens and ... image

Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!

Provided by Gina

Categories Dinner

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 Tbsp olive oil
1 leftover ham bone plus 2 cups diced ham (10 oz )
2 medium yellow onions (chopped)
3 stalks celery (chopped)
1 tsp kosher salt
7 cloves garlic (minced)
2 cups low-sodium chicken stock or water
1 small head cabbage (1 1/2 lb, chopped)
1 bunch collard greens (stemmed and chopped (12 oz stemmed))
1 ½ tsp freshly ground black pepper
¼ tsp cayenne pepper (optional)
2 15-oz cans black-eyed peas (drained and rinsed)

Steps:

In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
Add the garlic and saute for another minute, just until fragrant.
Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
Remove the bone.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 320 kcal, CarbohydrateContent 50 g, ProteinContent 19 g, FatContent 6 g, SaturatedFatContent 1.5 g, CholesterolContent 25 mg, SodiumContent 752.5 mg, FiberContent 13.5 g, SugarContent 14.5 g

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