CROCK POT SOUP BEANS AND HAM RECIPES

CROCK POT BLACK-EYED PEAS & HAM - JUST A PINCH RECIPES

Crock Pot Black-Eyed Peas & Ham - Just A Pinch Recipes image

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.

Provided by Judith Evans @jpearl45

Categories Bean Soups

Prep Time 20 minutes

Cook Time 1

Yield 8

Number Of Ingredients 8

Ingredients

2 pound(s) dried black-eyed peas
2 medium onions, chopped
2 box(es) chicken broth (32 oz each)
2 - bay leaves
1 can(s) Rotel original or flavor of your preference, I use Rotel with habaneros (10 oz)
1 - ham bone with some meat still on it
2 cup(s) bite-sized chunks of ham (from the ham bone plus any extra you want to add)
1 tablespoon(s) garlic powder

Steps:

Rinse peas. Drain and place in Crock Pot.
Pour in chicken broth. Add water to bring the liquid just to the top of the peas.
Bury the ham bone down into the peas. (If you don't have a bone I use chunks of ham and it works just as well.)
Add the chopped onion, bay leaves, can of Rotel tomatoes, and garlic powder.
Cover and set Crock Pot to low for 8 hrs.
At that time, remove bone. Remove any meat from the bone. Cut into bite-sized pieces (you want about two cups total).
Add ham to the Crock Pot. Recover and continue to cook for 2 more hours.
Remove bay leaves. Serve with cornbread and enjoy!
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.

CROCK POT BLACK-EYED PEAS & HAM - JUST A PINCH RECIPES

Crock Pot Black-Eyed Peas & Ham - Just A Pinch Recipes image

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.

Provided by Judith Evans @jpearl45

Categories Bean Soups

Prep Time 20 minutes

Cook Time 1

Yield 8

Number Of Ingredients 8

Ingredients

2 pound(s) dried black-eyed peas
2 medium onions, chopped
2 box(es) chicken broth (32 oz each)
2 - bay leaves
1 can(s) Rotel original or flavor of your preference, I use Rotel with habaneros (10 oz)
1 - ham bone with some meat still on it
2 cup(s) bite-sized chunks of ham (from the ham bone plus any extra you want to add)
1 tablespoon(s) garlic powder

Steps:

Rinse peas. Drain and place in Crock Pot.
Pour in chicken broth. Add water to bring the liquid just to the top of the peas.
Bury the ham bone down into the peas. (If you don't have a bone I use chunks of ham and it works just as well.)
Add the chopped onion, bay leaves, can of Rotel tomatoes, and garlic powder.
Cover and set Crock Pot to low for 8 hrs.
At that time, remove bone. Remove any meat from the bone. Cut into bite-sized pieces (you want about two cups total).
Add ham to the Crock Pot. Recover and continue to cook for 2 more hours.
Remove bay leaves. Serve with cornbread and enjoy!
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.

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