Crock Pot Black-Eyed Peas & Ham
Not only are these black-eyed peas good, they're also very easy to make. Cooking the beans with the ham bone 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. It's a great way to use your holiday ham bone, too.
Ingredients
- 2 pound(s) dried black-eyed peas
- 64 ounce(s) chicken broth
- 1 - ham bone, with some meat still on it or some large chunks of ham
- 2 medium onions, chopped
- 2 - bay leaves
- 1 can(s) Rotel original or flavor of your preference, I use Rotel with habaneros (10 ounces)
- 1 tablespoon(s) garlic powder
Directions
- 1
Rinse the peas. Drain and place in a slow cooker.
- 2
Pour in the chicken broth. Add water to bring the liquid just to the top of the peas.
- 3
Bury the ham bone (or ham chunks) down into the peas.
- 4
Add the chopped onion, bay leaves, Rotel tomatoes, and garlic powder.
- 5
Cover and set the slow cooker to low. Cook 8 hours.
- 6
At that time, remove the bone or ham chunks. Remove any meat from the bone. Cut the meat into bite-sized pieces (you want about two cups total).
- 7
Add the ham to the slow cooker. Re-cover and continue to cook for 2 more hours.
- 8
Remove bay leaves. Serve with cornbread and enjoy!
- 9
Note: If you do not use a ham bone and have only chunks of ham, just cook on low for 10 hrs and increase the amount of ham to about 3 cups. I use a 6 quart slow cooker and it is full when all the ingredients are added. If you are having trouble with room in the pot, you can adjust the liquid to less.