Ingredients
-
1
-
1/2
-
3
-
1
-
6 - 8
-
1
-
1
-
2 - 3
-
1 - 1 1/2
-
1/2
-
-
-
-
-
Directions
Creole Black-Eyes and Rice for the Crock Pot, I think this recipe was originally from Southern Living. I adjusted it to suit our taste and this year was able to adapt it for the crock pot. Hope you enjoy!, This recipe is a definite winner at my house. Being from the South — blackeyed peas are a staple in my pantry. Loved the seasonings, but reduced the cayenne a bit because used smokehouse jalapeno sausage. The only other change I made was to saute my onions, bell peppers, etc. before adding them. This recipe will be a regular at my house. I couldn’t wait for dinner so I had a cup of them for lunch today. Made for ZWT9 – Cajun/Creole, July, 2013.
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Steps
|
1
Done
|
Sort and Wash Peas. Place in a Large Pan, Cover With Warm Water and Allow to Soak Overnight. Drain the Peas and Place in Large 4 Quart Crock Pot. |
|
2
Done
|
Add Ham or Ham Bone to Peas Along With 3 Cups of Water. Stir in Rest of Ingredients Except the Cooked Rice and Green Onion Fans. Turn Crock Pot to Low and Allow to Cook For 6 to 8 Hours. Stir After 5 to 6 Hours and Check to See If Additional Water May Be Needed. If Peas Are to Thick, Add Warm Water to Crock Pot Until Desired Consistency. |
|
3
Done
|
Serve Over Cooked Rice and Garnished With Green Onion Fans. |
