Southern Black-Eyed Peas
  • Servings: 8
  • 1 lb dried black-eyed peas
  • 1 large onion, sliced
  • 1 large ham hock
  • 2-4 slices bacon
  • 1/8 teaspoon cayenne pepper (to taste)
  • 1/2 teaspoon garlic powder, minced or 1 fresh garlic clove, minced
  • 1/2 teaspoon salt
  1. In a large saucepan, cover peas with water to 3 inches over the peas. Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour.
  2. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot. Pour in 3 cups water. Cover and cook on HIGH until peas are tender. When peas are tender, transfer to the slow cooker/crock pot.Reduce heat to LOW; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread.
  3. Serves 8
I can remember planting peas & picking them, takeing them to the house and spending many hours shelling them, until my thumbs hurt. Some was put up for next year's planting, the rest was for eating. My Granny Clouse would put them on the wood stove that was used for heat & cook them all day. Almost as good as a crock pot today, just had to watch the water and stir alot.