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 ...

2. When the peas are tender and the ham hock meat is falling from the bone, taste the broth and adjust the seasoning with salt and pepper. Remove the pot from the heat, transfer the black-eyed ...

Black-eyed pea soup is a new venture for ... stirring frequently. Stir in the broth, peas, tomatoes, and spices. Also add the ham bone. Raise the heat and bring the liquid to a boil.

The later dish comprises field peas cooked with rice (or spooned over rice, depending on whom you ask), flavored with a ham hock ... Store the cooked black-eyed peas in their broth, in an airtight ...

Cook’s notes: If desired, Melissa’s steamed black-eyed peas can be substituted ... about 30 seconds. Add broth, peas, bay leaves, and ham; bring to boil. Reduce heat to low and simmer, covered ...

Pour the black eyed peas on top of the diced veggies. Pour one container of the beef broth over the top, cover with the lid and put on high for 5.5-6 hours. Right before you take the lid off ...

The tradition of serving black-eyed peas (along with collard greens ... Add your drained peas, the broth, and a ham hock if you have one, plus your bay leaves and dried hot peppers, salt and ...

this colorful dish showcases black-eyed peas, bell peppers, tomatoes, and corn. Fish pepper adds a fiery heat to the sweet sautéed vegetables. Classic versions of this stew include bacon or ham ...

4—I cooked our regular old collard greens and black-eyed peas for New Year's Day ... until the onions are wilted. Add broth. Drain the soaked peas, rinse, and add to pot. Add Creole seasoning ...

Black-eyed peas, also known as cowpeas ... Then, cover them in water or broth, bring them to a boil, reduce the heat, and let the beans simmer for 45 minutes, or until tender.