Yield: 12 Servings
|2 cups||Dry black eyed peas|
|1 large||Onion, chopped roughly|
|Water to 3/4 of crockpot|
|Salt to taste|
|Black pepper to taste|
This is a time honored crockpot recipe for black-eyed peas. The meat is optional and dieters will find it tastes just fine without the ham-hock, or with just a few cubes of ham. A virtually meatfree ham-bone will do also.
Spam lovers can use chunks of spam.
Put the beans in the crockpot, and add the rest of the dry ingredients. The salt and black pepper amounts will vary with your desires, but I normally start with a tablespoon of each.
Cook on low for 12 hours. Serve as a side dish, or as a min dish over rice. Keeps well in a crockpot for up to 2 days.
For gravy, take ½ cup of the liquid, and ½ cup of the beans, and smoothe in a blender. Add more beans if not thick enough for your desires, Use on rice, potatoes, and meats.
From the kitchen of: xxcarol
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 08, 98