One to remember for New Years! Slow Cooker Black Eyed Peas and Collards 1 cup black-eyed peas, picked over and washed 6 cups water 1/4 cup red bell peppers, diced 1/2 cup onions, chopped 2 tsp. salt 1 tsp. Beazells Cajun Seasoning 2 lbs. ham hocks 1 bunch collard greens, coarsely chopped 1 Tbsp. red wine vinegar Place the black-eyed peas and water in a large slow cooker; turn to high, and cook 2-3 hours or until the peas are almost done. Add the red bell peppers, onions, salt, Beazells Cajun Seasoning and ham hocks. Turn the slow cooker to low and cook four hours. Remove the ham hocks; cool and remove any meat. Stir in the meat and chopped collard greens. Cook one hour on low; stir in the vinegar, and serve.
Posted on: Fri, 05 Dec 2014 14:43:57 +0000
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