Texas zesty black eyed peas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dry black eye peas; cleaned and sorted |
| 6 | cups | Cold water |
| 1 | Onion; diced | |
| 1 | Green bell pepper; diced | |
| ½ | Garlic; finely diced | |
| 2 | Smoked ham hocks | |
| ¾ | teaspoon | Black pepper (add to taste) |
| 1 | tablespoon | Salt to taste |
| 1 | large | Cooked diced jalapeno; optional |
Directions
Put all of above in an electric crockpot. Set on low setting for 6 hours or overnight. Remove bones and skins, scrape fat off skin and put meat and fat back into pot. Cook on low for 1 hour and serve.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@...> on Nov 21, 1997
Related recipes
- Basic black-eyed peas
- Black-eyed peas
- Creole blackeyed peas
- Fresh black-eyed peas
- Hot & spicy black-eyed peas
- Hot and spicy black-eyed peas
- Jalapeno black-eyed peas
- Mexican black-eyed peas
- Mr food's black-eyed peas
- South-western black eyed peas
- Southern black-eyed peas
- Southern blackeyed peas
- Southern style blackeye peas
- Southwestern black-eyed peas
- Southwestern style black eyed peas
- Spicy black eyed peas
- Spicy black-eyed peas
- Spicy blackeyed peas
- Spicy hot black-eyed peas
- Stewed black-eyed peas