One of my favorite meals is black eyed peas with cornbread because of its simplicity and tastiness. You don’t even need anything more with this. Now I usually have this via canned black eyed peas and Jiffy cornbread. And there is absolutely nothing wrong with Jiffy cornbread. It’s a staple at my house. For calories sake I ate this with a Vita Muffin Top.
I wasn’t able to find a recipe that didn’t have a whole bunch of spices in it so I just threw this one together incorporating from many recipes.
Crockpot Black Eyed Peas
1 bag black eyed peas
1 ham steak, cubed
1/2 Yellow onion, chopped
1 1/2 Tbsp red bell pepper, diced
1 1/2 Tbsp garlic (I used freeze dried)
1 1/2 Tbsp garlic powder
1 1/2 Tbsp all seasoning
1 Bay Leaf
1 Tbsp Basil
Salt and pepper to taste
4 cups chicken stock
Place the black eyed peas in a large bowl and cover with water. Let sit overnight. In the morning drain the black eyed peas and comb through them to find dirty, broken, bad ones.
Place the black eyed peas in a 5 qt crock pot. Add the onions, ham and spices. Add the chicken broth and mix all together. You can set the crockpot to low or high, depending on how much time you have. On low, cook for about 6 hrs. On high, about 3 hrs.
Serve with cornbread.
These are the ones that didn’t make the cut.