Slow Cooker Black-Eyed Peas with Leftover Christmas Ham
Serves 620 mins prep360 mins cook
A hearty and flavorful slow cooker recipe for black-eyed peas, perfect for using up leftover Christmas ham. This dish combines ham bone, bacon, vegetables, and seasonings for a comforting meal.
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What you need
Instructions
1. Rinse and soak black-eyed peas overnight (12-24 hours). 2. Cook bacon until crispy and reserve the bacon bits. Cook the chopped onion and carrots in the reserved bacon grease until softened. 3. Add the soaked black-eyed peas, leftover ham bone, cooked onion and carrots, reserved bacon bits, 3 tbsp @bearandburtons, 1 cup @rustlinrobs Bean Spice, 2 Bay Leaves, 1 can Fire Roasted Tomatoes, and 2 tbsp Minced Garlic to the slow cooker. 4. Pour in 4 cups of chicken broth, ensuring the ham bone is covered. 5. Set the crock pot on high, cover, and cook for 5 to 7 hours, stirring halfway through. 6. Once cooked and the beans are soft, remove the ham hock (bone) and bay leaves. 7. (Optional) For a creamier texture, remove about 1 cup of beans, mash them, and return them to the slow cooker. 8. Taste for seasoning and add kosher salt and freshly ground black pepper if needed. 9. Serve hot with cornbread and a few dashes of hot sauce.View original recipe