This is a crockpot version of the best blackeyed peas you will ever eat. They can be made stove top in about 20 minutes or baked for 40 to 50 minutes at 360 ℉.
Prep Time10 minutesmins
Cook Time3 hourshrs
Servings: 6
Author: Snap Pea Sheep
Cost: 10
Equipment
Crock Pot Needs Low, medium and high.
Ingredients
3PintsFresh blackeyed peas
1MediumSweet onion like Vidalia
1/2Green Bell PepperI freeze rings and use what I need, In this case 3 rings.
1/2TspDried Thyme
1Bay leaf
1/2TspSmoked hickory saltI use San Francisco Salt Company salt
15OzDiced tomatoes (with juice)I use Jovial organic. If you use fresh tomatoes, add 1 tbsp tomato purée or concentrate to the cooking liquid.
32OzLow Sodium No Chicken or vegetable broth
2cloves Garlic
1CupGreen Beans
Instructions
Rinse peas and place in crock pot
Peel and dice onion. Mince garlic. Add to crock pot.
Add tomatoes, hickory salt, seasonings, bay leaf and broth to crock pot.
Add water as needed to cover the vegetables.
Set crock pot to high. Turn to medium heat once peas come to a boil.
Peas are done when no longer al dente.
Notes
This is a Snap Pea Sheep recipe.Feel free to use an Anaheim or Hatch chili instead of the bell pepper. Experiment with different peppers to determine what you like. Even pickled peppers like Jalapeño or pepperoncini work well here. I normally cook my peas on the stove top. They take much less time that way but require a frequent watch to ensure they don't stick or burn. You may continually need to add water if the level goes below the beans. A crock pot was selected for this so the beans would cook and stay heated during my New Year's Day dinner. These were served with a baked Kale casserole and sweet potatoes.