Black-Eyed Peas
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 med onion
2 cloves garlic
2 Tbsp olive oil
1 lb dried black-eyed peas
6 cups water
2 Tbsp chicken bouillon granules
2 whole bay leaves
1/2 tsp dried thyme
1/4 tsp red pepper flakes
20 cranks fresh ground black pepper
Directions
Chop the onion and garlic and place it in the slow cooker with a couple tablespoons of olive oil. Dump the dry peas into a colander and sift through to remove any stones or bad peas. Rinse thoroughly with water then add to the slow cooker. Add 6 cups of chicken broth to the slow cooker along with two bay leaves, 1/2 tsp of dried thyme, 1/4 tsp red pepper flakes and a generous amount of freshly ground black pepper. Place the lid on the slow cooker, turn the power on to High and let cook until the peas are soft. I let mine cook without checking them for three hours and they were perfectly cooked. They may have been done sooner but I didn’t have a chance to check. Black-eyed peas tend to cook faster than other beans.