New Years Black-Eyed Peas

• Gluten free

• Meat

  • 6 slices Bacon, cooked and sliced
  • 1 cup Ham

• Produce

  • 1 lb Black-eyed peas
  • 1 Garlic clove
  • 1 tsp Oregano
  • 1/2 cup Sweet onion
  • 1 (14-oz can Tomatoes, petite

• Canned Goods

  • 1 (32-oz. box Chicken broth

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

Found on themagicalslowcooker.com

Description

Ingredients

• 1 lb. black-eyed peas
• 1 (32-oz.) box chicken broth
• 1 (14-oz) can petite diced tomatoes
• 6 slices bacon, cooked and sliced
• 1 cup diced ham
• ½ cup diced sweet onion
• 1 garlic clove, minced
• 1 tsp. oregano
• ¼ tsp. pepper
• about ¼ tsp. salt (add to taste at the END of cooking time)

Directions

• Start by soaking the black-eyed peas overnight in the slow cooker. Add the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours.
• In the morning drain the water.
• Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir.
• Cover and cook on LOW for 10 hours. Do not open the lid during the cooking time.
• Add the salt to taste.
• For creamier beans stir and smash some of the beans. Serve with cornbread.
• Note- A ham hock can be used instead of the bacon and cubed ham. The grocery store I shop at is often out of ham hocks so I used bacon and ham in this recipe. If you use a ham hock, add it in the beginning, shred the meat from the ham hock at the end of cooking time and discard the fat and bone.