Black-Eyed Peas

#BlackEyedPeas #SouthernCooking #Beans #CrockpotRecipes

"In every pot of black-eyed peas, there’s a story simmering."

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Tips:

1. You may use water instead of chicken stock but I prefer chicken stock because it adds more flavor.

2. *Slow Cooker: Keep an eye on the peas if using a slow cooker, you want to make sure there's always enough liquid and they don't dry out.

3. *Insta-Pot: If using an Insta-Pot/Pressure Cooker, use 5 cups of chicken stock, seal the valve and cook on High for 40 minutes.

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Ingredients

• 1 pound dried black-eyed peas, rinsed

• 6-8 Cups of chicken stock

• ½ cup of chopped bacon, about 4-5 slices

• 1 Tbsp chicken bouillon

• 1 yellow onion, diced

• 1 red bell pepper, diced

• 2 cloves garlic, diced

• 2 Tsp cumin

• 2 Tsp red pepper flakes (Optional)

• 1 smoked turkey leg or wing (Optional)

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Directions

1. Place the smoked turkey leg in the slow cooker first

2. Add in rinsed black-eyed peas and remaining vegetables, bacon and seasonings

3. Next, pour the chicken stock over the ingredients and lightly stir to combine

4. Place lid on top and cook on Low for 6-8 hours or Med for 4-6 hours until tender.

5. This pairs perfectly with my Sweet Country Cornbread