Really Easy Black-Eyed Peas
Courtesy of Connie Farmer
2 cups dry black-eyed peas
1 large onion, chopped roughly
1 ham hock (optional)
water to 3/4 of crockpot
Salt to taste
Black pepper to taste
Put the peas in the crockpot and add the rest of the dry ingredients.
Cook on low for 12 hours. Serve as a side dish or as a meal dish over rice. Keeps well in a crock pot for up to 2 days.
For gravy, take 1/2 cup of the liquid, and 1/2 cup of the beans, and smoothe in a blender. Add more beans if not thick enough for your desires, Use on rice, potatoes, and meats.
See other recipes submitted by Chet Day