Sunday, December 30, 2007

File Under: NOT Cheese Dip

My friend Suzy and I were just discussing the other day how bizarre it is to discover how many things you can use a crockpot for other than heating up blocks of Velveeta. I imagine it's a much bigger shock for Suzy since she can actually cook with skillets and real heating implements. For me: anything that involves tossing in ingredients and then leaving for 8 hours sounds just about right.

Anyway, I'm going to try this one tomorrow. Wish me luck.

· 1 pound dried black-eyed peas
· 1 large onion
· 1 large ham hock
· 2 to 4 slices cooked bacon (can use heat 'n eat kind)
· 1 large onion
· 1/8 teaspoon cayenne pepper, or to taste
· 1/2 teaspoon garlic powder, or use 1 fresh clove garlic, minced
· 1/2 teaspoon salt
In a large saucepan, cover peas with water to 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/Crock Pot.

Pour in 3 cups water. Cover and cook on HIGH until peas are tender and ready to go in. When peas are tender, transfer to the slow cooker/Crock Pot. Reduce heat to LOW; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread. Black-eyed pea recipe serves 6 to 8.


Steph said...

Add some rice to that and you've got Hoppin' John, which is what I will be making on Jan 1 for good luck.

Happy New Year!

aaronl said...

How was it?

Stinkydog said...

um, if you can believe this, our grocery store was OUT of ham hocks. How does that happen?