Black-Eyed Peas

This recipe for black-eyed peas was one I grew up on... except for the occasion, I decided to modernize it a bit with a little spice. It's a one-pot meal that is quick, easy and all-around tasty.

Note: serve with your favorite hot sauce or taste test with my personal favorite, Marie Sharps Hot Sauce.

Ingredients

16 ounces black eyed peas (dry)
3 teaspoon extra virgin olive oil
1 whole onion
1 whole green pepper
2 Pieces chopped garlic cloves
1 teaspoon fennel seeds
3 pieces bacon (optional)
2 whole bay leaves
1 whole ham bone (optional)
1 pinch pepper

Directions 

Start with your 16 oz. of dried black-eyed peas. Soak the peas overnight (or 10-12 hours).

Drain the peas and place into a carefree crock-pot.

Saute the onion, green pepper, cloves, chopped garlic and bacon (optional) with the olive oil in a saucepan over medium heat (or until bacon is crispy).

Toss the items into the crock-pot along with the bay leaves, fennel, pepper and ham bone (optional, good use for leftover bones from Christmas).

Cook the mixture in the crock-pot set on high for 3.5 hours or low for 6 hours.

How to Serve

Room Temperature

Prep Time

12 to 15 hours