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Slow-Cooker Black-Eyed Peas

Slow-Cooker Black-Eyed Peas recipe
photo by:kraft
Ham and bacon lend their smoky goodness to black-eyed peas in this simple and delicious slow-cooker dish.
time
prep:
15 min
total:
7 hr 5 min
servings
total:
12 servings
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posted:
4/4/2012
Loved this recipe! I eliminated the rice and served it in a bowl like stew. YUMMY! Also thought I bought mustard greens at the store, but when I got home discovered they were turnip greens & used them anyway. Absolutely wonderful!
posted:
1/2/2012
I left out the greens because I'm not a fan. These were SO delicious!
posted:
11/9/2011
I made this recipe for dinner tonight. Oh my gosh, it is so wonderful! Talk about real Southern comfort food!! I made jasmine rice and jalapeno cheese cornbread to go with it. I made a couple of changes to the recipe, though. I have never had much luck with the "quick" method of preparing dried beans, so I soaked the black-eyed peas overnight. I used 4 Tbsp of real bacon bits instead of cooking sliced bacon, and I just cooked the vegetables and bacon bits in a little bit of margarine. I used a quart box of chicken broth--easier than two cans--and cut down the water to compensate. Instead of the ham, I pulled the meat off some baby back ribs I had leftover from a dinner out the other night--ooh, that made them good! I'm sure the ham is just as yummy though. And I couldn't find mustard greens, so I used a 16 oz bag of collard greens instead. That was quite a bit, so I steamed them in the microwave to cook them down a bit before I stirred them into the stew. My husband pronounced it "deli
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