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Add 1/4 to 1/2 tsp. ground red pepper (cayenne) to slow cooker with the greens.
Serve the black-eyed peas with rice for a low-calorie, low-fat, main dish that's also low in sodium. Plus it is rich in vitamin A from the carrots.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is good any time of the year. I've made it several times since I first saw the recipe.
I made this with a few additions, i.e., minced garlic, salt/black pepper. The dish was cooked on low for 6 hours and the peas were still crunchy and so were the carrots. I have a high end slow cooker so it was not the cooker that this dish was made in. I tried cooking additional 2 hours on high and still not done so I put the stuff in a pot and next day cooked on low for 1 1/2 hours to complete the cooking. I soaked the peas, etc. like instructed. Won't make in cooker again but this can be made on the stovetop so since husband liked it and on vitamin K diet I will make again.
I made this recipe for New Years Day and I was very happy with the results. I made a few changes such as using a 1lb. ham steak chopped up. I also added a bay leaf, a little of my favorite seasoned salt, and served it over brown rice. But these were minor changes. The recipe as it's written is very flavorful and trustworthy. My guests loved it. I will probably make it an annual tradition.