I had a leftover ham bone from a spiral ham we had at harvest last weekend and decided to put it to good use in these black eyed peas. They were so yummy! I served them tonight for dinner with rice, cornbread muffins and a salad. The Blanc du Bois wine we had with it was the perfect treat!
- 1 ham bone or leftover ham
- 1 bag of dried black eyed peas
- 1 onion, diced
- 5 stalks celery, diced
- 1 bunch of green onions, chopped
- 1/2 cup chopped fresh parsley
- 1 large box of low sodium chicken broth
- Water
- Tony Chachere’s seasoning to taste
- Tabasco sauce to taste
- Soak the dried beans in water overnight and rinse them in the morning.
- Place all ingredients in the crock pot and add enough water to cover the beans.
- Cook on high for 12 hours or until the liquid around the beans is creamy and the black eyed peas are cooked.
- Serve over cooked rice.
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