Courtesy of our free Healthy Crockpot Recipes Newsletter
- 2 cups dry black-eyed peas
- 1 large onion, chopped roughly
- 1 ham hock (optional)
- Water to 3/4 of crockpot
- Salt to taste
- Black pepper to taste
Put the peas in the crockpot and add the rest of the dry ingredients.
Cook on low for 12 hours.
Serve as a side dish or as a meal dish over rice.
Keeps well in a refrigerated crock for up to two days.
For gravy, take 1/2 cup of the liquid and 1/2 cup of the beans and smooth together in a blender.Add more beans to the gravy if not thick enough for your taste and then serve on rice, potatoes, and meats.
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