Time 7h25m Yield 6 Number Of Ingredients 10 Steps:
Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker. Add broth, black-eyed peas and ham hock to slow cooker. Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir. Skim off any excess fat from top of soup. Add parsley, and serve.
Time 16h15m Yield 12 Number Of Ingredients 8 Steps:
Place dried peas in large bowl; add enough cold water to cover. Let stand 8 to 24 hours. Spray 5-quart slow cooker with cooking spray. Drain peas; add to slow cooker. Stir in remaining ingredients. Cover; cook on Low heat setting 8 hours.
Time 5h20m Yield 12 servings. Number Of Ingredients 15 Steps:
Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.
Time 6h30m Yield 10 Number Of Ingredients 13 Steps:
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
Time 23h40m Yield 4 Number Of Ingredients 8 Steps:
Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight. Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight. Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar. Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches. Cook on Low for 14 hours. Season with salt.
Time 4h10m Yield 9 servings (2-1/4 quarts). Number Of Ingredients 10 Steps:
In a 5-qt. slow cooker, layer the first 9 ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.
