Note: Happy 2014!! I thought I would move this recipe to the front of my blog. I published this recipe a couple of years ago. This recipe turned out so good that I have been cooking it ever since. However, I have made a few changes to the recipe. I have been adding some sliced canned jalapenos to it. The amount you add is up to you and how much heat you can stand. And because I am lazy and don’t like to dirty an extra pan for the rice, I pour 1 cup of raw white rice into the crockpot about an hour before I intend to serve the dish. I also cook up a whole iron skillet of cornbread!! Yum-O
Oh me, Oh my—this is the most delicious batch of black eyed peas that I have ever made. I just made up this recipe as I went and it turned out wonderful! I was in a rush to get to work so I threw it all in the crockpot!!
1 pound dried black eyed peas
6 cups water
4 chicken bouillon cubes
1 ham bone
1 teaspoon minced garlic
5 leaves of collard greens chopped up
Soak the black eyed peas in water overnight. In the morning rinse and drain the peas. Put them in the crockpot and add 6 cups of water and the 4 chicken bouillon cubes. Stir. Put the ham bone in and garlic. Stir again and set the crockpot to cook on LOW for 8-10 hours. About 3 hours before serving, take out the ham bone and let the meat fall off the bone into the black eyed peas. Throw the bone away. Add the chopped collard greens and cook for 3 more hours. Serve with cornbread.
Note: I didn’t put any salt in this because the chicken bouillon and ham were salty enough. My family normally does not like collard greens but they ate it up in this recipe!