Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Slow Cooker Pork Hocks And Black Eyed Peas
- add review
- #90628
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 1/2 cup dry black-eyed peas
4 small smoked pork hocks
4 cups reduced-sodium chicken broth
1 medium green bell peppers, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 teaspoon ground red pepper
2 cups sliced okra
OR
1 package (10 ounce size) frozen whole okra, thawed and cut into 1/2-inch slices (optional)
directions
Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse peas.
In a crock pot combine the black-eyed peas, pork hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Add okra, if desired. Cover; let stand for 10 minutes or until okra is tender. Remove pork hocks. When cool enough to handle, cut meat off bones; cut meat into bite-size pieces. Discard bones and bay leaves.
To serve, stir meat into black-eyed pea mixture.
added by
twbart72
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments