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Slow Cooker Boston Baked Black-Eyed Peas

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Rating: 5/5
1 review

ready in: over 5 hrs
serves/makes:   6

recipe id: 50143
cook method: crock pot

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1 pound black-eyed peas
1/2 cup molasses
1 tablespoon mustard
1 tablespoon thyme
1 tablespoon sage
2 1/2 cups water


Examine and sort the peas. Add 6-8 cups cold water and let stand overnight (or for 6-8 hours). Discard water and rinse the peas.

Place the soaked peas in a crock pot. Mix the Molasses, Mustard and spices with about 1/4 cup warm water and add to the peas. Add enough water to cover and cook on Low setting for 12-15 hours or High for 6-8 hours.

Add water during cooking to keep the beans covered, but during the last hour or two, let the mixture thicken. Serve hot or cold -- it keeps in the refrigerator for up to one week.

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332 calories, 1 grams fat, 65 grams carbohydrates, 18 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
This is a family favorite, everyone loves the molasses in it.

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