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.
332 calories, 1 grams fat, 65 grams carbohydrates, 18 grams proteinper serving. This recipe is low in sodium. This recipe is low in fat.