Slow Cooker Boston Baked Black-Eyed Peas
ready in: over 5 hrs
recipe id: 50143
cook method: crock pot
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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