Slow Cooker Boston Baked Black-Eyed Peas

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#50143

Slow-cooked Boston baked black-eyed peas come together with molasses and classic herbs. Perfect for those looking to try something hearty and unique.

serves/makes:

ready in:
over 5 hrs

1 review

ingredients

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

directions

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.

added by

jupiterlady63

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

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.

reviews & comments

okie REVIEW:
August 11, 2013

This is a family favorite, everyone loves the molasses in it.

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