Peas & Collards Slow Cooked (Print Version)
# Ingredients:
→ Main Ingredients
01 -
A big ham bone with bits of meat still hanging on
02 -
1 pound dried black-eyed peas
03 -
3/4 cup uncooked wild rice
04 -
2 to 3 cups of collard greens, roughly chopped
→ Aromatics & Liquids
05 -
Half of a sweet onion, diced up
06 -
Three garlic cloves, finely chopped
07 -
8 cups chicken broth
08 -
One small can (8 ounces) of tomato sauce
09 -
1 tablespoon of apple cider vinegar
→ Seasonings
10 -
1 teaspoon of salt or Creole spice mix
11 -
2 teaspoons garlic powder
12 -
2 teaspoons onion powder
13 -
A dash of cayenne pepper (1/2 teaspoon)
14 -
1/2 teaspoon freshly ground black pepper
# Instructions:
01 -
Rinse black-eyed peas under cold running water in a strainer. Toss out any beans that look off or any stray debris.
02 -
Place the ham bone at the bottom of the cooker, then toss in the diced onion, chopped garlic, chicken broth, spices, vinegar, and tomato sauce. Mix it gently before adding in the black-eyed peas and collard greens.
03 -
Cover the slow cooker and set it to High. Let it cook for about 2 hours, then stir in the uncooked wild rice.
04 -
Switch to Low, pop the lid back on, and let everything simmer for another 4 hours.
05 -
Pull the ham bone out carefully. Take off any meat still clinging to it, shred it up, and toss it back into the cooker. Stir it in and keep cooking on Low for an extra 30 minutes to 1 hour. Skim any fat off the top before serving.
# Notes:
01 -
Great for celebrating New Year's Day
02 -
Pre-chopped greens can save time
03 -
Use a big enough slow cooker for this