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Instructions. Open the black-eyed peas and rinse. Look for any rocks or bad beans and remove them. Add all of the ingredients, except the salt, into the slow cooker. Cook on LOW for 5-6 hours or HIGH for 3 hours. Remove the ham bone and pull apart any meat from the bone.

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24-Pack (24 x 15.5 oz. can) $1.90 per item - SAVE $4.51! These beans are easy to spot: they're white with a little black dot, or "black eye.". They have a delicious aroma and a creamy texture. In the southern states of the US, they are used to make the traditional Hoppin' John recipe. They are also a favorite in Latin American and.

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Step 2. Add ingredients to slow-cooker: Place all ingredients except olive oil in a slow-cooker. Step 3. Cook black-eyed peas: Cover and cook on LOW until tender, about 8 hours. Remove herb sprigs, bay leaf, and bacon. Drizzle with olive oil before serving if desired.

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Pour 5 cups of water over the black eye peas. Give the slow cooker one good mix. 5 cups Water. Set the slow cooker on high for 4 hours (or low for 8 hours). Once the black eye peas are done cooking, mix in the fresh parsley, discard bacon if you choose to, and serve immediately. ¼ cup Fresh Parsley.

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Freezer: Black-eyed peas freeze well in airtight containers or zip-top bags for up to 6 months. Reheating: You can reheat black-eyed peas on the stovetop or microwave until heated through. How to use black-eyed peas. Black-eyed peas are incredibly versatile and can be incorporated into virtually any dish! Try adding them to some of these recipes:

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How to cook black eyed peas (basic method) Place 1 pound dried black eyed peas in a large pot with broth, water, and salt. To use in salads: Cook 40 to 50 minutes until just tender, then drain. To serve as a creamy side dish: Cook 55 to 60 minutes until very tender and starting to break down.

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Cook the beans: Add beans to an electric pressure cooker (such as the Instant Pot) and add 8 cups of water per pound of beans. Add any seasonings and/or aromatics. Close the lid and set the the pressure valve to the sealing position. Cook on high pressure for 20 to 25 minutes.

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Heat a tablespoon of oil in an Instant Pot set to Sauté mode until the oil is shimmering. Sauté a diced onion, minced garlic clove, and ½ teaspoon of salt until the onion softens. Add a pound of dry black eyed peas, sorted and rinsed, to the pot, with 1 teaspoon of salt, a smoked ham hock, and 6 cups of water. Lock the lid on the pot.

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Rinse and pick over black eyed peas then place into a pot or large bowl and cover with 3 inches (head space) of cold water. Let soak for 4 hours. Drain well. In a 6 quart Dutch oven or similar heavy bottomed pot cook bacon over medium-high heat until crisp. Remove from pot to a paper towel lined platter, then chop.

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Place peas in a large pot and cover with about 2 inches of cool water. Set aside to soak. Let soak about 6 hours or preferably overnight. See package for other options. Next morning, pour peas into a colander and drain. Rinse under cool running water till clean. In a large pot, place about 8 to 10 cups of water.

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Pick out and discard any discolored peas along with any small stones. Add all the ingredients to a large pot. Over medium heat, bring to a simmer (do not let get to a hard boil). Turn the heat to low or medium-low to maintain a slow simmer. Partially cover and cook until the peas are tender, about 2 hours.

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Step 2: Soak the Peas. Place the peas in a large pot and cover with about 4 inches of water. Soak the peas overnight. Alternatively, "quick-soak" the peas by boiling them for 2 minutes.

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Rinse and sort peas. ( Optional: Soak beans using your preferred method.) Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil. Add blackeye peas, stir well and return to.

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In a large pot over medium heat, add eight cups of fresh water along with one pound (or two cups) of soaked black-eyed peas. Bring the mixture to a rolling boil before reducing the heat and letting it simmer uncovered for about 45 minutes to an hour until tender but still firm. 2.

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Soak the peas overnight, then drain the water and rinse. Drain and rinse the peas. 1 pound dried black-eyed peas. Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. 2 Tablespoons olive oil, 6 ounces pork shoulder.

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Cover and let soak at least 6 hours or up to 12. Step 2 Drain beans and rinse under cold water. Transfer to a large pot. Add stock and bring to a boil. Reduce heat to medium-low, cover, and simmer.