Low fat southern style black eye peas with ham, made in your crock pot! It's really a bean rather than a pea, and an excellent source of calcium, folate, vitamin A and fiber. A perfect recipe for that leftover ham bone, but a ham steak would work great too. These have a mildly spicy flavor, you can adjust the heat to your taste. I served this over brown rice but this would also be great to eat as a soup.
I get a lot of requests for crock pot recipes, so I decided to experiment with dry beans in my slow cooker. I was prepared to call it a loss if they didn't turn out good. Boy was I was pleasantly surprised! The beans cooked to perfection and this couldn't be easier. I'm excited to make some of my other dry bean recipes in the crock pot now that I know how good they came out. Crock pot recipes tend to need more seasoning, I found seasoning the beans the last hour of cooking allowed for maximum flavor.
Slow Cooked Black Eyed Peas with Ham
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 161.4 • Fat: 1.6 g • Protein: 9.3 g • Carb: 29.2 g • Fiber: 6.7 g
- 8 oz smoked lean ham steak, diced (or a ham bone would be perfect)
- 1 pound dried black-eyed peas, rinsed and soaked overnight
- 2 bay leaves
- 1 tsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 1 jalapeno chile, seeded and minced
- 1 tomato, diced
- 1/2 tsp chili powder (I used chipotle)
- 1-1/2 teaspoons cumin
- salt to taste
- 1 tsp ground black pepper
After 6 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes. Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper. Cover and cook on high 1 to 1 1/2 more hours. Discard bay leaves and serve.