RECIPE SUBMITTED BY Lynda Fox
I keeping with tradition I would like to share my Spicy Black-Eyed Peas recipe. The original recipe was in a small recipe idea booklet in a Hormel Christmas ham I recieved from work in the early 1980s. Down thru the years I have changed slightly.
3 cans black-eyed peas (with liquid)
1 can Rotel
1 chopped onion
(I also add chopped celery & green pepper)
You can add anything you want like fresh green beans, carrots, potatoes,
what ever you feel like chopping.
Put it all in a crock pot on high for 4 hours. Makes enough liquid to eat like soup with cornbread, or use as a side dish.
The original recipe called for adding a package of Hormel smoked bacon, cooked & crumbled before serving (if you add it to cook with everything else you will end up with a crock pot full of grease).
I prefer adding chopped up ham in with everything else.
It has become a family tradition all thru the year.
3 cans black-eyed peas (with liquid)
1 can Rotel
1 chopped onion
(I also add chopped celery & green pepper)
You can add anything you want like fresh green beans, carrots, potatoes,
what ever you feel like chopping.
Put it all in a crock pot on high for 4 hours. Makes enough liquid to eat like soup with cornbread, or use as a side dish.
The original recipe called for adding a package of Hormel smoked bacon, cooked & crumbled before serving (if you add it to cook with everything else you will end up with a crock pot full of grease).
I prefer adding chopped up ham in with everything else.
It has become a family tradition all thru the year.
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