Sunday, December 29, 2013
Slow Cooker Sunday!
Hello PEOPLE! We have a Vitamix winner!!!! Check below to see if you won!
Now after giving away a Vitamix to 1 lucky winner, I decided I needed some savory beans in my life!
O.K. I love beans, but what I love even more is a way to utilize my Crock-Pot Slow Cooker, which by the way, next to my Vitamix is my new favorite kitchen gadget!
Yes she is...yes, I named her...I call her Crocky...yep...everyone needs a nickname, and my Slow Cooker is Ms. Crocky...lol!
I cooked my beans on high, but you can do low and slow if you have the patience to wait that long!
The aroma coming from these beans, it's really unexplainable...you must make them to understand the flavorliciousness (new word) that these black eyed peas brings into you life...I kid you not!
These beans are a perfect, ring in the New Year treat, and don't forget the smothered cabbage, rice and hot buttered corn bread!
Easy Slow Cooker Black Eyed Peas with Ham Hocks
Prep Time: Overnight
Cook Time: 5 hours high, 8-10 low
1 pound dried black eyed peas, soaked overnight
2 lbs ham hocks, smoked
3 cups chicken broth, low sodium
3 cups beef broth, low sodium
1 large white onion, chopped
1 bell pepper, chopped
2 stalks celery, diced
3 cloves garlic, chopped
2 bay leaves
3 tablespoon extra virgin olive oil
1 tablespoon Slap Ya Mama Seasonings
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
2 teaspoon smoked paprika
2 teaspoon dried thyme
Rinse beans, cover with water and soak overnight covered with a lid. Next day drain beans, pick out any beans that look disfigured and discard, rinse beans, drain again and set aside.
Rinse ham hocks under cold water and set aside.
In a large pot add olive oil and heat over medium high heat. Add celery, bell pepper and onion, and saute for about 5 minutes, add garlic cook 1 more minute.
Add all the seasonings and mix well. Pour in chicken and beef broth and bring to boil.
Transfer mixture to slow cooker. Add beans and ham hocks stir well. Cover, cook beans on high for 5 hours or low 8-10 hours.
During the last hour of cooking remove lid and mash some of the beans with the side of a large spoon. Allow beans to cook uncovered for the last hour.
Remove ham hocks, discard fat and bones, shred meat, add back to the beans and mix well.
Serve over hot rice with a side of hot buttered cornbread. Enjoy!
Note: Quick soaking method for beans. In a large pot place washed beans and cover with water. Bring pot to boil, cover pot, turn off heat and allow beans to soak 1 hour. Drain, rinse and prepare to cook.