Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, black eyes peas and ham shanks. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Black eyes peas and ham shanks is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Black eyes peas and ham shanks is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have black eyes peas and ham shanks using 14 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Black eyes peas and ham shanks:
- Make ready 1 bag black eye peas
- Make ready 1 Ham shank
- Make ready 1 chopped onion
- Get 4 clove garlic cloves (mince)
- Get 1/2 cup red bell pepper (dice)
- Prepare 1/2 cup green bell pepper (dice)
- Prepare 2 celery sticks (dice)
- Prepare 1 tsp Lawry's seasoing
- Take 1 tsp ground black pepper
- Make ready 1 tsp garlic powder
- Make ready 1 tsp onion powder
- Make ready 1/2 tsp thyme ground
- Take 1/2 tsp oregano ground
- Prepare 3 dash Liquid Smoke
Ham hocks can take a long time to break down and become tender so I start by allowing it to cook for a while first and then add the black eyed peas. If you're using a leftover ham bone in place of the hocks, you don't need to pre-cook it. Rinse and sort black-eyed peas; soak according to package directions. Drain and rinse peas, discarding liquid.
Steps to make Black eyes peas and ham shanks:
- Start boiling ham shank. It takes 1 to 2 hours for it to get nice and tender I use the both from the ham shank add black eye peas if you need to add water to the pot you can, boil black eye peas on meduim saute onions, garlic, celery, bell pepper , till transulcent, add to black eye peas add seasoing , peas take 1 hour till done
Sprinkle with green onions if desired. Easy Slow Cooker Black Eyed Peas with Ham Hocks. Just about everywhere you go, you find the same gritty, muddy textured peas sitting in a thick, pasty gravy that ends up looking grey and unappealing. However, I love black-eyed peas – I just don't love everybody's. Not too many people make this dish the proper way, and the end result is usually a mushy, mealy, disrespectful version of.
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