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Black Eyed Peas, Mexican Style |
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Serves: 6
1 pound blackeyed peas, dried
6 cups water
1/4 pound salt pork, cut into thick slices
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
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Black Eyed Peas, Mexican Style is from the Cook'n Fix & Forget collection. Click here to get this CD or download the recipes right now!
In crockpot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.
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