Black Eyed Peas-Mexican Style
Yield
servingsPrep
15 minCook
12 hrsReady
20 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black-eyed peas
dried |
|
| 6 | cups |
water
|
|
| ¼ | pound |
salt pork
cut into slices |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black-eyed peas
dried |
|
| 1.4 | l |
water
|
|
| 113.4 | g |
salt pork
cut into slices |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
oregano
|
|
Directions
In slow cooking pot, combine black-eyed peas with water.
Soak overnight.
Cook soaked beans in water on high for 2½ 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 to 10 hours.
Drain and serve.
