Betty’s Favorite Crock Pot Meals – One of Five

written by Betty Lynch |

Happy New Year ! Baby it is cold outside, even in East Texas. We are getting some winter temperatures this year, which I dearly love. With the winter weather outside it reminds me to pull out my crock pot and create all kinds of warm comfort food. I honestly don’t know what I would do without my crock pot. I use it year round. I love one pot meals that all you have to do is add a salad and you are ready to eat. I work full time so I love the thought of getting home and dinner is almost ready. Using your crock pot will save you money. It really is cheaper to cook a meal at home than stop for take - out food.

This month I will share with you some of my favorite crock pot meals . I hope that you will enjoy them as much as my family enjoys them.

Southern Black-eyed Peas

1 pound dried black-eyed peas

2 small smoked ham hocks or meaty ham bone

2 medium onions, divided

3 large cloves garlic, finely minced

1 cup long-grain white rice

1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved

1 medium red bell pepper , finely chopped

1/2 green bell pepper , finely chopped

1/2 teaspoon celery salt

1 jalapeno, finely minced (use gloves taking the seeds out)

2 teaspoons Cajun or Creole seasoning

1/2 teaspoon dried thyme leaves

3/4 teaspoon ground cumin

1/2 teaspoon salt

4 green onions, sliced

In crock pot, combine the black-eyed peas, ham bone or ham hocks, 1 onion finely chopped, along with the garlic. Add 6 cups of water, cover, and cook on low 7 to 8 hours.

Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Add 2 1/2 cups of water to a pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

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