Happy New Year Slow Cooker Meal
Black eyed peas is a tradition here in the South. My parents were both from farther North, so quite often we had slow cooker ribs and sauerkraut. Therefore, I’ve had to learn how to make these Southern traditions, because my hubs appreciates them!
Ingredients
- 1 pound dried black-eyed peas, sorted and rinsed
- 2 pounds collard greens
- 12 ounces chicken sausage, diced
- 1 large onion, coarsely chopped
- 3 cloves garlic, chopped
- 4 cups low-sodium or unsalted chicken stock
- 3 tablespoons tomato paste
- 1 can rotel tomatoes
- 2 tablespoons cider vinegar
- 2 large dried bay leaves
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and black pepper to taste
Directions
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Fill the sink with cold water. Wash the collard greens in 3 to 4 changes of water, until there is absolutely no grit on the bottom of the sink. Cut thick stems out of the greens and chop the leaves or cut them crosswise into strips. If you can find them cleaned already, it’s worth the couple of extra bucks.
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Cook sausage until it is browned in a large skillet. Remove the sausage and set aside.
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Add olive oil and the chopped onion to the skillet and cook until soft.
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Combine the beans, sausage, onions, garlic, chicken stock, tomato paste, tomatoes, vinegar, bay leaves, and red pepper flakes in the slow cooker. The liquid should cover the top of the beans.
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Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 hours.
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Open the lid and add the greens. Return the lid and cook for one more hour.
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Taste and adjust seasonings with salt and freshly ground black pepper, as needed.
Melissa Kutcher
July 25, 2021 at 3:29 amDoing this. Just what I have been craving, might change to pinto beans if mom rather.