Black Eyed Peas Mexican Stylecrockpot, soups-stews 1.00 lb dried black-eyed peas 6.00 cup water 0.25 lb salt pork; cut into 1 slices 1.00 centiliter garlic; minced 1.00 teaspoon salt 0.25 teaspoon pepper 0.25 teaspoon oregano In slow cooking pot, 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. |
