Crock Pot Black Eyed Pea Stew Recipe

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Crock Pot Black Eyed Pea Stew

Name: Pam Draeger
Base: Vandenberg AFB
Recipe: 1 large Ham hock 2 tablespoons Vegetable oil 1 pound Smoked sausage sliced 1 large Yellow onion; chopped 1 large Green bell pepper; chopped 1 Jalapeno pepper; finely chopped (or 2) (optional) 2 tablespoons Garlic; minced 1 teaspoon Salt 1/2 teaspoon Black pepper 1/4 teaspoon Cayenne 2 Bay Leaves 1 pound Dried black-eyed peas 2 quarts Ham stock; chicken stock, or water (I normally use chicken stock) Put everything in the crock pot, cook 8 hours on high. Remove bay leaves and any hock bones before serving. You can serve this over rice, but we prefer it just as is, with garlic bread or cornbread on the side. The stew thickens IF you have any leftovers for the next day!