Slow Cooker Southern Black Eyed Peas and Rice
When I was shelling the black eyed peas for this recipe the other day, I remember learning how to shell peas with my Grandmother, Mother and Aunts. We would all sit in a circle on the porch with a "mess of peas" on a clean tea-towel with a bowl for the peas and the hulls went into another bag. The peas would be washed and used in a canning process for use during the winter months and the hulls would be composted to be turned into fertilizer, not a thing was wasted. The extra peas for the day would be prepared for "dinner" (mid-day meal) or"supper" evening meal. One of the benefits of the pea shelling circle was the fellowship that everyone enjoyed while shelling the peas. I remember the stories that would be told and the laughter and sometimes even tears. I treasure those memories and reflect sometimes that families might just be better in some ways if we could all just sit for a bit and shell peas together.
Sitting On The Porch Shelling Peas
First Step To This Recipe
Place The Black Eyed Peas Into The Slow Cooker
Brown The Kielbasa and Saute The Vegetables
Add The Kielbasa and Vegetable
Mix To The Black Eyed Peas
Stir In The Season and Mix Well
Place The Lid and Cook
Remove The Lid and Keep Warm
Until Time To Serve
Slow Cooker Southern Black Eyed Peas and Rice
Miz Helen's Kitchen
Ingredients
8 cups fresh or frozen black eyed peas
6 slices bacon, chopped and browned
1-1/2 pound Kielbasa Sausage, sliced
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 teaspoons seasoned salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1 tablespoon sugar
4 cups water
Directions
Place the fresh or frozen peas into a preheated slow cooker.
Brown the bacon in a large skillet.
Remove the bacon to a paper towel and set aside.
Brown the sliced Kielbasa Sausage in the bacon grease.
Add the bell pepper, onion, and garlic, then cook until the onion is clear. Add 1 cup water to the skillet to pick up all the good particles from the bottom of the skillet.
Pour the sausage and vegetable mix into the slow cooker with the black eyed peas.
Stir in the seasons and add the remaining water to the slow cooker.
Place the lid on the cooker and cook on high for 4 hours or low for 6 hours.
Keep warm until ready to serve.
Serve with white rice.
Enjoy!
Pin For Later
This Is When A Dish Is So Good
There Are No Words!
My Grandpa Would Say
"That Is Mighty Good Ma"!
Enjoy!!
When you are able to stop by the cottage for a visit it gives us a moment in time to "shell peas and enjoy a special fellowship". I always look forward to your visits and sure hope you will enjoy this recipe for Slow Cooker Southern Black Eyed Peas and Rice. Hope you have a wonderful week and come back to see us soon!
Peace and Joy
Miz Helen
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I love your pea shelling story - making a boring chore pleasant!! Thanks for sharing this delicious recipe at the What's for Dinner party! Have a fantastic weekend and hope to see you at the new party on Sunday!
ReplyDeleteI so enjoyed reading your memories of the pea shelling circle, Miz Helen. I remember shelling green peas with my late Mom, and I always thought it was such fun. This sounds like such a delicious, heart-warming dish, and I love the emotion and memories attached to it. It's what Hearth and Soul is all about. I'll be featuring this post at the party tomorrow. Thank you so much for sharing it - it warmed my heart!
ReplyDeleteWonderful!! So perfect for the New Year! Thanks for posting at Fiesta Friday and Happy New Years!
ReplyDeleteMollie
Great story and "must try" recipe!
ReplyDeleteIf fresh or frozen blacked eyed peas are not available, is it possible to use dried??
ReplyDeleteYes you would be able to use dried peas, you just have to follow the directions on the black eyed peas bag, then add the other ingredients of the recipe, but follow the directions for the peas. Thanks so much for stopping by and sure hope it turns out ok for you. Happy Cooking!
DeleteMiz Helen