By Perre Coleman Magness, The Runaway Spoon
Serves 6
1/4 cup (1/2 stick) butter
10 ounces frozen vegetable seasoning mix (onion, green peppers, celery)
1 piece of cured pork (about 5 ounces) – country ham shank, ham hock, smoked ham, salt pork
1 pound dried black-eyed peas
4 cups chicken broth
1 (15 ounce) can crushed tomatoes
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon celery salt
1/2 teaspoon black pepper
1 jalapeno pepper
4 cloves garlic, peeled
1. Cut the butter into pieces and place it in the slow cooker set to high until it begins to melt. Add the vegetables and pork, cover and cook for 30 minutes until the vegetables are soft and the butter is melted.
2. Add the peas, broth, 2 cups water and tomatoes and stir well. Stir in the paprikas, celery salt and pepper. Drop the whole pepper and the garlic cloves into the pot and cover.
3. Cook the peas on high for 5 hours or low for 8 hours until the peas are tender. Discard the pork and the jalapeno and serve. If using ham hock or smoked ham, you can shred the meat and stir it into the peas.
