6 Servings 300 min Cook
16 Oz Cowpeas (Blackeyes)
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1/2 Tsp Pepper
6 Cup Water
1 Tsp Salt
Rinse the black-eyed peas in a colander under cold running water.
Pick them over and remove any damaged or malformed peas.
Put the peas in the slow cooker along with the quartered and sliced onion and minced garlic.
Add the freshly ground black pepper and the water.
Cover the slow cooker and cook on low for about 5 to 6 hours (about 3 hours on high).
Taste and add salt or a seasoned salt blend, as desired.
Continue cooking for 15 to 20 minutes.
Serve warm.
