A variety of tasty black eye peas and collard green with leftover ham bone from the holidays. This combination is not just a great way to use up a left over ham; it is an affordable approach to plan your meals and stretch your budget. My husband and I used to buy a ham, cook it, and slice it up for sandwiches during the work week. Then when Saturday morning rolled around, I would throw the bone in the cooker with our favorite beans, and would have a hot bowl of soup at the ready. These days, I find my meal planning includes similar dollar saving techniques we used when it was just the two of us. Now that we have more mouths to feed, which includes growing teenage boys, that try to eat everything in the house; we have revived our old penny pinching meals to feed those hungry bellies delicious and tasty comforting food.
Once you have had your fill of ham slices and are looking for something to do with the bone; check out the video and follow the instructions to bring a bowl of this eatfoodlicious hearty meal at a table near you. Feel free to substitute the rice with your favorite bread or cracker. In my home we love it with crackers, rice, bread or delicious southern style skillet cornbread (see menu if interested). Please fell free to subscribe or follow for more recipes daily. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Thanks for visiting and see you again soon.
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Rinse and drain dried beans. Discard any debris. Place dried beans in the slow cooker. Add chopped onion, minced garlic, salt, garlic powder, onion powder, black pepper, cayenne pepper and mix everything together.
Add bone-in ham, bay leaves, chicken broth and water to the cooker. Place the lid on.
Cook on high for 7 hours. Shred the big chunks of ham in the cooker and discard the bone.
Add chopped collard greens and mix everything together. Place lid back on. Cook on high for 1 hour or until the beans are tender.
Season with salt & pepper if needed.
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Slow Cooker Black Eye Peas & Collard Green with Ham Bone
Equipment
Ingredients
- 1 ham bone with meat
- 1 lb dried black eye peas
- 4 cups unsalted or low sodium chicken broth/stock substitute for vegetable broth
- 4 cups water
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cayenne pepper
- 1 onion chopped
- 6 garlic cloves minced
- 2 bay leaves
- 4 – 5 cups chopped collard greens
Instructions
- Rinse and drain dried beans. Discard any debris. Place dried beans in the slow cooker.
- Add chopped onion, minced garlic, salt, garlic powder, onion powder, black pepper, cayenne pepper and mix everything together. Add bone-in ham, bay leaves, chicken broth and water to the cooker. Place the lid on.
- Cook on high for 7 hours.
- Shred the big chunks of ham in the cooker and discard the bone.
- Add chopped collard greens and mix everything together. Place lid back on. Cook on high for 1 hour or until the beans are tender. Season with salt & pepper if needed.
Serve & enjoy!
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