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Crock-O-Peas

2 c Dry black eyed peas
1 lg Onion, chopped roughly
1 ea Ham hock (optional)
Water to 3/4 of slow cooker
Salt to taste
Black pepper to taste


Put the beans in the slow cooker, and add the rest of the dry ingredients.

Cook on low for 12 hours. Serve as a side dish, or as a min dish over rice. Keeps well in a slow cooker for up to 2 days.

For gravy, take 1/2 cup of the liquid, and 1/2 cup of the beans, and smooth in a blender. Add more beans if not thick enough for your desires, Use on rice, potatoes, and meats.

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