I think I’m on a ham kick, getting ready for Easter. I made a whole bone-in ham a few days ago and have been trying to use up the leftovers. I made a ham, white bean and kale soup using leftover ham and now on to another ham recipe which happens to be in the slow cooker too. I love it when meals are easy.
Don’t throw away that ham bone after you are done carving, this recipe uses the bone! Not only do I like finding new ways to use leftovers, but I also like when I can use all parts of an ingredient rather than throwing it away.
A huge ham bone doesn’t look too appetizing, so I used the creative placement of text to hopefully not turn you off to this recipe before trying it :)
Before visiting Ghana I had never tried black eyed peas, but it was my go-to dish over there. It was either that or dried fish or goat meat and my pallet isn’t that adventurous yet.
Here in the midwest we are more meat and potato type of people, but I know black eyed peas are served often down south. I loved how in Ghana they put fried onions on top. The crunch is needed in the soft, slow cooked beans.
So this Easter, don’t throw away that ham bone!
Slow Cooker Ham and Beans
1 ham bone
1 lb. of dried black eyed peas
1 small onion, sliced
6 cups of water
2 Tbls or a few cubes of chicken bouillon
1/2 tsp pepper
fried onions to top
Throw everything in the slow cooker and cook low for 8 hours. Take out the ham bone and be sure to scrape off all of that good meat! Top the beans with fried onions and put a little parsley for color.