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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 420 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain. | 2. Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour. | 3. Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black eyed pea	1	cup	sorted rinsed	403.4676	0.0	89.7602	2.2667
vegetable bouillon	1	cube		15.767999999999999	2.3357	0.6012	0.5
water	1/4	cup		0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
ham hock	1		smoked	403.4676	0.0	89.7602	2.2667
collard green	2	bunches	chopped	403.4676	0.0	89.7602	2.2667
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
red pepper flake	1	tablespoon		403.4676	0.0	89.7602	2.2667
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
water	5	cups		0.0	0.0	0.0	0.0
grain white rice	1	cup		403.4676	0.0	89.7602	2.2667
salt black pepper	to taste		ground	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.