Please start a new tradition with this slow cooker black-eyed pea recipe and bring yourself good luck by making them on New Year’s Day! These Southern-style black-eyed peas are slow-cooked with ham, bacon, and onion, making a perfect meal.
This recipe makes a Southern delicacy easy! A hearty bowl of smoky, comforting black-eyed peas is great for your health and your soul, especially when you don’t have to watch a pot on the stove.
You can spoon them over rice, add them to soups, or enjoy them as they are. The possibilities are endless. You can make these peas a day or two ahead of time and reheat them on the stovetop. Or, freeze a cooked batch for up to three months. Just thaw them overnight in the fridge before you plan on serving them.
Serve black-eyed peas piping hot as a side dish with your favorite meal. If you have leftovers, store them in an airtight container in the fridge for 3-5 days. To reheat, warm them on the stovetop over medium heat, or microwave individual servings. Enjoy this easy and delicious dish anytime!
Crock Pot Black Eyed Peas Recipe
Equipment
- Slow Cooker (Crock Pot)
- Skillet
- Cutting Board
- Knife
Ingredients
- 1 pound 453g Dried black-eyed peas, sorted and rinsed
- 1 cup 160g diced Smoked sausage
- 4-5 slices Bacon chopped
- 1 Large onion diced
- 1 stalk Celery diced
- 2-3 tsp minced Garlic
- 2 tsp minced fresh Thyme
- 1 Bay leaf
- 7 cups Chicken broth
- 1-2 tsp Creole seasoning
- 1 tsp Paprika optional
- 1 tbsp Bouillon powder
- Salt and pepper to taste
Instructions
- Start by cooking the bacon in a skillet until it’s crispy. Remove the bacon and set it aside for later.
- In the same skillet with the bacon drippings, sauté the diced onion, celery, garlic, and fresh thyme for about 3 minutes until they’re softened and fragrant. Take the skillet off the heat.
- Transfer the dried black-eyed peas into a slow cooker. Add the bay leaf, paprika (if using), Creole seasoning, bouillon powder, pepper, and the sautéed veggies from the skillet.
- Pour in the chicken broth and give everything a good stir to combine.
- Cover the slow cooker with the lid and set it to cook on high for 7 hours. Resist the urge to lift the lid during cooking—it helps the peas cook evenly and absorb all the flavors.
- After 7 hours, check that the black-eyed peas are tender. Taste and season with salt and more pepper if needed.
- Serve your delicious Southern black-eyed peas hot, garnished with the crispy bacon you set aside earlier.
Notes
- Using Pre-Soaked Beans: If you prefer, soak your beans for 8 hours or overnight. Use only 5 cups of chicken broth and cook on high for 5 hours instead of 7.
- For Creamier Beans: Remove a cup of the cooked peas, mash them up, and stir them back into the slow cooker.
- Salting the Beans: There’s debate on whether to salt beans before or after cooking. Some believe that salting first makes the beans more tender.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 246 kcal |
| Carbohydrates | 18g |
| Protein | 13g |
| Fat | 12g |
| Cholesterol | 30mg |
| Sodium | 555mg |
| Fiber | 4g |
| Calcium | 36mg |
Can I Use Canned Black-Eyed Peas Instead of Dried Ones?
Yes, you can use canned black-eyed peas. Add them to the slow cooker after the sautéed veggies and seasonings, and reduce the chicken broth to 3-4 cups. Cook on low for 1-2 hours, just until heated through.
How Do I Store and Reheat Leftover Black-Eyed Peas?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave a portion for 2-3 minutes or heat on the stovetop over medium heat until warmed through. Add a little chicken broth or water if needed.