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Crock Pot Black Eyed Peas Recipe

Crock Pot Black Eyed Peas Recipe

This recipe is a Southern classic made simple! Enjoy a hearty bowl of smoky, comforting black-eyed peas that are not only good for your health but also warm your soul, especially when you don’t have to babysit a simmering pot of peas. It’s one of my favorite Southern sides that always has my family asking for seconds. This straightforward recipe delivers big on flavor—you can prep it in the morning and come home to perfectly cooked peas just in time for dinner.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Side Dish
Cuisine African
Servings 4
Calories 246 kcal

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.
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