Description

This slow cooker black-eyed peas recipe combines tender peas with smoked meat and aromatic vegetables, resulting in a rich and savory dish that’s both satisfying and easy to prepare.

Ingredients

Units Scale

1 pound dried black-eyed peas, sorted and rinsed
6 cups low-sodium chicken broth
1 cup diced ham or 1 smoked ham hock
1 cup diced onion (about half a yellow onion)
1 cup diced bell pepper (red or green)
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
2 bay leaves
Salt, to taste (add at the end of cooking)
6 slices cooked bacon, crumbled (optional, for added flavor)

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Instructions

Prepare the Black-Eyed Peas:
- Rinse the dried black-eyed peas under cold water and drain.
Assemble in Slow Cooker:
- In a 6-quart slow cooker, combine the black-eyed peas, chicken broth, diced ham or ham hock, diced onion, bell pepper, minced garlic, dried oregano, black pepper, cayenne pepper (if using), and bay leaves.
- Stir to mix the ingredients evenly.
Cook:
- Cover the slow cooker with the lid.
- Cook on High for 5 to 6 hours, or on Low for 8 to 10 hours, until the black-eyed peas are tender.
Add Bacon (Optional):
- If using, add the crumbled cooked bacon during the last 30 minutes of cooking to enhance the smoky flavor.
Season and Serve:
- Once the peas are tender, taste and add salt as needed.
- Remove and discard the bay leaves and ham hock (if used).
- Serve hot, garnished with chopped fresh parsley if desired.

Notes

Vegetarian Option: Replace the ham with 1 teaspoon smoked paprika and use vegetable broth.
Spice Level: Adjust cayenne pepper to taste for a spicier dish.
Smoked Meat Alternatives: Smoked turkey wings or necks can be substituted for ham for a different flavor profile.