Tillie Doyle
Slow cooker black-eyed peas are a Southern delicacy that is easy to make and packed with flavour and nutrition. This recipe is perfect for those who want a comforting crockpot meal that celebrates Southern cuisine. The best part? No pre-soaking is required! The black-eyed peas are cooked low and slow with smoky bacon, meaty ham bone, and savoury onion, resulting in a tender and rich dish. This recipe is perfect for New Year's Day, as black-eyed peas are considered a lucky food in the South, symbolizing prosperity and good luck.
| Characteristics | Values |
|---|---|
| Soaking | Not required, but can be soaked for 8 hours or overnight |
| Cooking Time | 7-8 hours on high, 4-5 hours on low, or 12 minutes if using canned peas |
| Ingredients | Black-eyed peas, broth, water, onion, garlic, salt, cumin, pepper, bay leaf, hot sauce, smoked sausage, bacon, ham, bouillon cubes, smoked turkey, beef broth, chicken broth, vegetable broth, jalapeno, cornbread, collard greens, rice, okra, smoked paprika, liquid smoke, diced tomatoes, andouille sausage, Cajun seasoning, cayenne pepper, red pepper flakes, kielbasa |
| Nutrition | 356kcal, 47g Carbohydrates, 26g Protein, 8g Fat, 3g Saturated Fat, 1g Polyunsaturated Fat, 3g Monounsaturated Fat, 31mg Cholesterol, 801mg Sodium, 966mg Potassium, 8g Fiber, 6g Sugar, 38IU Vitamin A, 2mg Vitamin C, 103mg Calcium, 7mg Iron |
| Taste | Smoky, savory, spicy, tangy, juicy, rich, tender, creamy |
| Ease | Easy, no-fuss, hands-off cooking, simple, effortless, approachable |
| Serving | Pairs well with cornbread, collard greens, rice, okra, andouille sausage, and smoked sausage |
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What You'll Learn
No need to pre-soak
Southern black-eyed peas are a delicious, hearty and healthy dish that can be made in a crock pot without pre-soaking the peas. This method is simple, effortless, and perfect for when you don't have time to tend to a pot of simmering peas. Here's how to make them:
First, rinse the dried black-eyed peas and sort through them, discarding any discolored peas or debris. You can also use canned peas, but make sure to buy enough as the amount of peas in a can is less than the amount of dried peas. If using canned peas, be sure to drain and rinse them before adding them to the crock pot.
Next, add the peas directly to your crock pot. You can also add diced onion, minced garlic, a ham bone or diced ham, bacon (pre-cooked or microwaved), salt, black pepper, and red pepper flakes. For extra flavor, you can also add thick-cut bacon, sausage, or a ham hock. If you use a ham hock, you can remove it once the peas are cooked, shred the meat, and add it back into the crock pot.
Then, pour in chicken broth, water, or vegetable broth. You can also add beef broth if you don't have chicken broth. If you want a smoky flavor, add smoked paprika and liquid smoke. Give everything a good stir to combine.
Cover the crock pot with the lid and cook on high for 7-8 hours. Do not remove the lid while cooking, as this will affect the cooking process. If the peas soak up too much broth, you can add a little extra as needed.
Once the peas are tender but not mushy, they are ready to be served! For a creamier texture, you can mash a small portion of the peas and stir them back into the pot.
This crock pot recipe is a great way to enjoy Southern black-eyed peas without the need for pre-soaking the peas. It's a simple and flavorful dish that can be enjoyed as a side or main course.
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Ham hock for flavour
Ham hocks, also known as ham shanks or pork hocks/shanks, are smoked leg portions from a pig—bones with a bit of surrounding meat and fat. They are great for flavouring beans and soups. The ham is removed from the bone and added back into the dish. If you don't have a hock, you can use cooked ham or smoked ham—just add it in with the rest of the ingredients at the beginning.
If you want to use a ham hock in your crock pot black-eyed peas, you'll first need to boil it in a stockpot with water until the meat is falling off the bone, which should take about 90 minutes. Then, remove the ham hock and set the stock aside. You can then add the cooked ham hock to your crock pot with the rest of your ingredients.
If you're short on time, you can skip the boiling step and simply add the ham hock directly to the crock pot with the rest of your ingredients. Just remember to remove the ham hock from the crock pot when your dish is ready, separate the meat from the bone, and then add the meat back into your dish.
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Spicy Creole variation
Spicy Creole Black-Eyed Peas in a Crock Pot
Ingredients
- Black-eyed peas
- Water
- Ham hock
- Tony Chachere's Original Creole Seasoning
- Salt
- Olive oil
- Onion
- Garlic
- Canned tomatoes
- Tomato juice
- Chicken broth
- Smoked pork
- Diced tomatoes with green chillies
- Tony Chachere's Bloody Mary Mix
- Sausage (optional)
- Bacon (optional)
- Oregano
- Thyme
Method
- Sort and rinse the peas, removing any discolored peas.
- Add the peas, water, bullion cubes, salt, onion, garlic, and ham hock to the crock of a 4 to 6-quart slow cooker.
- If desired, saute some chopped bacon and sausage in a pan before adding them to the crock pot.
- Heat olive oil in a pan over medium heat and add the onion. Cook for about 5 minutes, stirring frequently, until the onion is translucent.
- Add the garlic and cook for another minute until fragrant.
- Add the canned tomatoes, tomato juice, and chicken broth to the pan.
- Pour the mixture into the crock pot and stir to combine.
- Cook on low for about 8 hours or on high for 5 to 6 hours, or until the peas are tender.
- If desired, remove the ham hock, shred the meat, and return it to the pot.
- Add additional Tony Chachere's Original Creole Seasoning and Bloody Mary Mix to taste.
- Let the dish rest for about 10 minutes before serving.
Tips
- Soaking the peas before cooking is not necessary, but it will reduce the cooking time and make the peas cook more evenly.
- If you want to reduce the liquid in the crock pot, you can soak the peas before cooking.
- For a vegan version, omit the meat and replace the rendered fat with olive oil. Use vegetable broth instead of chicken broth.
- For a spicier dish, add some cayenne pepper or hot sauce.
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Vegetarian option
To make Southern black-eyed peas in a crock pot, you do not need to soak the peas beforehand. However, if you wish to do so, you can soak them for eight hours or overnight and use only five cups of broth in the recipe.
For a vegetarian option, omit the meat and use vegetable broth instead of chicken broth. You can also add smoked paprika to boost the flavor. Here is a list of ingredients you can use:
- 1 pound of dried black-eyed peas
- 7 cups of vegetable broth
- 14 ounces of diced tomatoes
- 1 onion
- 1 rib of celery
- 1 jalapeño pepper
- 4 cloves of garlic
- 1 bay leaf
- 2 sprigs of fresh thyme
- 2 teaspoons of Cajun seasoning
- ½ teaspoon of ground black pepper
- Salt to taste
Add all the ingredients, except the salt, to a large crockpot and stir to combine. Cover and cook on high for 5-6 hours. After cooking, remove the bay leaf, add salt to taste, and serve.
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Sides and pairings
Black-eyed peas are a versatile side dish, but they are especially good when served with classic Southern soul food. Here are some suggestions for sides and pairings:
First, the traditional way to serve black-eyed peas is with collard greens or mustard greens. Eating black-eyed peas with greens is said to bring financial prosperity in the new year. You could also serve them with other green vegetables, like roasted garlic Parmesan green beans or garlic spring greens.
Black-eyed peas also go well with cornbread. Try making jalapeno cheddar cornbread muffins to accompany the spicy kick of Southern black-eyed peas.
Fried okra is another classic Southern side that pairs well with black-eyed peas. For a heartier meal, serve black-eyed peas with smoky grilled sausages or country-style ribs. If you want to avoid pork, you can use smoked turkey instead.
For a lighter option, serve black-eyed peas with a fresh, flavorful salad like spinach raspberry salad with balsamic reduction or avocado, tomato, and arugula salad with cilantro vinaigrette.
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