Slow Cooker Black Eyed Peas – This recipe is an easy southern dish. A hearty bowl of smoky, comforting black-eyed peas is perfect for health and soul. 😉 This is one of my trips to the south side that brings the whole family back for seconds.
This simple recipe packs some serious flavor (and nutrition, but don’t tell the kids 🤫). ridiculously easy make. You can put a pot of peas together in the morning and have the peas fully cooked just in time for dinner.
Another great thing about black-eyed peas is that they can be a side dish to almost any meal. You can put it on rice, put it in soup, or just enjoy it. The possibilities are endless.
Will Slow Cooker Black Eyed Peas Bring You Good Luck?
I don’t vouch for it, but often Southerners consider cowpea a lucky foodIn fact, most people cook batches on New Year’s Day to help their families have a prosperous New Year.
- dried cowpea – Star of the show, you need some sorted and rinsed cowpeas to start this meal.
- broth – Chicken broth is the perfect liquid to cook these guys in as the beans absorb the flavor of the broth as it simmers.
- meat – Smoked sausage and bacon are my picks for flavor and saltiness, but you can use ham hocks or diced ham instead.
- vegetable – Onions, celery and garlic add flavor and texture to this dish.
- seasoning – Creole seasoning, thyme, bay leaves, paprika and bouillon powder make these peas savory and a little spicy.
How to make black eyed peas in the slow cooker
fry bacon and vegetables
- fry bacon – Cook the bacon in a frying pan for about 5 minutes. Then take it out and set it aside. (Photo 1-2)
- sautéed vegetables – Put the onion, garlic, celery and thyme in a frying pan and sauté for 3 minutes, then remove from heat. (Photos 3-4)
slow cook black eyed peas
- start the beans – Add black-eyed peas to the slow cooker. (Photo 5)
- add flavor – Then add bay leaves, paprika, Creole seasoning, bouillon powder, pepper and sautéed vegetables. (Photo 6)
- pour the soup – Finally, pour in the chicken broth. Stir, cover, and simmer over high heat for 7 hours. Do not open the lid while cooking. (Photo 7)
- final touch ・Once the peas are cooked, add salt to taste. (Photo 8)
- Add a chopped cup to make a black-eyed bean stew carrot when sautéing onions and celery.Cook according to directions and add canned food diced tomato 15-20 minutes before the peas finish cooking. Garnish with chopped parsley or coriander.
- make vegetarian version of this slow cooker cowpea recipe by omitting the sausage and bacon and substituting vegetable broth for chicken broth. Add 1/2 teaspoon liquid smoke for extra flavor.
- Black-eyed beans are delicious when cooked together ham hock that too! If you’re replacing sausage and bacon with ham hocks, simply add a large hook or two small hooks when you start cooking. If the peas look a little oily from the ham hock fat, you can degrease them by placing a paper towel over the beans for a few seconds to absorb some of the fat. Enjoy your meal. 🐷
tips and tricks
- If using pre-soaked beans, you can soak the beans for 8 hours or overnight and use only 5 cups of chicken broth. Then instead of 7 hours he cooks on high heat for 5 hours.
- For creamier beans, take out cups of peas and mash them up.
- The jury is out on whether to add salt before or after cooking the beans. However, some swear that salting them first makes them softer. 🧂
you can make these peas 1 or 2 days ahead Take your time and reheat on the stove.or you can freezing cooked batch of Three monthsThen thaw overnight in the refrigerator before serving.
How to eat and store
Serve with piping hot cowpeas as a side dish to your favorite meal.if there is leftoverscan be refrigerated in an airtight container 3-5 days. Reheat on the stove over medium heat. You can also pop individual servings in the microwave.
You don’t need to soak the peas in this recipe, but do so if you prefer. If you do soak them, reduce the broth you cook and the cooking time by a few hours as indicated in the tips section.
If you set it high, you’ll find that 7 hours is the magic number for slowly cooking black-eyed beans. That time may vary slightly depending on your slow cooker and altitude.
Unfortunately, you can. Also, overcooking black-eyed peas can make them quite mushy. But in that case, mash it up and make a dip.
What to Eat With Slow Cooker Black Eyed Peas
can you even eat black eyed peas without the side Corn bread When collard greenI think the answer is yes, but I wouldn’t recommend it.? 😜
Seriously, cowpea goes with so many things. I like to eat it with white rice. smoked pork chopsometimes made with leftovers black eyed bean frittersNo matter how you use them, they taste great! 🤩
More comfortable south side to try
If you want a quick and healthy side dish, these slow-cooker black-eyed peas are just the ticket. We’d love to hear how they turned out for you in the comments below.
see how to make
slow cooker black eyed peas
This recipe is an easy southern dish. A hearty bowl of smoky, comforting black-eyed peas is perfect for health and soul.
Preparation: Ten minutes
cooking: 7 time
total: 7 time Ten minutes
Cook bacon in pan for about 5 minutes. After that, take it out and set it aside.
Add the onion, garlic, celery, and thyme to the pot and sauté for 3 minutes, then remove from heat.
Add the black-eyed peas to the slow cooker.
Then add bay leaves, paprika, Creole seasoning, bouillon powder, pepper and sautéed vegetables.
Finally add the chicken broth. Stir, cover, and simmer over high heat for 7 hours. Do not open the lid while cooking.
When the peas are cooked, add salt to taste.
Tips and notes:
- If using pre-soaked beans, you can soak the beans for 8 hours or overnight and use only 5 cups of chicken broth. Then cook on high heat for 5 hours instead of 7.
- For creamier beans, take out cups of peas and mash them up.
- The jury is out on whether to add salt before or after cooking the beans. However, some swear that salting them first makes them softer.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 90g| | calorie: 246kcal (12%)| | carbohydrates: 18g (6%)| | protein: 14g (28%)| | obesity: 14g (twenty two%)| | saturated fat: Fiveg (31%)| | Polyunsaturated fat: 2g| | Monounsaturated fat: 6g| | Trans fat: 0.01g| | cholesterol: 28mg (9%)| | sodium: 555mg (twenty four%)| | potassium: 473mg (14%)| | fiber: Fourg (17%)| | sugar: 3g (3%)| | Vitamin A: 287IU (6%)| | Vitamin C: 3mg (Four%)| | calcium: 36mg (Four%)| | iron: 2mg (11%)