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Description
Prepare black eyed peas in your slow cooker. This recipe uses a Crock-Pot for a hands-off cooking method.
Ingredients
Scale
- 1 pound dried black eyed peas, rinsed
- 6–8 cups chicken or vegetable broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1–2 ham hocks, smoked turkey leg, or 1 cup diced cooked ham (optional)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
Instructions
- Rinse the dried black eyed peas thoroughly. Soaking is optional, but if you do, soak them overnight and drain before adding to the Crock-Pot.
- In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion, bell pepper, and minced garlic until softened, about 5-7 minutes.
- Transfer the sautéed vegetables to the Crock-Pot. Add the rinsed black eyed peas, broth, smoked paprika, and cayenne pepper (if using).
- If using ham hocks, smoked turkey leg, or diced ham, add it to the Crock-Pot now.
- Stir everything together gently. Secure the lid.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the black eyed peas are tender.
- Once cooked, remove any ham hocks or turkey legs. Shred the meat from the bones and return to the Crock-Pot, discarding the bones and skin.
- Season with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
- Serve hot as a side dish or main course.
Notes
- Soaking the black eyed peas overnight can reduce cooking time and improve texture.
- For a vegetarian option, omit the meat and use vegetable broth.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Prep Time: 15 min
- Cook Time: 3-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg