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Easy Black-Eyed Peas Recipe

A comforting and forgiving recipe for slow cooker black eyed peas that is rich in flavor and perfect for gatherings or quiet dinners.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Peas
  • 1 pound dried black-eyed peas, sorted and rinsed Quality matters; look for plump, evenly colored peas.
  • 6 cups low-sodium chicken broth or vegetable broth Use vegetable broth for vegetarian version.
For the Flavor Base
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 slices thick-cut bacon, chopped Or 1 smoked ham hock for flavor.
  • 1 teaspoon smoked paprika Use smoked paprika for vegetarian swap.
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
For Finishing and Seasoning
  • 1 to 2 teaspoons kosher salt Added at the end. Do not add too early.
  • 2 tablespoons apple cider vinegar or white vinegar Added at the end for brightness.
  • to taste Fresh chopped parsley or green onions For garnish.
Optional Add-Ins
  • 1 carrot, diced For sweetness.
  • 1 stalk celery, diced
  • 1 small jalapeño, seeded and minced For heat.

Method
 

Preparation
  1. Sort through the dried peas and remove any small stones. Rinse under cold water until the water runs clear. Optionally, soak peas in cold water for 6 to 8 hours and drain.
Browning Aromatics
  1. In a skillet over medium heat, cook the chopped bacon until crisp. Set aside, leaving drippings, then sauté the onion (and optional carrot) in the drippings until translucent for about 5 minutes. Add garlic and cook for an additional 30 seconds.
Cooking
  1. Place the rinsed peas in the slow cooker. Add the sautéed aromatics, bacon or ham hock, spices, bay leaf, and the 6 cups of broth. Stir gently.
  2. Cook on Low for 8 hours or High for 4 to 5 hours until the peas are tender and creamy but still hold their shape.
Finishing and Seasoning
  1. Remove the bay leaf and ham hock if used. If using ham hock, shred and stir meat back in. For a creamier texture, mash about 1 cup of peas against the sides and stir. Add vinegar, taste, and add salt as needed.
Serving
  1. Let the peas sit on Warm for 15 minutes before serving to let flavors settle. Garnish with parsley or green onions.

Notes

Use low-sodium broth to control final salt levels. For creaminess, mash cooked peas or stir in pureed white beans. Avoid adding salt too early to prevent toughening of peas.