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Ring within the Recent Yr, or enjoy them at any time of 12 months, with this comforting Southern-style recipe for crockpot black-eyed peas with ham!
Crockpot Black-Eyed Peas
Did you recognize that black-eyed peas are literally beans, not peas? Either way, they’re a superb source of calcium, folate, vitamin A, and fiber. This healthy, crock pot black-eyed pea recipe is a superb option to ring in the brand new 12 months and use up a leftover ham bone from the vacations. They’re cooked to perfection and couldn’t be easier. More of my favorite easy black-eyed pea recipes are Black-Eyed Peas with Ham, Collard Greens, and Cabbage and Black-Eyed Pea Dip. And take a look at my other slow cooker recipes!
Why This Works!
- High Fiber – 4 grams of fiber per cup.
- Good luck for the brand new 12 months!
- Freezer Friendly – freeze it for as much as 3 months.
- Inexpensive – perfect for those who’re on a budget.
- Great for Meal Prep!
What’s the tradition of black-eyed peas on Recent Yr’s Day?
In some cultures, black-eyed peas are considered good luck for the brand new 12 months, and a few say that for those who cook them with tomatoes, they “symbolize wealth and health.”
What happens for those who don’t presoak black-eyed peas?
For those who don’t presoak black-eyed peas, they may take longer to cook. To soak them, place them in a big pot or bowl with enough water to cover them and refrigerate overnight until you’re able to cook them.
Crockpot Black Eyed Peas Ingredients
- Ham: Dice a lean ham steak or use a ham bone.
- Black-Eyed Peas: Rinse and soak a pound of dried peas overnight in water.
- Herbs and Spices: Bay leaves, chili powder, cumin, salt, pepper
- Garlic: Mince two cloves.
- Jalapeño: Seed and mince one jalapeño pepper.
- Vegetables: Dice an onion, red bell pepper, and tomato.
The right way to Cook Black-Eyed Peas within the Crockpot
- Drain the soaked peas and add them to the slow cooker with 4 cups of water, bay leaves, and ham.
- How long do black-eyed peas take to cook? Set the crockpot on high and cook the peas for six hours.
- Sauté the Veggies: Once done, cook the onion, garlic, bell pepper, jalapeño, and tomato in a big skillet until soft.
- Season: Crockpot recipes typically need more seasoning, so I discovered seasoning the beans through the last hour of cooking provided maximum flavor. Add the vegetables to the slow cooker and season with salt, cumin, chili powder, and black pepper.
- Finish Cooking: Cover and cook on high for one more hour or so. Discard the bay leaves before serving.
Variations
- Vegetarian Black-Eyed Peas: Omit the ham.
- Don’t eat pork? Use smoked turkey.
- No ham? Swap it with bacon.
- Spiciness: These peas have a mildly spicy flavor, but you may adjust the warmth to your taste. Use less jalapeño for milder peas, or leave the seeds and ribs in for more heat.
- Liquid: Substitute water with low-sodium chicken or vegetable broth.
What to Serve with Crockpot Black Eyed Peas
Storage
Black-eyed peas last as long as 4 days within the refrigerator and three months within the freezer. Thaw them within the fridge for a day and microwave or heat them on the stove.
What’s the perfect slow cooker?
And since so many are asking—although I even have and love my Easy Pot, I still use my slow cooker on a regular basis! I even have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I find it irresistible because you may adjust the time you wish it to cook, and it routinely turns to warm when it’s done. It
also has a probe for meat that routinely shuts off when done. This slow cooker is so great, I own several!
More Slow Cooker Recipes You’ll Love
Prep: 10 minutes
Cook: 7 minutes
Beans Soak Time: 8 hours
Total: 16 minutes
Yield: 8 servings
Serving Size: 1 cup
- ▢ 8 oz smoked lean ham steak, diced (or a ham bone can be perfect)
- ▢ 1 pound dried black-eyed peas, rinsed and soaked overnight
- ▢ 2 bay leaves
- ▢ 1 tsp olive oil
- ▢ 1 medium onion, diced
- ▢ 2 cloves garlic, diced
- ▢ 1 medium red bell pepper, stemmed, seeded, and diced
- ▢ 1 jalapeno, seeded and minced
- ▢ 1 medium tomato, diced
- ▢ 1/2 tsp chili powder, I used chipotle
- ▢ 1-1/2 teaspoons cumin
- ▢ salt to taste
- ▢ 1 tsp ground black pepper
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Soak peas overnight in 6 cups of water.
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The following morning, drain the peas and discard the water, transfer the peas to the slow cooker.
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Add 4 cups of fresh water, bay leaves and ham.
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Cover and cook on high 6 hours or until the beans are tender.
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After 6 hours, in a big skillet, add the oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes.
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Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper.
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Cover and cook on high 1 to 1 1/2 more hours.
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Discard bay leaves and serve.
Last Step:
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Serving: 1 cup, Calories: 115 kcal, Carbohydrates: 16 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 0.5 g, Cholesterol: 13 mg, Sodium: 372.5 mg, Fiber: 4 g, Sugar: 5 g