Slow Cooker Black Eyed Peas
Slow Cooker black eyed peas are the perfect after holiday no- cooking and no-baking dish! Using up your left over ham or turkey, this "hoppin john" recipe is a dump and go! Full of delicious Southern flavors like deep spices and garlic, you can serve flavorful black eyed peas right over rice or with corn bread.
Servings: 8 cups
Calories: 156kcal
Equipment
Ingredients
- 16 oz. dry black eyed peas rinsed, but not soaked
- 6 cups water
- 3 beef bouillon cubes crushed
- 1 onion diced
- 1 red bell pepper diced
- 1 jalapeno pepper seeded and diced
- 6 slices uncooked bacon chopped
- 1 cup chopped ham optional
Seasonings & Spices
- 1 tablespoon minced garlic
- 1-1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by rinsing the black-eyed peas in cold water. There’s no need to soak them beforehand.
- Dice the onion, bell pepper, and jalapeño, and chop the ham and bacon.
- Add all ingredients, including the rinsed peas, water, spices, ham, and bacon, to your slow cooker. Stir everything together until well combined.
- Set the slow cooker to high and cook for about 6 hours, or until the black-eyed peas are tender. Start checking around the 5-hour mark.
- Once done, stir again to mix all the flavors before serving over fresh cornbread or rice. Enjoy!
Video
Notes
- SERVE OVER: Rice, Cornbread, Collard greens, and hot sauce
- Like Black Eyed Peas less spicy? Skip the jalapeno!
Nutrition
Serving: 1cup | Calories: 156kcal