Slow Cooker Black Eyed Peas

Slow Cooker Black Eyed Peas

We had a lot of good fortune this year. We were blessed to have both good health and overall happiness in our family, however for me it was definitely the year of always remembering to take a deep breath and have plenty of patience. Life can be so hectic that I try and do my best to take everything in and enjoy every moment.

Many people believe that eating black-eyed peas on New Year's Day brings good luck and prosperity, so being the superstitious mama that I am, you know that's the first dish I'm making on New Year's Day. Since I hope to send most of the day outside playing with my kids and don't want to worry about running back and forth to the stove, I'm planning on just tossing all of the ingredients into my slow cooker, setting the temperature to low, and then walking away for hours.

Slow Cooker Black Eyed Peas 2

While Chloe could totally live on beans if given the chance, Kenya's not exactly the biggest bean lover. However they both adore ham, so I knew some low-fat Canadian bacon would be the real selling point of this dish for the both them. My kitchen smelled just like my grandmother's traditional New Year's Day black-eyed peas when I tested this recipe. It's also effortless to make and perfect to serve over steamed brown rice and sautéed greens. That's an inexpensive yet incredibly healthy meal to get your 2014 started off with major good fortune!

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Slow Cooker Black Eyed Peas (makes 6-8 servings )

Prep Time: 10 mins Cook Time: 5 mins

egg free

nut free

dairy free

Ingredients

  • 1 pound black eyed peas
  • 1 small Onion, diced
  • 1 Red Bell Pepper, diced
  • 1/2 cup chopped Canadian Bacon
  • 2 garlic cloves
  • 6 cups water
  • 1 chicken or beef bouillon cube
  • 1/2 teaspoon kosher salt
  • 1 bay leaf

Preparation

1. Combine all the ingredients in your slow cooker. Set the slow cooker to low and cook for 5-6 hours, until the beans are tender.

Note: The beauty of this recipe is that the beans do not need to be pre-soaked!
Note: You can use 6 cups of chicken stock instead of the water and bouillon cube if you prefer.
Note: If you want it to turn out more like soup cook in 7 cups of water. For a thicker stew cook in 5 cups of water.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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16 comments

  • Jean DelightfulRepast.Com

    I had three slow cookers at one time, now I have none. So I cook beans in a Dutch oven. I'm with Chloe and Kenya -- the Canadian bacon sells this dish!

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  • Gluten Free A-Z

    We have a tradition of black eyed peas at the new year too. Your recipe looks good. I love that it's in the crock pot

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  • Eloise Potratz

    Neat! I didn't know you could cook beans in the slow cooker without pre-soaking them. What a time saver! I froze ham from our Christmas ham so I'll substitute that, but otherwise am anxious to try your recipe. I've tried many black eyed peas recipes but they just aren't =quite= right.

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  • Aida Mollenkamp

    Best of luck to you in 2014, Catherine!

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  • Shayna

    i forgot to buy bay leaves....shld i go back and get some

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    • Catherine McCord

      The bay leaf really adds some flavor! If you have fresh thyme on hand you could throw in a few sprigs of that instead! :)

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  • Vanessa Riley

    Dont you have to throw out the peas soak water because of toxins and phytates released during the soak?

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  • Summrbrz

    I used smoked turkey instead of the pork. I also added 4-5 drops of liquid smoke. After 4 1/2 hours on low, my beans were as hard as a peanut - not close to being done. I turned my slow cooker on high for another 2 hours, which did the trick. So, I would adjust the cooking time, or soak your beans first. The flavor is fantastic!

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  • Skadiver13

    I loved the taste but this took almost 8hrs on low to get the beans edible. I would still suggest pre soaking.

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  • Kate

    I rarely make black-eyed peas but this stew sounds so good. By the way, I'm jealous that you spent New Year's playing outside (it was -17F here) :(

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  • Carella

    This turned out great!
    I added more bacon and in the last half hour made a roux to thicken it up. It was a hit served over brown rice. Thanks for another great recipe.

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  • Kim Beaulieu

    Happy 2014 Catherine. Great dish to ring in the new year.

    ps I was watching some reruns of The Chew the other night while cleaning out my DVR and saw the pumpkin pie episode. I told my daughter \"hey I know her\", was too funny. I think Mr Symon was in awe of you. Just sayin'.

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  • Stephanie W

    I didn't like how this turned out. I cook black eyed peas routinely on the cooktop, where the onion has a chance to sauté and mellow before liquids are added. The onion gave the dish a sharp raw flavor, in my opinion. If your slow cooker has an insert that can go on the stovetop, I would recommend sautéing the onions before adding the beans and liquid. Also, if using regular bacon, I would cook that first, pour off the fat and sauté the onion in the bacon pan.

    Based on comments, I did pre-soak, cooked on high 2 hours then low 4 hours. Beans were cooked but firm. I guess everyone's cooker is different.

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  • Barb M

    This turned out great. My only substitution because I had no Canadian bacon handy was polish sausage. So mine was a slightly unhealthier version, but wonderful comfort food nonetheless. One of my kids will love this. The other two will be a harder sell.

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