Slow Cooker Black Eyed Peas are a simple New Years’ recipe that’s actually delicious any time of year!
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.
While Chloe could totally live on beans if given the chance, Gemma’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 new year started off with major good fortune!
Let me know what you think of this recipe by tagging me on social media! And Happy New Year!
Slow Cooker Black Eyed Peas
- slow cooker
- 1 pound black eyed peas
- 1 small onion, diced
- 1 red, orange or yellow 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
- 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.
- The beauty of this recipe is that the beans do not need to be pre-soaked!
- You can use 6 cups of chicken stock instead of the water and bouillon cube if you prefer.
- 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.