Looking for a simple New Year’s recipe that’s also delicious year-round? Slow Cooker Black-Eyed Peas are a classic comfort food—perfect for cozy dinners or as a side dish for any meal. This flavorful, hearty dish comes together with minimal effort. Just toss everything into the slow cooker and let it do all the work!
Table of Contents
Why I Love This Recipe
- Effortless Cooking: Minimal prep and no babysitting the stove! Looking for more slow cooker recipes that cook themselves? Try Crock Pot Lentil Veggie Stew or Slow Cooker Chicken Noodle Soup!
- Packed with Flavor: The combination of Canadian bacon, bell peppers, and bouillon adds a rich, savory taste. Plus, it’s perfect to serve over steamed brown rice and with sautéed greens.
- Nutritious & Filling: Black-eyed peas are a great source of protein and fiber.
- Celebrate Tradition: In the South, eating black-eyed peas on New Year’s Day is said to bring luck and prosperity for the year ahead. It’s a tradition we cherish in our family, and this recipe makes it easier than ever to keep it alive!
The Ingredients
- Black-Eyed Peas: The star of the show! They get perfectly tender after slow cooking and oh so delicious.
- Onion & Bell Pepper: For a touch of sweetness and added depth of flavor.
- Canadian Bacon: Adds smoky, savory notes.
- Garlic: For an aromatic boost.
- Water & Bouillon Cube: Creates a flavorful broth.
- Seasonings: Kosher salt and a bay leaf enhance the natural flavors.
Variations and Substitutions
- Make It Vegetarian: Leave out the Canadian bacon and substitute vegetable broth for the water and bouillon cube.
- Try Turkey Bacon: Swap the Canadian bacon for turkey bacon for a lighter option.
- Use Broth Instead of Bouillon: Replace the water and bouillon cube with chicken or beef broth for an even richer flavor.
- Adjust the Consistency: For a soupier dish, cook with 7 cups of water (or broth). For a thicker, stew-like consistency, use 5 cups.
How to Make Slow Cooker Black-Eyed Peas
Step 1: Combine all ingredients in a slow cooker.
Step 2: Set the slow cooker to low and cook for 5-6 hours, until the beans are tender.
What to Serve with Black-Eyed Peas
- Cornbread: For a classic Southern pairing pair your dish with some Basic Cornbread.
- Greens: Add some Turmeric Sauteed Greens or Kale Chips for a nutritious side.
- Rice: Turn it into a hearty main dish by serving it over white or brown rice.
FAQs
Yes! This recipe is designed for dried peas, so no soaking is necessary.
Absolutely. Skip the Canadian bacon and use vegetable bouillon instead.
Yes! You can make this recipe in your pressure cooker very easily. Add the ingredients to the pressure cooker and cook for 45-50 minutes. Release the steam after cooking and enjoy!
More Slow Cooker Recipes
We make these black-eyed peas every year for the New Year, and this year will be no different. They’re delicious and so easy to make. Let me know what you think of this recipe by leaving a comment and rating below! Happy New Year!
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Slow Cooker Black-Eyed Peas
Equipment
Ingredients
- 1 pound dried 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
Instructions
- 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.
Notes
- The beauty of this recipe is that the beans do not need to be pre-soaked!
- Make It Vegetarian: Leave out the Canadian bacon and substitute vegetable broth for the water and bouillon cube.
- Use Broth Instead of Bouillon: Replace the water and bouillon cube with chicken or beef broth for an even richer flavor.
- Adjust the Consistency: For a soupier dish, cook with 7 cups of water (or broth). For a thicker, stew-like consistency, use 5 cups.
- Try Turkey Bacon: Swap the Canadian bacon for turkey bacon for a lighter option.
- Pressure Cooker: Make this recipe in your pressure cooker if you prefer. Add the ingredients and pressure cook for 45-50 minutes. Release the steam and enjoy!
Is Kenya still a vegetarian? My daughter was one for 8 years.
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.
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.
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’.
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.
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) 🙁
I loved the taste but this took almost 8hrs on low to get the beans edible. I would still suggest pre soaking.
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!
Dont you have to throw out the peas soak water because of toxins and phytates released during the soak?
The bay leaf really adds some flavor! If you have fresh thyme on hand you could throw in a few sprigs of that instead! 🙂
i forgot to buy bay leaves….shld i go back and get some
Best of luck to you in 2014, Catherine!
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.
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
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!