I don’t know why it took me so long to figure out that Black Eyed Peas are totally yummy.
I originally put together this recipe this past summer for my Southern-themed birthday party, and it was a total hit. I used some Cajun spices and liquid smoke to give it a little kick!
I made it in the pressure cooker which was delicious, but I though that converting it to a slow cooker recipe would make it even that much more user-friendly.
I wanted to get this recipe up in time for all of you who like to cook traditional black-eyed-peas for New Years Day… so, here it is. You’re welcome.
This is really easy to put together – just saute the bacon and vegetables, then toss it in the crockpot with the peas, broth, and aromatics.
A few hours later, voila!
Sorry for the quick and dirty post today – holidays are making me crazy!
Here’s your recipe
- ½ lb. thick-cut bacon, finely chopped
- 1 large yellow or white onion, chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 cups dried black-eyed peas, sorted and rinsed
- 4 cups of chicken broth or water
- 2 large tomatoes, seeded and chopped
- 1 teaspoon dried oregano
- 2 tsp. Cajun seasoning
- ½ tsp. black pepper
- Splash of Cajun hot sauce (tabasco works just fine)
- ½ tsp. liquid smoke flavoring
- Add olive oil to a sauté pan and set over medium-high heat. Add the bacon, onion, bell pepper, and garlic, then sauté 3 minutes, or until the onion begins to brown and the bacon renders its fat. Transfer to the insert of a slow cooker.
- Add the peas and broth, tomatoes, oregano, Cajun seasoning, and black pepper, and liquid smoke. Cook on high for 5 hours or low for 8 hours, until the peas are soft.