Slow Cooker Black Eyed Peas Recipe
Kick off the New Year or any chilly day with this fuss-free Slow Cooker Black Eyed Peas recipe. Toss everything in and let the magic happen. Pure comfort in a bowl!
Servings: 8 servings
Calories: 287kcal
Equipment
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 pound thick-cut bacon finely chopped
- 1 large yellow onion or white onion chopped
- 1 green bell pepper finely chopped
- 3 cloves garlic peeled and minced
- 2 cups dried black eyed peas
- 4 cups chicken broth
- 2 large tomatoes chopped
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- Splash of Cajun hot sauce Tabasco works just fine
- 1/2 teaspoon liquid smoke flavoring
Instructions
- Boil the peas for 10 minutes in water and then strain out the water.
- Heat the olive oil in a large pan set over medium heat. Add the bacon, onion, bell pepper, and garlic; sauté for 10-12 minutes, until the bacon renders its fat. Transfer to the insert of a slow cooker.
- Add the peas, broth, tomatoes, oregano, Cajun seasoning, black pepper, cayenne pepper, and liquid smoke to the slow cooker. Cook on high for 5 hours or on low for 8 hours, until the peas are soft.
Notes
Store the crockpot Black-Eyed peas in an airtight container in the fridge, where they will stay good for up to 5 days. To store, place them in your freezer and you can freeze them for up to 3 months.
To reheat, simply thaw in the refrigerator overnight if frozen, then warm them in a saucepan on the stovetop over medium heat until heated through. Alternatively, you can microwave them in a microwave-safe dish, stirring occasionally, until they are warm.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 30g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 634mg | Potassium: 670mg | Fiber: 5g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 4mg
