Ring in the New Year, or enjoy them at any time of year, with this comforting Southern-style recipe for crockpot black-eyed peas with ham!
Crockpot Black-Eyed Peas
Did you know that black-eyed peas are actually beans, not peas? Either way, they’re an excellent source of calcium, folate, vitamin A, and fiber. This healthy, crock pot black-eyed pea recipe is an excellent way to ring in the new year and use up a leftover ham bone from the holidays. They are cooked to perfection and couldn’t be easier. More of my favorite easy black-eyed pea recipes are Black-Eyed Peas with Ham, Collard Greens, and Cabbage and Black-Eyed Pea Dip. And check out my other slow cooker recipes!
Why This Works!
- High Fiber – 4 grams of fiber per cup.
- Good luck for the new year!
- Freezer Friendly – freeze it for up to 3 months.
- Inexpensive – perfect if you’re on a budget.
- Great for Meal Prep!
What is the tradition of black-eyed peas on New Year’s Day?
In some cultures, black-eyed peas are considered good luck for the new year, and some say that if you cook them with tomatoes, they “symbolize wealth and health.”
What happens if you don’t presoak black-eyed peas?
If you don’t presoak black-eyed peas, they will take longer to cook. To soak them, place them in a large pot or bowl with enough water to cover them and refrigerate overnight until you’re ready to cook them.
Crockpot Black Eyed Peas Ingredients
- Ham: Dice a lean ham steak or use a ham bone.
- Black-Eyed Peas: Rinse and soak a pound of dried peas overnight in water.
- Herbs and Spices: Bay leaves, chili powder, cumin, salt, pepper
- Garlic: Mince two cloves.
- Jalapeño: Seed and mince one jalapeño pepper.
- Vegetables: Dice an onion, red bell pepper, and tomato.
How to Cook Black-Eyed Peas in the Crockpot
- Drain the soaked peas and add them to the slow cooker with four cups of water, bay leaves, and ham.
- How long do black-eyed peas take to cook? Set the crockpot on high and cook the peas for 6 hours.
- Sauté the Veggies: Once done, cook the onion, garlic, bell pepper, jalapeño, and tomato in a large skillet until soft.
- Season: Crockpot recipes typically need more seasoning, so I found seasoning the beans during the last hour of cooking provided maximum flavor. Add the vegetables to the slow cooker and season with salt, cumin, chili powder, and black pepper.
- Finish Cooking: Cover and cook on high for another hour or so. Discard the bay leaves before serving.
Variations
- Vegetarian Black-Eyed Peas: Omit the ham.
- Don’t eat pork? Use smoked turkey.
- No ham? Swap it with bacon.
- Spiciness: These peas have a mildly spicy flavor, but you can adjust the heat to your taste. Use less jalapeño for milder peas, or leave the seeds and ribs in for more heat.
- Liquid: Substitute water with low-sodium chicken or vegetable broth.
What to Serve with Crockpot Black Eyed Peas
Storage
Black-eyed peas last up to 4 days in the refrigerator and 3 months in the freezer. Thaw them in the fridge for a day and microwave or heat them on the stove.
What is the best slow cooker?
And since so many are asking—although I have and love my Instant Pot, I still use my slow cooker all the time! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It
also has a probe for meat that automatically shuts off when done. This slow cooker is so great, I own several!
Tools You’ll Need
More Slow Cooker Recipes You’ll Love
Crockpot Black Eyed Peas with Ham
Ingredients
- 8 oz smoked lean ham steak, diced (or a ham bone would be perfect)
- 1 pound dried black-eyed peas, rinsed and soaked overnight
- 2 bay leaves
- 1 tsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 medium red bell pepper, stemmed, seeded, and diced
- 1 jalapeno, seeded and minced
- 1 medium tomato, diced
- 1/2 tsp chili powder, I used chipotle
- 1-1/2 teaspoons cumin
- salt to taste
- 1 tsp ground black pepper
Instructions
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Soak peas overnight in 6 cups of water.
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The next morning, drain the peas and discard the water, transfer the peas to the slow cooker.
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Add 4 cups of fresh water, bay leaves and ham.
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Cover and cook on high 6 hours or until the beans are tender.
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After 6 hours, in a large skillet, add the oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes.
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Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper.
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Cover and cook on high 1 to 1 1/2 more hours.
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Discard bay leaves and serve.
Last Step:
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