5.0 from 3 votes
Slow Cooker Black Eyed Peas
Slow Cooker Black Eyed Peas are a southern staple side dish and are made in about 5 hours time. These flavorful peas will have even your non-southern guest coming back for more.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
12 hrs
Total Time
12 hrs 20 mins
Servings: 14
Calories: 152 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 16 ounces Dried Black Eye Peas
- 6 lices Bacon
- 2 cubs chicken bouillon
- 5 cloves garlic smashed
- ½ white onion minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons Louisiana-style hot sauce
- 5 cups water
- ¼ cup fresh parsley minced
Instructions
- Pre-soak the beans either over night or at least an hour prior to cooking in the slow cooker (see notes section about soaking black eyed peas).
- Place the rinsed and drained pre-soaked black eye peas in the slow cooker.
- Layer bacon throughout the peas, followed by chicken bouillon cubes, garlic cloves, and minced onions. Sprinkle the salt, black pepper, and hot sauce.
- Pour 5 cups of water over the black eye peas. Give the slow cooker one good mix.
- Set the slow cooker on high for 4 hours (or low for 8 hours).
- Once the black eye peas are done cooking, mix in the fresh parsley, discard bacon if you choose to, and serve immediately.
Cup of Yum
Notes
- Rinse Peas - It is very important that you rinse and pick through the black eye peas prior to cooking with them. Remove any cracked, split, or damaged black eyed pea from the bunch.
Soaking - There are two methods to soaking dried beans.
Place the black eyed peas in a large pot of water and let sit overnight before you are ready to cook. Boil the black eyed peas for 10 minutes on the stove top with 2-3 more cups water then it requires to fill. After the 10 minutes are up let the peas sit in the pot for 1 hour before transferring to the slow cooker.
- Place the black eyed peas in a large pot of water and let sit overnight before you are ready to cook.
- Boil the black eyed peas for 10 minutes on the stove top with 2-3 more cups water then it requires to fill. After the 10 minutes are up let the peas sit in the pot for 1 hour before transferring to the slow cooker.
- Storage - Store cooled leftovers in a freezer gallon bag, freeze and defrost and eat for a later date. Don’t forget to write the date on the bag (consume within 3 months of freezing.
Nutrition Information
Serving
0.5c
Calories
152kcal
(8%)
Carbohydrates
20g
(7%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
289mg
(12%)
Potassium
398mg
(11%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
113IU
(2%)
Vitamin C
4mg
(4%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 152
% Daily Value*
| Serving | 0.5c | |
| Calories | 152kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 289mg | 12% |
| Potassium | 398mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.