Slow Cooker Black Eyed Peas Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
8 servings
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Calories
287 kcal
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Course
Side Dish
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Cuisine
North American
Slow Cooker Black Eyed Peas Recipe
Description
This recipe uses dried black-eyed peas boiled briefly before slow cooking with a base of sautéed thick-cut bacon, onion, green pepper, and garlic to develop a deep, smoky flavor. Added chopped tomatoes, oregano, cayenne, black pepper, liquid smoke, and Cajun seasoning contribute layers of seasoning. Cooking in a slow cooker for several hours allows the peas to become soft and the flavors to meld thoroughly.
The resulting stew has a rich, savory profile with smoky undertones and balanced heat from cayenne and Cajun spices. The bacon provides fatty richness and texture contrast. This dish serves well as a comforting vegetarian side or a protein-rich main, especially when paired with rice or cornbread.
Leftover Black Eyed Peas can be refrigerated for up to five days in an airtight container or frozen for up to three months. When reheating, thaw overnight if frozen and warm on the stove or in a microwave until heated through.
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 pound Bacon finely chopped, thick-cut
- 1 yellow onion chopped, or white onion
- 1 green bell pepper finely chopped
- 3 cloves garlic peeled and minced
- 2 cups black-eyed pea dried
- 4 cups chicken broth
- 2 tomato chopped, large
- 1 teaspoon oregano dried
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon black pepper freshly ground
- hot sauce Tabasco works just fine, Cajun, splash of
- 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 cooked peas in an airtight container in the refrigerator for up to 5 days.
- The dish freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.
- Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 287kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 21mg | 7% |
| Sodium | 634mg | 26% |
| Potassium | 670mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 18mg | 20% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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