If You’ve Got a Crock Pot, You’ve Got Black Eyed Peas
Okay, so you ever have one of those days where you really want something comforting – like, stick-to-your-ribs comforting – but you also have zero desire to stand at the stove and babysit a pot? Yeah, that’s me every New Year’s Day (and, uh, some totally random Tuesday evenings when I want a little southern luck). My grandma swore by her black eyed peas in the slow cooker, and while she’d give me the side-eye for swapping in a store-brand bean now and then (she was serious about her beans), she’d also admit mine come out pretty darn good. There’s just something about tossing everything in the crock, forgettin’ about it, and then hours later… boom. Food for a crowd or just me, hoarding the leftovers. I still remember the first time I tried to soak dried peas overnight and totally forgot; ended up making this with canned ones and, you know what? Not half bad.
So Why Do I Make This Over and Over?
I make this when I want that whole house to smell like something’s been happening in the kitchen (without, you know, actually being in there all day). My family goes crazy for this whenever there’s a chilly snap, and honestly it makes me feel like I’m a better cook than I probably am. The real reason though? It’s just easy. I can dump everything before my coffee, and forget about it till dinner. Plus, if you’re even a little superstitious, you know black eyed peas bring good luck, and hey—who can’t use a little of that? (On a side note: I used to dread chopping onions for this, but my brother’s hack with sunglasses totally works.)
Ingredients (Substitutions Completely Welcome)
- 1 pound dried black eyed peas (honestly, canned works in a pinch, just rinse well!)
- 1 smoked ham hock or 6 oz bacon, chopped (for vegetarians, I use smoked paprika and a pinch of liquid smoke—still tasty, promise)
- 1 large yellow onion, diced (my grandma swore by sweet onions, but I never notice the difference)
- 3 cloves garlic, minced (sometimes I cheat and use the jarred stuff—don’t come for me)
- 6 cups chicken broth (veggie broth if you’re skipping the pork, or water with bouillon cubes—no biggie)
- 1 bay leaf (I always forget to remove this, so consider this your warning!)
- 1 teaspoon salt (+ more to taste, after cooking)
- 1/2 teaspoon black pepper (I just grind in till it looks right. You too?)
- Optional: 1 jalapeño, chopped (not traditional, but adds a nice kick. My cousin once dumped in red pepper flakes and… let’s just say, I still bring it up at family gatherings.)
- Optional: 1 cup diced tomatoes (sometimes I toss these in if I have some about to turn—otherwise, skip it)
How I (Actually) Make Them
- Rinse the peas. If you’re starting from dried, just pour them in a colander and give ‘em a good rinse. Sometimes I soak overnight if I remember, but honestly, the slow cooker doesn’t care. You might want to check for little stones, though—I once nearly broke a tooth.
- Layer into the slow cooker. First peas, then onion, garlic, the pork (or your veggie sub), and whatever else you’re using. At this stage it looks a bit—unimpressive. But don’t stress. This is where I usually walk away and forget to add the broth, so double check yourself!
- Pour in the broth. Just cover everyone up. If you accidentally dump a bit too much, it comes out like a stew (and I actually kind of dig that sometimes).
- Add the bay leaf, salt, and pepper. Give it a stir, or just poke at it a bit. No need for perfection; you’re not trying to impress anyone but a hungry crowd.
- Cook. Put the lid on and set to LOW for 7 to 8 hours. Or HIGH for 4 hours if you’re the impatient type (guilty as charged some days).
- Check the peas—if they’re tender but not mush, you’re set. Sometimes they need a bit more time; sometimes the universe is on your side. Fish out the bay leaf and the ham hock if you used one. Shred the meat and stir back in; or not, depends how chunky you like it.
- This is where I sneak a spoonful—just to check the salt. Add more if needed.
Stuff I’ve Learned (Sometimes the Hard Way)
- If you forget to soak the peas, it’s really not a dealbreaker in the slow cooker.
- Salt at the start, but really adjust at the end. Beans can be a little unpredictable with salt, in my experience.
- Don’t forget that bay leaf. It doesn’t taste good to fish that out of your mouth, trust me.
- I thought adding more garlic would automatically make this amazing. Turns out, three cloves is the sweet spot (but hey, do what you like…just warning ya).
Some Variations I’ve (Mostly) Liked
- Once added diced smoked sausage—delish. My brother asks for it every time now, but then again, he’d eat anything with sausage.
- Using fire-roasted tomatoes instead of regular diced ones; gives it a subtle kick, but one time I used a whole can plus jalapeño and, well, let’s just say my dad didn’t appreciate the heat.
- Tried making it totally oil-free once (for a health kick) and, honestly, it was a bit sad and bland. Not doing that again.
- I sometimes finish with a handful of chopped parsley or green onions for a little color and bite—makes it look fancy, even when it’s absolutely not.
What You’ll Need (Ahem… Or Not)
- A slow cooker (any old model will do—my aunt got away using a Dutch oven on low in the oven once, just keep it at a low temp and check the liquid)
- Cutting board and knife (though in a pinch, I’ve used kitchen scissors for the bacon—don’t judge)
- Colander for rinsing
Keeping Leftovers (If You Even Have Any)
Keep them in an airtight container in the fridge and they’ll last 3 or 4 days, maybe more—but honestly, in my house, they rarely survive past lunch the next day. To reheat, I just zap in the microwave or warm gently on the stove with a little extra broth.
How I Like to Serve It
I usually scoop these over a nice pile of steamed rice (plain old white or brown, basmati if I’m feeling wild). Sometimes I’ll plop a piece of cornbread right on top—soaks up the juice perfectly. We’ve got this tradition of eating it with a splash of hot sauce and a couple of pickle slices, which, okay, sounds sorta odd, but it just works.
Lessons From My Less-than-Stellar Cooking Moments
- Don’t rush it. I once tried switching to HIGH halfway through when I realized I was hungry, and, yeah, it cooked faster…but the beans were kinda mealy.
- If you use canned peas, cut the broth in half—they don’t soak up nearly as much and you’ll end up with black eyed pea soup (not the plan, unless it is, then go for it).
- Check the seasoning at the end! One time I just assumed all my flavors were right, served it up, and everyone politely reached for the salt shaker. Lesson learned.
FAQ-ish (Because Folks Really Do Ask)
- Do I really have to soak the peas? Nope! The slow cooker does the work. If you do soak, just cut the liquid a bit. But I almost never remember in time.
- Can I skip the ham or bacon? Totally. Use smoked paprika and liquid smoke for flavor. Actually, I sometimes do both—the more, the merrier.
- What about making this spicy? Oh yeah, you can. Jalapeño, red pepper, even just good old hot sauce at the table. But maybe warn the spice-sensitive folk (my mom didn’t forgive me for a week).
- Can I freeze leftovers? Sure, just make sure it’s cooled before you freeze. But, between us, mine rarely make it there—too tasty!
- Broth vs. water? Broth has more flavor, but if you’re out, water is fine. A bouillon cube helps in a pinch.
- Can I double the recipe? Absolutely, as long as your crock can handle it. I once tried to squeeze in a double batch—made a mess, but hey, I ended up with enough to feed half the street.
Alright, that’s my whole black eyed pea playbook. You can totally make this your own! And if it flops, well, you got a funny story and maybe some extra hot sauce to help you laugh about it later.
Ingredients
- 1 pound dried black eyed peas, rinsed and sorted
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cups low-sodium vegetable broth
- 1 smoked turkey leg or 6 oz smoked sausage (optional for non-vegetarian)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 bay leaf
Instructions
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1Rinse and sort the dried black eyed peas, removing any debris.
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2Place the peas in the crock pot along with chopped onion, minced garlic, diced carrot, and diced celery.
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3Add the vegetable broth, smoked turkey leg or sausage (if using), salt, black pepper, paprika, and bay leaf to the crock pot.
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4Stir to combine, cover, and cook on low for 7 hours until the peas are tender and the flavors are well blended.
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5Remove the bay leaf and smoked meat (if used), shred or chop the meat, and mix back into the peas. Adjust seasoning to taste before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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