|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 7g||24%|
|Total Sugars 5g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Black-eyed peas are a classic New Year's Day meal that many believe brings luck and wealth in the year to come. Although it's impossible to prove if your luck comes from a tasty bowl of peas, what's true is that this easy crock pot recipe makes these peas doable at any point in the year;' no need for a special occasion. You need one hour of hands-on cooking, and then let your slow cooker do its magic. Bacon, ham hock, and seasonings bring out all the earthy flavor of black-eyed peas.
A perfect dish for when you need to feed a crowd, this recipe makes excellent leftovers that also will freeze beautifully for when you need a bean fix. Serve this tasty meal with collard greens for a traditional New Year's Day meal or with white rice or cornbread for a flavorful dinner.
"The prep was easy, and the dish is full of flavor. You may need to add more water to the crock pot after adding the peas. Check the tenderness toward the end; if they’re not quite done, turn up the heat. It makes a lot of food and is a great choice for gatherings!" -Colleen Graham
1 pound dried black-eyed peas
1 large smoked ham hock, about 3/4 to 1 pound
1 large onion, sliced
2 celery ribs, finely chopped
2 large carrots, peeled and chopped
2 to 4 strips bacon, fried and diced
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon garlic powder, or 1 minced clove garlic
4 cups water, plus more if needed
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Place the peas in a large saucepan or Dutch oven and cover with water to at least 3 inches above the peas. Bring to a boil, reduce heat, then simmer for 15 minutes, drain the water, and reserve the peas.
Place the ham hock, onion, celery, carrots, bacon, cayenne pepper, and garlic in the slow cooker. Add 4 cups of water.
Cover the ingredients and cook on high for 1 hour.
Add the drained peas to the slow cooker.
Set the crock pot on low, cover, and cook for 5 to 7 hours, stirring halfway. During the last hour of cooking, taste test the peas. If they're not quite tender, turn the slow cooker to high.
Once the cooking time is done, remove the ham hock from the pot, pick the meat, and shred it or chop it depending on your preference. Add the meat back to the peas.
Taste for seasoning and add kosher salt and freshly ground black pepper as needed. Stir well.
Serve the peas with your favorite sides and enjoy.
How to Store and Freeze
This black-eyed pea dish stores very well. Allow leftovers to cool to room temperature before refrigerating in an airtight container, and eat within three days. You can also freeze them in a freezer-safe container or bag for up two or three months. Reheat gently in a pan on the stove.
Mix and match one or two of the following suggestions to give your beans a different flavor profile:
- Add about 1/2 to 1 teaspoon of crushed red pepper flakes instead of cayenne pepper.
- Add 1/2 cup of chopped green or red bell pepper to the crock pot along with the onion.
- Add a teaspoon or two of jalapeño peppers to the crock pot.
- Add a meaty ham bone along with leftover or purchased diced ham instead of the ham hock.
- Add a teaspoon of chili powder and 1/2 teaspoon of ground cumin to the crock pot.
- Replace the ham with about 12 to 16 ounces of sliced or diced smoked sausage, such as andouille or kielbasa.
Do I need to soak the black-eyed peas?
Many people have difficulty with dried peas and beans becoming tender in the slow cooker. This can be caused by salt or acidic ingredients, the hardness of the water used for cooking, or the age of the peas or beans. An overnight soak isn't essential for black-eyed peas, but if you regularly have trouble with peas and beans becoming tender in the slow cooker, soak them for 8 to 12 hours or overnight covered in water. Discard the soaking water and use clean water to start the cooking process; during a long soak, the beans and legumes release undigestible sugars that cause gas during digestion.