Slow-Cooker Black-Eyed Peas

This recipe is a Southern delicacy made easy! A hearty bowl of smokey, comforting black-eyed peas is great for your health and your soul, especially when you don't have to tend to a pot of simmering peas.

Course Side Dish

Cuisine African, Southern

Diet Gluten Free

Prep Time 10

Cook Time 7

Total Time 7 10

Servings

Calories 246kcal

Author Imma

Ingredients

1 pound (453g) black-eyed peas, dried (sorted and rinsed)
1 cup (160g) smoked sausage, diced
4-5 slices bacon, chopped
1 large onion, diced
1 stalk celery, diced
2-3 teaspoon garlic, minced
2 teaspoon fresh thyme, minced
1 bay leaf
7 cups chicken broth
1-2 teaspoon Creole seasoning
1 teaspoon paprika (optional)
1 tablespoon bouillon powder
Salt and pepper to taste

Instructions

Cook the bacon in a pan for about five minutes. Then take it out and set it aside.
Add the onion, garlic, celery, and thyme to the pan, saute for about 3 minutes, and then take the pan off the heat.
Add the black-eyed peas to the slow cooker.
Next, add the bay leaf, paprika, Creole seasoning, bouillon powder, pepper, and sauteed veggies.
Finally, pour in the chicken broth. Stir, cover, and simmer on high for 7 hours. Don't open the lid during cooking time.
Add salt and adjust the seasoning to taste after the peas are cooked.

Notes

If you prefer to use pre-soaked beans, you can soak your beans for 8 hours or overnight and use only 5 cups of chicken broth. Then, cook on high for 5 hours instead of 7.
For creamier beans, remove a cup of the peas and mash them up. Add them back to the slow cooker and stir.
The jury is out on whether you should salt before or after you cook your beans. However, some swear that salting them first makes them more tender.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition