Slow Cooker Black Eyed Peas

White oval dish filled with black eyed peas.

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.

Course Side Dish

Cuisine American

Diet Low Lactose

Prep Time 15

Cook Time 5

Soak Time 12

Total Time 12 20

Servings

Calories 152kcal

Author Katie

Equipment

1 Slow Cooker
1 Wooden Spoon

Ingredients

16 ounces Dried Black Eye Peas
6 slices 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).
16 ounces Dried Black Eye 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.
6 slices Bacon, 2 cubs Chicken Bouillon, 5 cloves Garlic, ½ White Onion, 1 teaspoon Salt, ¼ teaspoon Black Pepper, 2 tablespoons Louisiana-Style Hot Sauce
Pour 5 cups of water over the black eye peas. Give the slow cooker one good mix.
5 cups Water
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.
¼ cup Fresh Parsley

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.
1. Place the black eyed peas in a large pot of water and let sit overnight before you are ready to cook.
2. 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