Eating black eyed peas is a New Year’s tradition thought to bring prosperity in the southern states, but a lot of people enjoy them year round. Making black eyed peas in the slow cooker is an easy mess free way to serve up a filling side for any cookout in the summer or a warm and comforting main dish paired with corn bread on a cold winter’s night.
My husband loves black eyed peas. I wasn’t raised eating them, so it’s taken me a while to develop a taste for them and to come up with a recipe we all enjoy. This combination of ingredients gives the peas a wonderful smokey flavor and the robust taste from the sun dried tomatoes adds a little zing!
How to make Black Eyed Peas in the Slow Cooker:
First, place 1 package (1lb) of peas in the slow cooker with 6-8 cups of water, cover and turn on high. Boil for one hour, then drain and rinse.
Return the peas to the slow cooker, add the following ingredients and cover with liquid. I use a couple cans of vegetable broth and some water, but you can use just water, chicken broth, or any combination you like!
Smokey Black Eyed Peas
1 one pound bag of dried black eyed peas
6 sun dried tomato halves, chopped
3 slices of uncooked thick bacon, chopped
1/2 medium red onion, chopped
1/2 t red pepper flakes
salt to taste
broth or water to cover
Combine all ingredients and cook on low for 6-8 hours, or on high for 3-4 hours.
How do you enjoy your black eyed peas?
