Slow Cooker Black Eyed Peas are simple to prepare and packed with flavor. Celebrate the New Year with a comforting bowl of crock pot black-eyed peas cooked with ham and optional collard greens for a hearty, traditional meal.
Slow Cooker Black Eyed Peas
Cooking from scratch is deeply satisfying. I love the earthy scent of rinsed dried black-eyed peas and the fresh aroma of collard greens. Those simple, natural fragrances are part of what makes home cooking so rewarding.
Thanks to the farmers who grow the food and tend the land.
Many people follow the tradition of eating black-eyed peas on New Year’s Day. What began in the Southern United States has spread widely, with families across the country adopting the practice for its symbolism and comforting flavor.
Eating black-eyed peas and collard greens on New Year’s Day is said to bring good luck. The beans swell as they cook, symbolizing prosperity; the greens represent money; and the pork—because pigs forage forward—symbolizes progress and positive motion.
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This recipe is straightforward. After soaking the black-eyed peas, add them to the slow cooker with most of the other ingredients, set it, and go about your day. If you include collard greens, add them toward the end so they stay tender and bright.
The result is a savory, smoky, deeply satisfying dish. It’s warming, flavorful, and easy to customize to your tastes.
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Slow Cooker Black Eyed Peas
Ingredients
- 1 lb Black Eyed Peas, soaked 4 to 8 hours
- 5 cups Chicken Broth, low sodium
- 1 Ham Hock or Ham Shank, (smoked for best flavor)
- 2 slices Thick Cut Bacon, roughly chopped
- 1 lg Onion, chopped
- 1 Bay Leaf
- 2 (3″) sprigs Fresh Rosemary
- 1 Jalapeño (optional) seeded and diced
- 5 cloves Garlic, pressed or minced
- 1 Tbsp Smoked Paprika
- ¼ tsp Dried Thyme
Add These Later
- 1 ½ tsp Kosher Salt (or 1 tsp table salt)
- ½ tsp Pepper
- 2 tsp Balsamic Vinegar
- 2 big handfuls Collard Greens (optional) chopped
Instructions
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Add the soaked and drained black-eyed peas to a 6-quart or larger slow cooker.
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Pour in the chicken broth, then add the ham hock, bacon, chopped onion, bay leaf, rosemary, jalapeño (if using), garlic, smoked paprika, and dried thyme. Stir to combine.
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Cover and cook on HIGH for 4 hours or LOW for 6 hours.
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Add salt, pepper, balsamic vinegar, and the collard greens (if using). Stir well.
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Cook an additional 1–2 hours, or until the beans are tender and the meat falls from the bone. Exact time depends on how long the beans were soaked and your slow cooker setting.
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Remove the bay leaf and rosemary stems. Taste and adjust salt as needed.
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Serve over rice or ladled into bowls on its own.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
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