Southern crockpot black eyed peas

Looking for a dish that’s as quick as it is healthy and bursting with flavor? These southern crockpot black eyed peas are your answer. Growing up, the smell of black-eyed peas simmering in the kitchen always meant comfort and good times. Now, with the magic of the slow cooker, you can capture that heartwarming taste with minimal effort, making weeknight dinners or festive gatherings a breeze.

Why You Will Love This Recipe

Every New Year’s Day, my grandmother would tell us stories of her childhood in rural Georgia, always while a huge pot of black eyed peas bubbled gently on the stove. She swore they brought good luck and prosperity for the year ahead. It wasn’t just about the superstition; it was about the ritual, the gathering, and the incredible, earthy aroma that filled her small kitchen. This recipe for southern crockpot black eyed peas isn’t just a meal; it’s a taste of those cherished memories, made effortlessly in your slow cooker.

Ingredients

Here are the simple ingredients you’ll need for this comforting dish:

• 1 pound dried black-eyed peas, rinsed and sorted
• 6 cups chicken or vegetable broth
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped (optional)
• 1/2 pound smoked ham hock, smoked turkey leg, or 4 slices bacon, chopped (for flavor)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• Salt and black pepper to taste
• 1 bay leaf
• Fresh parsley or green onions for garnish

Step-by-Step Instructions for Making the Recipe

Follow these easy steps to create your delicious southern crockpot black eyed peas:

1. Rinse the black-eyed peas thoroughly under cold water and sort through them to remove any small stones or debris.
2. Place the rinsed black-eyed peas into the crockpot.
3. Add the chicken or vegetable broth, chopped onion, minced garlic, chopped green bell pepper (if using), and your choice of smoked ham hock, smoked turkey leg, or chopped bacon to the crockpot.
4. Stir in the smoked paprika, dried thyme, and cayenne pepper (if using). Season generously with salt and black pepper. Add the bay leaf.
5. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the peas are tender.
6. Once cooked, remove the ham hock or turkey leg (if used) and shred any meat from the bone, then return the meat to the pot. Discard the bay leaf.
7. Taste and adjust seasonings as needed, adding more salt, pepper, or a pinch of extra spice if desired.
8. Serve hot, garnished with fresh parsley or sliced green onions.

Expert Tips for Best Results

For the most flavorful southern crockpot black eyed peas, do not skip the smoked meat. A smoked ham hock or turkey leg infuses the peas with a depth of flavor that is hard to replicate. If you’re vegetarian, a liquid smoke substitute or smoked paprika can add a nice smoky note, but understand the flavor profile will differ. Also, resist the urge to peek and stir frequently during the cooking process; the slow cooker works best when left undisturbed to maintain a consistent temperature. Adding a pinch of baking soda (about 1/4 teaspoon) with the broth can help tenderize older peas, especially if you live in a hard water area. Finally, taste and adjust your seasonings right before serving; this allows you to fine-tune the salt and pepper to perfection, as the flavors will have melded significantly during cooking.

Serving Suggestions

Southern crockpot black eyed peas are incredibly versatile and can be served in many delightful ways. Traditionally, they are a staple on New Year’s Day, often accompanied by collard greens (for money) and cornbread (for gold). Create a complete Southern comfort meal by pairing them with slices of crusty cornbread, a side of stewed greens, and perhaps some sliced fresh tomatoes. They also make an excellent hearty side dish to grilled pork chops, fried chicken, or even a simple skillet-seared fish. For a lighter, main course option, try serving a generous bowl of the peas over a bed of fluffy white rice, topped with a dash of hot sauce and a sprinkle of chopped green onions. Don’t forget that a side of hot pepper vinegar or a dash of your favorite hot sauce can elevate the flavors even further, adding a zesty kick that complements the rich, savory peas beautifully. These peas store well, so consider making a larger batch for easy meal prep throughout the week.

Conclusion

Preparing southern crockpot black eyed peas isn’t just about cooking a meal; it’s about embracing a tradition of comfort, flavor, and good fortune. This recipe effortlessly brings together simplicity and soul-satisfying taste, making it ideal for busy weeknights or special occasions. The slow cooker does most of the heavy lifting, allowing the rich, smoky flavors to meld beautifully while you go about your day. Whether you’re seeking a taste of the South, a healthy and protein-packed meal, or simply a dish that promises good luck for the year ahead, these black eyed peas are sure to become a beloved addition to your culinary repertoire. Enjoy the warmth, the aroma, and the delicious essence of Southern hospitality in every spoonful.

Southern Crockpot Black Eyed Peas

A comforting, soulful, and traditional dish made effortlessly in the slow cooker. It captures the smoky, rich taste of Southern black-eyed peas with minimal hands-on time, perfect for weeknights or festive gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Dish, Side Dish, Stew

Cuisine: American, Soul Food, Southern

Ingredients Equipment Method Notes

Ingredients

  

The Core Ingredients

• 1 pound dried black-eyed peas Rinsed and sorted.
• 6 cups chicken or vegetable broth
• 1/2 pound smoked ham hock, smoked turkey leg, or 4 slices bacon, chopped for flavor

Aromatics and Seasoning

• 1 small yellow onion chopped
• 2 cloves garlic minced
• 1 green bell pepper chopped (optional)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper optional, for a kick
• 1 bay leaf Discard before serving.
• Salt and black pepper to taste

Garnish

• Fresh parsley or green onions for garnish

Equipment

• Slow cooker or crockpot

Method

 

1. Prep Peas: Rinse the black-eyed peas thoroughly under cold water and sort through them to remove any small stones or debris. Place the rinsed peas into the crockpot.
   1 pound dried black-eyed peas
2. Add Ingredients: Add the chicken or vegetable broth, chopped onion, minced garlic, chopped green bell pepper (if using), and your choice of smoked meat (ham hock, turkey leg, or bacon) to the crockpot.
   6 cups chicken or vegetable broth, 1/2 pound smoked ham hock, smoked turkey leg, or 4 slices bacon, chopped, 1 small yellow onion, 2 cloves garlic, 1 green bell pepper
3. Season: Stir in the smoked paprika, dried thyme, and cayenne pepper (if using). Season generously with salt and black pepper. Add the bay leaf.
   1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1 bay leaf, Salt and black pepper
4. Cook: Cover the crockpot and cook on low for **6-8 hours** or on high for **3-4 hours**, or until the peas are tender.
5. Finish and Serve: Once cooked, remove the ham hock or turkey leg (if used) and shred any meat, returning it to the pot. Discard the bay leaf. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley or sliced green onions.
   1/2 pound smoked ham hock, smoked turkey leg, or 4 slices bacon, chopped, 1 bay leaf, Salt and black pepper, Fresh parsley or green onions

Notes

For the most flavorful peas, do not skip the smoked meat. It infuses the peas with a depth of flavor that is hard to replicate. Resist the urge to peek during cooking!

If the peas seem too thick, add a little extra broth or water at the end to reach your desired consistency.

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