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Slow Cooker Spicy Black-Eyed Peas

Slow Cooker Spicy Black-Eyed Peas

  • Prep

    30 m
  • Cook

    6 h
  • Ready In

    6 h 30 m
MJ46NY

MJ46NY

Enjoy this easy crock pot recipe that's perfect for pot luck dinners and barbecues.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
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Reviews

Ti
498

Ti

9/24/2008

So, you need to try this. Don't soak the beans overnight. Black eyed peas don't need to soak. I used pork blade steaks (2) and one piece of bacon. I browned the pork with salt and pepper. I added the meat to my six cups of chicken stock/water mix. I sauteed the onion (2 small ones), 2 carrots, tons of garlic, the red pepper, and jalapeño, cumin and cayenne in the oil from the pork. I added that to the broth. Then, I put in a tablespoon or so of honey! I put in the black eyed peas and cooked on high for one hour and then turned it down to low and cooked another 5 1/2 or so. The last hour, I added an entire bunch of coarsely chopped kale. Served it with cornbread and honey to top the cornbread. Normally, I like cornbread crumbled in my beans; however, this was such a good soup, I didn't want to change the flavor with the sweetness of the bread. So, I ate it on the side. Oh, this dish was heaven! I froze the leftovers for when our baby arrives in about 4 weeks.......but I really struggled with that! I wanted to eat it for lunch and dinner tomorrow!

Scotdog
346

Scotdog

10/20/2007

There's a thin line between watery & brothy. I like my black-eyes brothy (thick). I soaked mine for 6 hrs. Cooked them on high 6 1/2 hours in the crock-pot. Used 1 can of chicken broth in place of the cube (don't like cubes). Walked out to my garden for 3 different kinds of hot peppers. Left out the salt, I don't believe you need it with both ham & bacon. Hubbie said "Best beans ever".

James Starritt
345

James Starritt

2/16/2008

I absolutely loved this meal. At the start of the year I found out I have extremely high cholesterol and came seeking healthy foods. I switched out the four strips of bacon for a couple of extra slices of lean ham (same weight but with the big clobs of fat) otherwise I left the recipe alone. It deserves to be cooked slowly over 6-8 hours rather than being cooked on high. Comments on the quantity of fluid seem overblown, probably because soaking the quantity of beans required for this recipe actually takes more than the a cup of water ... if you do pre-soak the beans you'll need to remove quite a bit more, however over 6-8 hours this isn't an issue. I'm not sure why anybody would pre-soak these beans in water, when you can have them soften up nicely in the flavorful slow cooker. I divide this into about six meals and throw it over fresh greens. Awesome.

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