This post may contain affiliate links. Read my disclosure policy. Ring in the New Year, or enjoy them at any time of year, with this comforting Southern-style recipe for crockpot black-eyed peas with ham!
**Crockpot Black-Eyed Peas**
Did you know that black-eyed peas are actually beans, not peas? Either way, they’re an excellent source of calcium, folate, vitamin A, and fiber. This healthy, crock pot black-eyed pea recipe is an excellent way to ring in the new year and use up a leftover ham bone from the holidays. They are cooked to perfection and couldn’t be easier.
**More of my favorite easy black-eyed pea recipes are Black-Eyed Peas with Ham, Collard Greens, and Cabbage and Black-Eyed Pea Dip. And check out my other slow cooker recipes!**
**Why This Works!**
– High Fiber – 4 grams of fiber per cup. Good luck for the new year!
– Freezer Friendly – freeze it for up to 3 months.
– Inexpensive – perfect if you’re on a budget.
– Great for Meal Prep!
**What is the tradition of black-eyed peas on New Year’s Day?**
In some cultures, black-eyed peas are considered good luck for the new year, and some say that if you cook them with tomatoes, they “symbolize wealth and health.”
**What happens if you don’t presoak black-eyed peas?**
If you don’t presoak black-eyed peas, they will take longer to cook. To soak them, place them in a large pot or bowl with enough water to cover them and refrigerate overnight until you’re ready to cook them.
**Crockpot Black Eyed Peas Ingredients**
– Ham: Dice a lean ham steak or use a ham bone.
– Black-Eyed Peas: Rinse and soak a pound of dried peas overnight in water.
– Herbs and Spices: Bay leaves, chili powder, cumin, salt, pepper
– Garlic: Mince two cloves.
– Jalapeño: Seed and mince one jalapeño pepper.
– Vegetables: Dice an onion, red bell pepper, and tomato.
**How to Cook Black-Eyed Peas in the Crockpot**
1. Drain the soaked peas and add them to the slow cooker with four cups of water, bay leaves, and ham.
**How long do black-eyed peas take to cook?**
Set the crockpot on high and cook the peas for 6 hours.
2. Sauté the Veggies: Once done, cook the onion, garlic, bell pepper, jalapeño, and tomato in a large skillet until soft.
**Season:**
Crockpot recipes typically need more seasoning, so I found seasoning the beans during the last hour of cooking provided maximum flavor. Add the vegetables to the slow cooker and season with salt, cumin, chili powder, and black pepper.
**Finish Cooking:**
Cover and cook on high for another hour or so. Discard the bay leaves before serving.
**Variations**
– Vegetarian Black-Eyed Peas: Omit the ham. Don’t eat pork? Use smoked turkey.
– No ham? Swap it with bacon.
– Spiciness: These peas have a mildly spicy flavor, but you can adjust the heat to your taste. Use less jalapeño for milder peas, or leave the seeds and ribs in for more heat.
– Liquid: Substitute water with low-sodium chicken or vegetable broth.
**What to Serve with Crockpot Black Eyed Peas**
**Storage**
Black-eyed peas last up to 4 days in the refrigerator and 3 months in the freezer. Thaw them in the fridge for a day and microwave or heat them on the stove.
**What is the best slow cooker?**
And since so many are asking—although I have and love my Instant Pot, I still use my slow cooker and love it! Italso has a probe for meat that automatically shuts off when done. This slow cooker is so great, I own several!
**More Slow Cooker Recipes You’ll Love**
**Nutrition**
Yield: 8 servings, Serving Size: 1 cup, Calories: 115 kcal, Carbohydrates: 16 g, Protein: 8 g, Fat: 2 g, Saturated Fat: 0.5 g, Cholesterol: 13 mg, Sodium: 372.5 mg, Fiber: 4 g, Sugar: 5 g
