Slow Cooker Black-Eyed Peas

Why make this recipe

Slow Cooker Black-Eyed Peas is a delicious and hearty dish perfect for any meal. This recipe is simple to prepare and allows the flavors to develop slowly, making it a favorite for gatherings or family dinners. With minimal effort, you can enjoy a warm bowl of comfort food that’s packed with protein and flavor. Plus, black-eyed peas are known for their nutritional benefits and are thought to bring good luck when eaten, especially on New Year’s Day.

How to make Slow Cooker Black-Eyed Peas

Making Slow Cooker Black-Eyed Peas is easy and rewarding. You just need to gather your ingredients and let the slow cooker do the work for you. No need for soaking the peas ahead of time, which makes this dish even more convenient.

Ingredients :

• 16 ounces dry black-eyed peas, rinsed
• 8 ounces ham hock
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon hot sauce (optional)
• 1 tablespoon oil (for the Instant Pot)
• 1 bay leaf

Directions :

1. Rinse the black-eyed peas. No need to pre-soak.
2. Add the black-eyed peas, broth, water, onion, garlic, salt, cumin, pepper, bay leaf, and hot sauce (if using) to the slow cooker. Stir to mix well. Add the ham hock.
3. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
4. Using tongs, carefully remove the ham hock. Shred the meat and stir the shredded meat back into the slow cooker.
5. Remove the bay leaf before serving.

For the Instant Pot method:

1. Rinse the black-eyed peas. No need to pre-soak.
2. Turn on the pressure cooker and select sauté. Once hot, add the oil and the onion and cook for a few minutes until soft. Add garlic and cook for an additional minute. Turn off the pressure cooker.
3. Add black-eyed peas, broth, water, bay leaf, salt, cumin, pepper, and hot sauce (if using). Stir to mix well. Add the ham hock.
4. Close the lid and seal the valve. Cook on high pressure for 30 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
5. Using tongs, carefully remove the ham hock. Shred the meat and stir it back into the Instant Pot.
6. Remove the bay leaf before serving.

How to serve Slow Cooker Black-Eyed Peas

Serve Slow Cooker Black-Eyed Peas hot, in a bowl, as a main dish or a side. You can pair it with cornbread or over rice for a complete meal. A sprinkle of fresh herbs or a dash of additional hot sauce on top can enhance the flavor.

How to store Slow Cooker Black-Eyed Peas

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the peas for longer storage. Just make sure to let them cool completely before placing them in a freezer-safe container or bag.

Tips to make Slow Cooker Black-Eyed Peas

• Be sure to rinse the black-eyed peas to remove any dirt or debris.
• If you want a thicker consistency, you can mash some of the peas after they are cooked.
• For a vegetarian version, you can omit the ham hock and use vegetable broth instead.

Variation (if any)

You can add diced tomatoes, bell peppers, or even greens like spinach or kale to the recipe for an extra boost of flavor and nutrition. Adjust the spices to suit your taste.

FAQs

1. Do I need to soak black-eyed peas before cooking? No, you do not need to soak black-eyed peas before cooking. They can be rinsed and added directly to the slow cooker.
2. Can I use other types of beans? While this recipe is specifically for black-eyed peas, you can experiment with other beans, but cooking times may vary.
3. Is this dish gluten-free? Yes, this dish is gluten-free as all the ingredients used are free from gluten, but always check the labels to be sure.

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