New Year’s traditions often bring a taste of good fortune, and nothing says good luck quite like a bowl of Crock Pot Southern Black Eyed Peas. This recipe makes it incredibly simple to enjoy a dish rich with smoky flavor and comforting creaminess. Forget complicated steps or hours of tending; your slow cooker handles all the hard work, meaning no pre-soaking is necessary.
According to culinary historians, eating black-eyed peas on New Year’s Day is a Southern tradition believed to bring good luck and prosperity for the year ahead.
Why You’ll Love These Crock Pot Southern Black Eyed Peas
- Effortless Cooking: Simply add your ingredients to the slow cooker and let it do the rest. This truly is a set-it-and-forget-it recipe perfect for busy days.
- Authentic Southern Flavor: Each bite offers deep, smoky goodness thanks to the ham hock and savory seasonings. You will love this traditional taste.
- New Year’s Tradition: Serve these tender peas to invite good luck and prosperity into your home for the year ahead. It’s a delicious way to celebrate.
- Perfect Texture: The slow cooking process ensures your peas are wonderfully creamy and perfectly tender every time. No more crunchy or mushy peas.
- Versatile Side Dish: These smoky black eyed peas pair beautifully with a variety of main courses. Enjoy them with cornbread or your favorite Southern fare.
Ingredients
Gather these simple ingredients to create your delicious Crock Pot Southern Black Eyed Peas:
- 1 (16-ounce) package dried black-eyed peas
- 6 cups water
- 2 chicken bouillon cubes
- 1 teaspoon salt
- 1/2 medium yellow onion (diced)
- 2 cloves garlic (smashed)
- 1 smoked ham hock
Notes & Substitutions
- Dried Peas: Always opt for dried black-eyed peas for the best texture and depth of flavor. Canned varieties will not yield the same creamy result.
- Ham Hock: A smoked ham hock adds incredible depth. If you cannot find one, use smoked turkey legs, a leftover ham bone, or thick-cut smoked bacon.
- Bouillon/Broth: Use low-sodium chicken or vegetable broth instead of bouillon and water for an extra layer of flavor. Adjust salt accordingly.
- Onion/Garlic: Feel free to adjust the amounts of diced onion and smashed garlic to suit your personal taste preferences. More garlic means more flavor!
- Seasoning: Enhance the profile by adding a bay leaf during cooking, a pinch of black pepper, or a dash of your favorite hot sauce at the end.
Equipment
You only need a few basic kitchen items to make this simple recipe:
- A 4-6 quart slow cooker is ideal for this recipe, ensuring even cooking.
- Standard measuring cups and spoons will help you get precise amounts.
- A large spoon or potato masher is useful for achieving a creamy consistency.
Instructions
Making Crock Pot Southern Black Eyed Peas is incredibly straightforward. Just follow these easy steps:
- Prepare Peas: Begin by carefully sorting through the 16-ounce package of dried black-eyed peas. Discard any small stones, debris, or discolored peas you might find. Then, rinse the sorted peas thoroughly under cold running water in a colander until the water runs clear. This step ensures your peas are clean and ready for cooking.
- Combine Ingredients: Transfer the rinsed black-eyed peas to the crock of your 4 to 6-quart slow cooker. Next, add the 2 chicken bouillon cubes, 1 teaspoon of salt, the 1/2 medium diced yellow onion, and the 2 smashed cloves of garlic. Finally, place the smoked ham hock directly into the pot with the other ingredients.
- Add Liquid: Pour the 6 cups of water over all the ingredients in the slow cooker. Ensure the water completely covers the peas and the ham hock. If necessary, you can add a little more water to fully submerse everything, but stick close to the 6-cup mark.
- Slow Cook: Secure the lid onto your slow cooker. Set the cooker to the “Low” setting and allow the peas to cook for approximately 8 hours. If you need them sooner, you can cook them on the “High” setting for 5 to 6 hours. The longer, slower cook time on low often yields a more tender and flavorful result.
- Check Tenderness: After the recommended cooking time, carefully remove the lid. Use a spoon to check the tenderness of the black-eyed peas. They should be very soft and easily mashed. If they are still firm, replace the lid and continue cooking for another 30-60 minutes, checking periodically.
- Mash for Creaminess: Once the peas are tender, use the back of a large spoon or a potato masher to lightly mash about one-quarter to one-third of the cooked peas directly in the pot. This simple technique helps release starches, creating a wonderfully creamy and thickened broth for your slow cooker black eyed peas.
- Adjust Seasoning: Carefully remove the ham hock from the slow cooker (the meat should easily fall off the bone). Taste the peas and the broth. If needed, add more salt or a pinch of black pepper to achieve your desired flavor profile. You might find the ham hock and bouillon have provided enough savory goodness.
- Serve Hot: Ladle your flavorful Crock Pot Southern Black Eyed Peas into bowls and serve them hot. Discard the ham hock bone and any skin, but shred the tender meat from the ham hock and stir it back into the peas before serving for extra flavor and protein.
Pro Tips for Perfect Crock Pot Black Eyed Peas
- No Soaking: There’s no need to soak dried black-eyed peas before adding them to your slow cooker. The long, low cooking process tenderizes them beautifully and helps achieve a creamier texture.
- Achieve Creaminess: For that ultimate creamy broth, make sure to mash a portion of the cooked peas right in the pot. This simple step releases starches, thickening the liquid naturally.
- Seasoning Depth: Don’t skip the smoked meat component like a ham hock or smoked turkey leg. It provides an irreplaceable smoky, savory depth that defines authentic Southern black eyed peas.
- Troubleshooting: If your slow cooker black eyed peas become too thick during cooking, simply stir in a small amount of hot water or broth until you reach your preferred consistency.
- Flavor Boost: A secret touch is to stir in a small dash of apple cider vinegar just before serving. This brightens all the flavors and adds a subtle tang.
These ham hocks are a key ingredient in many traditional Southern dishes, valued for their ability to infuse soups and greens with deep, savory flavor.
Serving Suggestions, Storage & Variations
These delicious Crock Pot Southern Black Eyed Peas make a fantastic addition to any meal.
- Classic Pairings: Serve your peas with warm, crusty cornbread, a side of tender collard greens, or over a bed of fluffy white rice.
- Meal Ideas: Enjoy them as a hearty side dish alongside roasted chicken or baked ham, or even as a light main course with a simple green salad.
- Refrigerate: Store any leftover peas in an airtight container in the refrigerator for up to 4 days. They taste even better the next day!
- Freeze: For longer storage, cool the black eyed peas completely, then transfer them to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Variations
- Spicy Kick: Add 1-2 diced jalapeños (seeds removed for less heat) or a pinch of cayenne pepper with the other ingredients for a vibrant heat.
- Vegetarian Option: To make a vegetarian version of these slow cooker black eyed peas, omit the ham hock and use vegetable broth. Add a teaspoon of liquid smoke and a tablespoon of smoked paprika for a similar smoky flavor.
- Added Vegetables: Enhance the nutritional value and texture by including diced carrots, celery, or bell peppers along with the onion and garlic.
Nutrition Information
Please note that the following nutritional values for Crock Pot Southern Black Eyed Peas are estimates. They can vary based on the specific brands of ingredients you use and any substitutions or additions made. For precise dietary information tailored to your needs, always consult a qualified nutrition professional.
| Nutrition | Value |
|---|---|
| Calories | 356kcal |
| Carbohydrates | 47g |
| Protein | 26g |
| Fat | 8g |
| Saturated Fat | 3g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 3g |
| Cholesterol | 31mg |
| Sodium | 801mg |
| Potassium | 966mg |
| Fiber | 8g |
| Sugar | 6g |
| Vitamin A | 38IU |
| Vitamin C | 2mg |
| Calcium | 103mg |
| Iron | 7mg |
Frequently Asked Questions
- Do I need to soak black-eyed peas before slow cooking? No, slow cooking eliminates the need to pre-soak dried black-eyed peas. They will become perfectly tender without it.
- What can I substitute for a ham hock? You can substitute a ham hock with smoked turkey legs, a leftover ham bone, or thick-cut smoked bacon for similar smoky flavor.
- Can I use canned black-eyed peas for this Crock Pot Southern Black Eyed Peas recipe? Using canned black-eyed peas is not recommended, as they will likely turn mushy during the long slow cooking process.
- Does doubling the recipe change the cooking time? No, the cooking time for a doubled recipe remains roughly the same, though it might take a little longer to reach desired tenderness.
- How do I make them less salty? To reduce saltiness, use low-sodium bouillon or broth, and adjust added salt to taste. You can also add a few potato slices during cooking to absorb excess salt.
- What size slow cooker is best? A 4-6 quart slow cooker is ideal for this recipe, but a larger one will work just fine, too.
Conclusion
This Crock Pot Southern Black Eyed Peas recipe offers an incredibly easy, flavorful, and comforting side dish that promises a touch of good luck for the year ahead. The beauty of using a slow cooker means hands-off preparation, delivering delicious, perfectly tender peas with minimal effort. We encourage you to try this simple recipe and enjoy the rich, smoky flavors. May your kitchen be filled with warmth and your year with prosperity!
Crock Pot Southern Black Eyed Peas: Easy, Smoky, & Creamy
A simple and delicious recipe for creamy, smoky Southern black-eyed peas made effortlessly in a slow cooker. This dish is perfect for a comforting meal with minimal hands-on time.
Ingredients
Equipment
Method
Cooking Steps
- Sort and rinse the dried black-eyed peas, removing any discolored ones.
- Combine the sorted peas, water, bouillon cubes, salt, diced onion, smashed garlic, and smoked ham hock in a 4 to 6-quart slow cooker. Cook on low for 8 hours (or 5-6 hours on high) until the peas are tender.
Notes
For extra flavor, you can sauté the onion and garlic briefly before adding them to the slow cooker. Ensure the ham hock is fully submerged for even cooking.
