Description
Slow Cooker Black-Eyed Peas with Bacon
Ingredients
1 lb dried black-eyed peas, rinsed and soaked overnight
6 slices thick-cut bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (14.5 oz) diced tomatoes
4 cups low-sodium chicken or vegetable broth
1/2 tsp smoked paprika
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional for heat)
2 bay leaves
1/2 tsp salt (adjust to taste)
Fresh parsley, chopped (for garnish)
Directions
Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Transfer to a paper towel-lined plate and set aside.
Sauté the Veggies: In the same skillet, using the bacon drippings, sauté the onion, garlic, carrots, and celery for 4–5 minutes until softened.
Combine Ingredients: Add the soaked black-eyed peas, sautéed vegetables, diced tomatoes, chicken broth, smoked paprika, black pepper, cayenne pepper, and bay leaves to the slow cooker. Stir well.
Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the peas are tender.
Finish and Serve: Remove bay leaves, stir in half the bacon, and season with salt to taste. Garnish with the remaining bacon and fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 6–7 hours (slow cooker)
Total Time: 6 hours 15 minutes
Servings: 6–8
Calories: 240 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your black-eyed peas are fully soaked overnight in plenty of cold water; this is crucial for even cooking and digestibility. When ready to cook, render the bacon in your skillet until it is crispy and the fat is fully released. Do not drain the drippings—this is your flavor base. When sautéing the vegetables, cook them just until the onions are translucent and fragrant, about 4-5 minutes, to build a flavor foundation. Transfer everything to your slow cooker, but add the broth last, pouring it around the edges to deglaze the bowl and incorporate all the flavors. During the final hour of cooking, check the tenderness of the peas and the consistency of the broth, adjusting the lid if you need to thicken it.
Serving Suggestions
This hearty dish is incredibly versatile. For a classic Southern meal, serve it over a bed of steamed white rice or with a side of buttery cornbread to soak up the flavorful broth. It also makes an excellent filling for tacos or burritos when slightly drained. For a lighter option, serve it as a stew in a bowl, topped with a dollop of cool sour cream or Greek yogurt to contrast the smoky flavors. A simple side salad with a sharp vinaigrette helps cut through the richness.
How-to Summary
Soak peas overnight. Cook bacon until crisp, then sauté veggies in the drippings. Combine all ingredients (except half the bacon and salt) in the slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours. Once peas are tender, remove bay leaves, stir in half the cooked bacon, and season with salt. Garnish with remaining bacon and fresh parsley.
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried? Yes, but the result will be different. Use two 15-ounce cans, drained and rinsed. Add them in the last 30-60 minutes of cooking to prevent them from becoming mushy.
How can I make this recipe vegetarian? Omit the bacon. Use 2 tablespoons of olive oil to sauté the vegetables and consider adding 1 teaspoon of liquid smoke or an extra teaspoon of smoked paprika to replicate the smoky flavor.
My peas are still hard after the cook time. What happened? Old legumes or hard water can inhibit softening. Ensure your peas are not past their prime. If they’re still firm, continue cooking in 30-minute increments until tender.
Can I freeze the leftovers? Absolutely. This dish freezes beautifully for up to 3 months. Cool completely, store in airtight containers, and thaw overnight in the refrigerator before reheating.
Is the overnight soak mandatory? For the best texture, yes. For a quick soak, cover peas with water, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour before draining and proceeding.
Common Mistakes to Avoid
Avoid adding salt at the beginning of the cooking process, as it can toughen the bean skins—always season at the end. Do not skip sautéing the vegetables; this step develops foundational flavors that a raw slow-cooker start can’t match. Ensure you remove the bay leaves before serving, as they can be a choking hazard and their sharp edges are unpleasant. Finally, do not overcook the peas on the High setting, as they can become mushy and lose their shape.
Conclusion
This Slow Cooker Black-Eyed Peas with Bacon recipe is the epitome of hands-off, flavorful comfort food. By following the detailed steps and tips provided, you can effortlessly create a nourishing, smoky, and satisfying dish that pleases a crowd. Remember to adjust the final seasoning to your taste and enjoy the flexibility of the serving suggestions. It’s a foolproof recipe that guarantees a delicious result, making it a perfect addition to your weekly dinner rotation or holiday table.