Slow Cooker Black-Eyed Peas
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Black-eyed peas on New Year’s Day are supposed to bring you luck for the new year…at least, that’s what I was always told as a child! Whether you believe in the superstition or not, these slow cooker black-eyed peas make a healthy and hearty cold-weather meal
Slow Cooker Black-Eyed Peas
Author/Source:
Jimmie @ Onceamonthmom.com
Ingredients:
- 1 lb dry black-eyed peas
- 6 cups water
- 1 chicken bouillon cube
- 1 small white onion, minced
- 1 red bell pepper, minced
- 1 green bell pepper, minced
- 2 cloves garlic, minced
- 1 cup diced ham
- Salt and pepper to taste
Directions:
Combine all ingredients in slow cooker, and cook on low 8 hours, or until peas are tender.
Freezing Directions:
Prepare as directed, then cool completely. Transfer peas to gallon-size freezer bags; label and freeze. To serve, you may thaw in refrigerator and heat on the stovetop, or place frozen contents of the freezer bag into the slow cooker and cook on low until heated through.
Servings: 8-10
This Post will be linked at:
- No Whine Wednesdays at Food on the Table
- What’s on the Menu Wednesday at Dining with Debbie
- Recipes I Can’t Wait to Try at At Home with Haley
- What’s On Your Plate at Good Cheap Eats
- What’s Cooking Wednesday at Turning the Clock Back
Should we soak the beans first?
Julie, it’s not necessary, but if that’s how you typically prefer to cook your peas, you certainly may!
Love this! I am one of those superstitious people, and ALWAYS have black eyed peas on New Years Day. Thank you for what looks like a great slow cooker recipe!
I have onion and peppers diced leftover from yesterday’s stir fry. This will be perfect to make these peas! Thanks!!