Crockpot Black Eyed Peas

Black eyed peas are one of my favorite comfort foods.  They are inexpensive, healthy, and easy to prepare.  My husband loves them too.  We make them every year in January for good luck.  You can cook them on the stove but I love using the crockpot to make it even easier.

I start by soaking the peas overnight.  Then I put the peas, water, onion, celery, ham, and spices in the crockpot.  Set on low for 8 hours and you have a delicious pot of peas ready for dinner. In place of the ham you can use bacon, salt pork, or ham hock.  I’ve used all of those.  For this pot I used some nitrate free cooked ham I found at Sprouts.  I cut some of the ham pieces rather large so that I could pull them out before serving.  I also cut some of it into tiny pieces to keep in with the peas for serving.

I almost always make my Jiffy Knock-Off Cornbread to go with these and I usually serve a salad or steamed broccoli for a little green on the side.

The leftovers freeze nicely for future meals.  Just place them in a freezer friendly zip-top bag and store for up to three months in the freezer.  When you’re ready to eat them let them defrost and warm them on the stove.

Black Eyed Peas in the Crockpot

Crockpot Black Eyed Peas
  • 1 lb bag dried black eyed peas
  • 5 cups water, vegetable stock, or chicken stock
  • 1-2 cups cooked ham, ham hock, or salt pork, diced
  • 3 garlic cloves, minced or finely chopped
  • 2 finely chopped celery stalks
  • 1 cup chopped onion
  • 2 bay leaves
  • ½ tsp salt
  • ½ tsp pepper
  1. Soak peas overnight in a large bowl with plenty of water.
  2. Drain and rinse peas and add them to the crockpot.
  3. Add the rest of the ingredients down through the bay leaves and cook on low for 8 hours.
  4. Add salt and pepper. Taste. Add more salt and pepper as needed.
I used nitrate free cooked ham. I chop 1 cup of the ham into large chunks that can be taken out before eating the peas. The other ½-1 cup of ham I dice finely and keep it in with the peas when serving.


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