The best slow-cooked black-eyed peas ever prepared in the South with bacon! Every year for the New Year, we prepare these!
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 15 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 8 slices bacon, or more to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 4 cups dry black-eyed peas
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- Heat bacon drippings in the same pan over medium to medium-high heat. Add onion and garlic and saute until tender, 5 to 7 minutes.
- Combine chicken broth, peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sauteed onion and garlic mixture, and any remaining bacon drippings.
- Cover and cook on Low until peas are tender, 4 to 6 hours.
- You can use frozen black-eyed peas instead of fresh.
- If you cook at a higher temperature, you may need to add an additional 2 cups of chicken broth.
Nutrition Facts
| Calories | 283 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 1 g |
| Sodium | 995 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe as written, while reducing in half. It would make a ton of black eyed peas as written. I did add an extra cup of chicken broth because I was concerned if there would be enough liquid. As written this recipe is good for a base but it is pretty bland on its own. My family really did not like it, personally I added hot sauce to mine to help the flavor out.