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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