Description
This hearty Crockpot Black Eye Peas recipe combines tender black eye peas with smoky ham and flavorful seasonings, simmered slowly to perfection. It’s a comforting, easy-to-make dish that’s perfect for a nutritious family meal.
Ingredients
Scale
Black Eye Peas
- 1 pound dry black eye peas
Meat
- 1 ham hock
- 1 ½ cups diced ham (optional)
Vegetables & Aromatics
- 1 onion, diced
Liquids & Sauces
- 4 cups chicken broth
- 1 cup water
- 1 ½ tablespoons Worcestershire sauce
- ½ tablespoon apple cider vinegar
- 3-5 dashes Tobasco hot sauce
Seasonings
- Salt and pepper to taste
Instructions
- Soak the peas: Soak your dry black eye peas overnight in a bowl filled with about two inches of water above the peas. Allow them to expand and discard any peas that float to the top as these are likely bad.
- Drain and rinse: The next day, drain the soaking water from the peas and thoroughly rinse them under cold water to prepare for cooking.
- Combine ingredients in crockpot: Add the diced onion, soaked peas, diced ham (if using), and ham hock into the crockpot bowl.
- Add liquids and seasonings: Pour in the chicken broth, water, Worcestershire sauce, apple cider vinegar, and Tobasco hot sauce. Season with salt and pepper to taste. Stir gently to combine all ingredients evenly.
- Cook: Secure the lid on the crockpot and cook on low heat for 6 to 8 hours. This slow cooking will tenderize the peas and infuse the dish with deep smoky, tangy flavors.
- Serve: Once cooked, remove the ham hock if desired, and serve the black eye peas hot. Enjoy this comforting, protein-rich meal with your favorite side.
Notes
- Soaking the peas overnight significantly reduces the cooking time and helps improve digestibility.
- If you prefer a vegetarian version, omit the ham hock and ham and increase the broth volume or use vegetable broth instead.
- Adjust the amount of Tobasco hot sauce according to your preferred spice level.
- Leftovers store well in the refrigerator for up to 4 days and can be reheated gently on the stovetop or microwave.
- This dish can be served as a main or side and pairs well with rice or cornbread.
