Crock Pot Black Eyed Peas are easy from a slow cooker! They're a tradition to have on New Year´s day too. You will have a lucky day for every bean that you eat. Really!
Course Main Dish, Side Dish
Cuisine Crock Pot, Slow Cooker, Vegan
Prep Time 15 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours15 minutesminutes
Servings 6Servings
Calories 262kcal
Author Ginny McMeans
Ingredients
1poundbag dried black-eyed peas
About 2 cups water and 2 cups vegetable broth.
1small onion, diced
1clovegarlic, finely diced
1bay leaf
1teaspoonhot sauce such as Sriracha
1teaspoonground sage
1teaspoonsalt
½teaspoonpepper
½teaspoonpaprika
⅛teaspoondried thyme
⅛teaspoonliquid smoke
Instructions
The night before cooking:
Put the black-eyed peas in a large bowl and cover with water to clean. Swish your hand around in the water and pick out any beans that don't look good or that float.
Drain the beans. Put the beans in a very large pot or bowl. Cover with fresh water by about 4 inches above the beans.
Let soak on the counter overnight. They will plump up.
The morning of cooking:
Drain the presoaked black eyed peas and put them in the slow cooker.
Add the onion, garlic and spices to the crockpot. Add 2 cups of vegetable broth. Now add enough water to just cover the beans. You may also use more broth instead.
Turn on low for about 6 to 8 hours.
They can also be cooked on high for 3 to 4 hours. Give a bean a pinch at the end of cooking to make sure they are the softness that you like. Or ... have a spoonful. HA! Ready to serve.