Crock Pot Black Eyed Peas
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!
Servings 6 Servings
- 1 pound bag dried black-eyed peas
- About 2 cups water and 2 cups vegetable broth.
- 1 small onion, diced
- 1 clove garlic, finely diced
- 1 bay leaf
- 1 teaspoon hot sauce such as Sriracha
- 1 teaspoon ground sage
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ⅛ teaspoon dried thyme
- ⅛ teaspoon liquid smoke
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.
You Can Freeze Slow Cooker Black Eyed Peas
Let cool to room temperature.
Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
THE NIGHT OF SERVING:
Put all in a large saucepan and heat through. You could also heat in the microwave.
Serving: 12Ounce | Calories: 262kcal | Carbohydrates: 47g | Protein: 18g | Sodium: 400mg | Potassium: 867mg | Fiber: 8g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 2.6mg | Calcium: 87mg | Iron: 6.3mg