No-Soak Crockpot Black Eyed Peas with Bacon
Crockpot Black Eyed Peas are hearty comfort food that is perfect for any occasion. Using a slow cooker, we let the black-eyed peas simmer to a tender, melt-in-your-mouth texture. Along the way, they will absorb a medley of flavors from accompanying ingredients like bacon, garlic, and onion. The result is a savory, comforting dish you’ll turn to again and again.
Servings 8
Calories 273kcal
Ingredients
- 16 ounces dried black-eyed peas
- 1 tablespoon olive oil
- 8 ounces bacon chopped
- 1 onion chopped
- 2 celery ribs chopped
- 3 carrots peeled and diced
- 1 tablespoon minced garlic
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 8 cups chicken broth
- 2 teaspoons red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper.
Instructions
- Rinse the black-eyed peas well and place them in your slow cooker.
- Heat the oil in a large skillet over medium-high heat. Add the bacon, onion, celery, and carrots.
- Cook for 8 minutes. Add the garlic, smoked paprika, and cayenne pepper. Cook for 1 more minute.
- Transfer the mixture to the slow cooker and add the broth and red wine vinegar.
- Cover and cook on HIGH heat for 6 hours. Add the salt and pepper, and cook for 15 more minutes or until the black eyed peas are tender.
Notes
Storage
Store leftover black eyed peas in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.Reheating
Reheat black eyed peas on the stove over medium heat, stirring occasionally until heated through. Alternatively, they can be reheated in the microwave in 1-minute intervals, stirring in between. Add a splash of broth or water if needed to prevent drying out.Nutrition
Calories: 273kcal | Carbohydrates: 39g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 1763mg | Potassium: 805mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4050IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 5mg