There are a couple of foods that people with southern roots eat on New Year’s Day – collard greens and black-eyed peas. I thought that I had a black-eyed peas recipe on this site already but I was wrong. (It was actually a black bean in a crockpot recipe that I had posted.) Fortunately, how to cook fresh black-eyed peas in a slow cooker is very similar. I remembered to soak the dry black-eyed peas in 4 cups of cold water overnight, but I forgot to put them in the slow cooker before we went to church on Sunday. (Oops!) It was fine though because cooking the black-eyed peas on high for 3 to 4 hours in the slow cooker was equally as good as cooking them on low for 6 to 8 hours. They turned out so well that I have been eating them for lunch (mixed with some collard greens) all week.
- 1 pound dried black-eyed peas (Soak in 4 cups of cold water overnight. Drain and rinse them well.)
- 1 cup onions, chopped
- 6 cloves of garlic, minced
- 2 bay leaves
- 1 cup roughly chopped cooked bacon
- 6 cups cold water
- 1 tbsp seasoned salt
- 1 tsp ground black pepper
- Place all of the ingredients in the slow cooker.
- Stir to blend.
- Cover the slow cooker and cook on high for 3 to 4 hours on high. (As an alternative, you can cook on low for 6 to 8 hours.)
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