Black-eyed peas and soup beans are two of my favorite slow cooker meals. Black-eyed peas have an earthier taste and are a little firmer than soup beans, but are just as delicious! This recipe is as easy as it gets-no soaking beans, no chopping onion (you can if you want, but I use frozen chopped onion when I’m in a hurry on a busy weekday), and allllll the flavor. Enjoy this dish with greens and cornbread (NOT the sweet variety if you’re a true southerner… *wink wink*). This recipe was adapted from a recipe from The Magical Slow Cooker.

Ingredients

• 1 lb dried black-eyed peas
• 7 cups chicken broth
• 1-14 oz. can petite diced tomatoes
• 1 cup diced ham
• 1/2 cup sweet onion, diced
• 1 garlic clove, minced
• 1 tsp oregano
• 1/4 tsp pepper
• 1/4 tsp salt or to taste (add AFTER the black-eyed peas have finished cooking in the slow cooker)

Directions

1. Add the dried peas to the slow cooker (no need to presoak).
2. Add chicken broth, diced tomatoes, ham, onion, garlic, oregano and pepper. Stir.
3. Cover and cook on high for 7 hours. Do not open the lid during the cooking time.
4. Add salt to taste.
5. For creamier beans, remove 1 cup of beans and mash. Add back to the slow cooker and stir.