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