Print

Crowd-Pleasing Slow Cooker Black-Eyed Peas with Ham

slow cooker black-eyed peas with ham - featured image
Print Recipe

These slow cooker black-eyed peas are the ultimate hands-off recipe, delivering tender, flavorful peas with a smoky, savory broth that tastes like a hug from someone you miss. Perfect for New Year’s Day, potlucks, or any gathering, this dish is simple enough for a Tuesday night but special enough to steal the table.

Ingredients

Scale
  • 1 pound dried black-eyed peas
  • 1 meaty ham bone or 2 smoked ham hocks (about 1–1.5 pounds)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • Optional: 1 tablespoon apple cider vinegar

Instructions

  1. Prep the peas: Place the dried black-eyed peas in a colander and rinse them under cold running water. Pick through them carefully, discarding any tiny stones, shriveled peas, or debris. Set aside.
  2. Sauté the aromatics: Heat a large skillet over medium heat. Add a tablespoon of olive oil or a bit of the fat trimmed from the ham hocks. Once shimmering, add the diced onion, celery, and bell pepper. Cook, stirring occasionally, for about 5-7 minutes, until softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Deglaze the pan: Pour about 1/2 cup of the chicken broth into the skillet and scrape up all the browned bits with a wooden spoon. Pour this mixture into the slow cooker.
  4. Assemble in the slow cooker: Add the rinsed black-eyed peas to the slow cooker. Place the ham bone or smoked ham hocks on top. Sprinkle in the dried thyme, smoked paprika, black pepper, and bay leaves. Pour in the remaining 3 1/2 cups of chicken broth and the 2 cups of water. Give everything a gentle stir.
  5. Cook low and slow: Put the lid on the slow cooker and set it to low. Cook for 6-8 hours on low, or 4-5 hours on high. About halfway through, you can give the pot a gentle stir.
  6. Check for doneness: At the 6-hour mark, check the peas. They are done when tender but still hold their shape. If still firm, cook another hour. If the liquid looks too thin, leave the lid off for the last 30 minutes to reduce.
  7. Remove the ham and shred it: Using tongs, carefully transfer the ham bone or hocks to a cutting board. Let cool for a few minutes, then shred the meat off the bone using two forks. Discard any fat, skin, and bones. Return the shredded ham to the slow cooker and stir it in.
  8. Season and finish: Taste the broth and adjust seasoning. Add salt if needed, starting with 1/2 teaspoon. If using apple cider vinegar, stir it in now. Remove the bay leaves and discard.
  9. Serve: Ladle the black-eyed peas and ham into bowls. Garnish with fresh parsley or hot sauce if desired. Serve with cornbread, rice, or crusty bread.

Notes

Don’t skip the sauté step—it deepens the flavor. Watch your salt, as ham hocks are already salty. Soaking the peas is optional. If peas are still firm after 8 hours, cook on high for another hour or add a pinch of baking soda. Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

Keywords: black-eyed peas, slow cooker, ham, Southern, comfort food, New Year's, potluck, gluten-free, dairy-free

Find it online: https://bitesienna.com/crowd-pleasing-slow-cooker-black-eyed-peas-with-ham/