How to Make Slow Cooker Black Eyed Peas
Step #1: Boil the peas for 10 minutes in water and then strain out the water. I originally put together this recipe this past summer for my Southern-themed birthday party, and it was a total hit. I used some cayenne and liquid smoke to give it a little kick! I made it in the pressure cooker, which was delicious, but I thought that converting it to a slow cooker Black Eyed Peas recipe would make it even more user-friendly. And I know you want to know how to cook crock pot Black Eyed Peas. If you’re looking for a meatless version, check out my recipe for Vegan Black Eyed Peas! Black-eyed peas are a type of legume that are part of the cowpea family. They are notable for their pale color with a distinct black spot on their curve, giving them the appearance of having an “eye.” Step #2: Heat the olive oil in a large pan set over medium heat. Add the bacon, onion, bell pepper, and garlic; sauté for 10-12 minutes, until the bacon renders its fat. Transfer to the insert of a slow cooker. Step #3: Add the peas, broth, tomatoes, oregano, Cajun seasoning, black pepper, cayenne pepper, and liquid smoke to the slow cooker. Cook on high for 5 hours or on low for 8 hours, until the peas are soft. To reheat, simply thaw in the refrigerator overnight if frozen, then warm them in a saucepan on the stovetop over medium heat until heated through. Alternatively, you can microwave them in a microwave-safe dish, stirring occasionally, until they are warm.
