Eating black-eyed peas doesn’t have to be only a New Year's Day tradition. As luck would have it, they are also a great low-cost way to get high fiber and plant-based protein.
This simple recipe can serve as a stand-alone balanced meal or as a side dish.
Slow Cooker Black-Eyed Peas
Ingredients
- 2 pounds of dried black-eyed peas (alternative is 3 cans, no added salt)
- 2 cans of fire-roasted tomatoes
- Optional: 1/4 pound of thick-cut bacon
- 1 tablespoon of garlic powder
- 2 teaspoons of onion powder
- 2 teaspoons of ground cumin
- 1 bay leaf
Overnight Directions
- Pour the dried beans in a pot, fill with water until the peas are covered. Place the lid on top of the pot and soak overnight.
- If you choose to use bacon, cook it to the desired crispiness and drain excess fat.
- Chop the bacon into bite-sized pieces and store until you’re ready to cook.
Cooking Direction
- Drain water from black eyed peas.
- Pour the following into the slow cooker: black-eyed peas, tomatoes, bacon and seasonings.
- Set the slow cooker to low and cook for 8 hours until the peas are tender and stir occasionally.
Optional: Top your dish with shredded Monterey-Jack cheese and serve over freshly baked cornbread.
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