Slow Cooker Black Eyed Peas

Slow Cooker black eyed peas are the perfect after holiday no- cooking and no-baking dish! Using up your left over ham or turkey, this "hoppin john" recipe is a dump and go! Full of delicious Southern flavors like deep spices and garlic, you can serve flavorful black eyed peas right over rice or with corn bread.

📝 Ingredients

• 16 oz. dry black eyed peas (rinsed, but not soaked)
• 6 cups water
• 3 beef bouillon cubes (crushed)
• 1 onion (diced)
• 1 red bell pepper (diced)
• 1 jalapeno pepper (seeded and diced)
• 6 slices uncooked bacon (chopped)
• 1 cup chopped ham (optional)
• 1 tablespoon minced garlic
• 1-1/2 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

👨‍🍳 Instructions

1. 1Start by rinsing the black-eyed peas in cold water. There’s no need to soak them beforehand.
2. 2Dice the onion, bell pepper, and jalapeño, and chop the ham and bacon.
3. 3Add all ingredients, including the rinsed peas, water, spices, ham, and bacon, to your slow cooker. Stir everything together until well combined.
4. 4Set the slow cooker to high and cook for about 6 hours, or until the black-eyed peas are tender. Start checking around the 5-hour mark.
5. 5Once done, stir again to mix all the flavors before serving over fresh cornbread or rice. Enjoy!