Ingredients
- 1 pound dried black-eyed peas
- 1 small onion, diced
- 1 red, orange, or yellow bell pepper, diced
- 1/2 cup chopped Canadian bacon
- 2 garlic cloves, minced
- 6 cups water
- 1 chicken or beef bouillon cube
- 1/2 teaspoon kosher salt
- 1 bay leaf
Instructions
-
Combine ingredients
Add the black-eyed peas, onion, bell pepper, Canadian bacon, garlic, water, bouillon cube, salt, and bay leaf to the slow cooker. -
Cook
Cover and cook on LOW for 5–6 hours, or until the beans are tender. -
Finish and serve
Remove the bay leaf before serving. Taste and adjust seasoning if needed. Serve warm.
Notes
No Pre-Soaking Needed
One of the best parts of this recipe is that dried black-eyed peas can go straight into the slow cooker — no soaking required.
Make It Vegetarian
Omit the Canadian bacon and replace the water and bouillon cube with vegetable broth.
Use Broth for More Flavor
Swap water and bouillon for chicken or beef broth for a deeper, richer taste.
Adjust Consistency
-
Use 7 cups liquid for a soupier texture.
-
Use 5 cups liquid for a thicker, stew-like dish.
Protein Swaps
Turkey bacon works well as a lighter alternative to Canadian bacon.
Pressure Cooker Option
Add all ingredients to a pressure cooker and cook on high pressure for 45–50 minutes, then release steam before serving.
