Ingredients
Equipment
Method
- Prepare the Peas: Begin by thoroughly rinsing your dried black-eyed peas under cold water. Carefully pick through them, removing any small stones, debris, or shriveled peas. While some recipes call for soaking, for this slow cooker method, it's generally not necessary, as the long cooking time will soften them perfectly.1 pound dried black-eyed peas
- Combine Ingredients in Slow Cooker: Place the rinsed black-eyed peas into the bottom of your slow cooker. Add the chopped yellow onion, minced garlic, and the smoked ham hock (or your chosen smoked meat).1 pound dried black-eyed peas, 1 large yellow onion, 2 cloves garlic, 1 large smoked ham hock
- Add Broth and Seasonings: Pour in the low-sodium chicken or vegetable broth. If you’re using diced tomatoes, add them now, undrained. Stir in the dried thyme, smoked paprika, and cayenne pepper (if using). Add the bay leaf.6 cups low-sodium chicken broth or vegetable broth, 1 (14.5-ounce / 411g) can diced tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 bay leaf
- Cover and Cook: Secure the lid on your slow cooker. Cook on LOW for 6-8 hours: This longer, slower cooking time allows the flavors to meld beautifully and ensures the black-eyed peas become incredibly tender and creamy. HIGH for 3-4 hours: If you're short on time, this setting will get the job done, but keep an eye on them to prevent them from becoming too mushy.
- Check for Tenderness and Season: After the recommended cooking time, carefully remove the ham hock from the slow cooker (it will be very hot). The black-eyed peas should be very tender. Using two forks, shred the meat from the ham hock, discarding any skin or bones. Stir the shredded meat back into the black-eyed peas.1 large smoked ham hock
- Adjust Seasoning: Taste the black-eyed peas and adjust the seasoning as needed. You'll likely need to add salt and freshly ground black pepper because the ham hock usually provides some salinity, but broth and peas will absorb a lot. If you desire a thicker consistency, you can mash a small portion of the peas against the side of the slow cooker insert, or remove about a cup of the peas, mash them, and return them to the pot.Salt and freshly ground black pepper
- Serve: Remove the bay leaf before serving. Stir in the apple cider vinegar (if using) just before serving; this brightens the flavors beautifully. Ladle the hot Slow Cooker Southern Black-Eyed Peas into bowls and serve immediately.1 bay leaf, 2 tablespoons apple cider vinegar
Notes
Don't Skip the Rinse and Pick: Even if the bag says "pre-cleaned," always double-check your dried black-eyed peas. A quick rinse and picking through can prevent an unwelcome surprise (like a tiny stone) in your finished dish.
Embrace the Smoked Meat: A smoked ham hock is the gold standard for authentic Southern flavor. However, if you can't find one or prefer a leaner option, smoked turkey legs/wings or even a generous amount of diced, thick-cut bacon (rendered first) will impart that essential smoky depth. For a vegetarian version, use smoked paprika and a touch of liquid smoke.
The Power of Acid: A splash of apple cider vinegar (or even a squeeze of fresh lemon juice) stirred in at the very end is a game-changer. It brightens and balances the rich, smoky flavors, making the whole dish sing. Don't skip this step!
