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Every winter, right around the time the decorations are coming down and the days feel a little quieter, I find myself reaching for this recipe. Not because it’s fancy. Not because it’s trendy. But because it’s steady. Comforting. The kind of food that doesn’t ask much from you, but gives back plenty.
And yes, I do make it around New Year’s for the good luck tradition. Black-eyed peas, greens, cornbread — I grew up with all of that, and some habits stick in the best way. But honestly? I make this all winter long. On cold Tuesdays. On Sundays when I don’t want to think too hard. On days when the laundry pile is taller than I’d like and I just want dinner handled.
This is the kind of dish that hums along in the background while life happens. The slow cooker does its thing, the kitchen smells like bacon and onions and something good coming your way, and when you finally sit down, you get a bowl of real food that fills you up and settles you down. That’s my kind of cooking.
Why You’ll Love This (Besides the Whole Good-Luck Thing)
Here’s the thing — this recipe earns its keep:
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It practically cooks itself. A little prep, then the slow cooker takes over.
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Big, cozy flavor. Bacon, ham, garlic, and warm spices do the heavy lifting.
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Hearty but not heavy. Filling, yes. Fussy or rich, no.
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Very forgiving. Missing an ingredient? There’s probably a workaround.
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Even better the next day. Leftovers are gold around here.
It’s also one of those recipes that feels like it’s been around forever, even if you tweak it here and there. And you will tweak it. We all do.
Ingredient Notes (Plus a Few “Use What You’ve Got” Tips)
Let me walk you through the lineup, with a few side notes from my own kitchen.
Dried black-eyed peas
No soaking needed, which is one of the reasons I love this recipe so much. Just rinse them well and check for any little stones or odd bits. It doesn’t happen often, but when it does, you’ll be glad you looked.
Bacon
I lean toward thick-cut because I like bigger, meatier pieces in the finished dish. But regular bacon works just fine. This isn’t the place to overthink it.
Ham
This is where leftovers shine. Holiday ham, deli ham, freezer ham — it all works. The ham adds salt and depth that makes the broth taste like it’s been simmering all day, even though you didn’t babysit it.
Onion and garlic
These are your base notes. They matter. Fresh is best here, and yes, it’s worth chopping them yourself.
Chicken broth
Low-sodium gives you more control. Between the bacon and ham, there’s already plenty of salt floating around, so it’s nice to adjust at the end.
Smoked paprika and thyme
Smoked paprika gives that gentle, campfire-in-the-distance flavor that makes people ask, “What’s in this?” Thyme keeps things grounded and cozy.
Cayenne (optional)
Just a pinch can wake things up. You won’t taste heat so much as warmth. And if you skip it, no harm done.
Bay leaf
One lonely leaf, working quietly in the background. Don’t forget to fish it out later. Ask me how I know.
Let’s Get Cooking (With a Few Helpful Asides)
This really is easy, but I’ll walk you through it like we’re standing at the counter together.
1. Rinse and check the peas
Spread the peas out on a baking sheet or just look them over in a bowl. You’re checking for tiny stones or shriveled peas. Quick rinse under cool water, good drain, done.
It takes maybe two minutes. Worth it.
2. Load up the slow cooker
Into the slow cooker go:
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Black-eyed peas
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Diced onion
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Minced garlic
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Smoked paprika
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Thyme
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Cayenne, if you’re using it
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Bay leaf
Pour in about 4 cups of broth, enough to cover everything comfortably. If your slow cooker runs hot and you like things thicker, you can hold back a little liquid. You can always add more later.
Give it a gentle stir. Nothing fancy.
3. Cook the bacon (and save a little magic)
Chop the bacon and cook it in a skillet until crisp. Try not to snack too much, but no judgment if a few pieces disappear. That’s just quality control.
Before draining, scoop out about a tablespoon of the bacon drippings and add that right into the slow cooker. This small step adds a lot of flavor. Then drain the rest of the bacon on paper towels.
4. Add the ham and bacon
Toss the cooked bacon and about a cup of diced ham into the slow cooker. Give everything another stir. At this point, it already smells like something good is coming.
5. Set it and forget it (mostly)
Cover and cook:
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High for 6–7 hours
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Low for 10–12 hours
I usually go low if I’m starting it in the morning and high if it’s a later start. Either way, you’re looking for tender peas and broth that’s thickened into something stew-like, not soupy.
Here’s a small tip: If it looks a little thin near the end, crack the lid and let it cook another 20–30 minutes. Some slow cookers hold in more moisture than others.
6. Taste, adjust, and finish
Fish out the bay leaf. Then taste. Add salt and pepper if needed, though honestly, sometimes it’s perfect as-is thanks to the meats.
If you’re feeling a little fancy, a sprinkle of chopped parsley brightens things up. If not, nobody’s judging.
How Long Is “Done,” Really?
Black-eyed peas should be tender but not falling apart. You want them creamy inside, not chalky. If they still have bite, they just need more time. Slow cookers vary, and beans have minds of their own sometimes.
The broth should look rich and slightly thick. Think stew, not soup. If it’s too thick for your taste, stir in a splash of broth or water. This is your bowl of food. Make it the way you like it.
How I Like to Serve It (And a Few Other Good Ideas)
There are lots of right ways to eat this. These are a few favorites around here:
With cornbread
Warm, buttery cornbread soaking up that smoky broth? That’s comfort food math that always adds up.
Over rice
Especially good if you want to stretch the meal or make it extra filling. White rice, brown rice, even leftover takeout rice works in a pinch.
With sautéed greens
Collards, mustard greens, even spinach if that’s what you have. It keeps with the Southern tradition and adds something fresh to the plate.
Straight from the pot
Standing at the stove, spoon in hand, telling yourself you’re just “checking seasoning.” We’ve all been there.
Sometimes I serve it as the main event, sometimes as a side next to roast chicken or pork chops. It’s flexible like that.
Variations and Flavor Twists (Because We All Like Options)
Once you’ve made this once, you’ll start thinking of ways to make it your own. That’s half the fun.
Vegetarian version
Skip the bacon and ham. Use vegetable broth. Add a splash of liquid smoke if you like that smoky note. A little extra smoked paprika helps too.
Spicy version
Add diced jalapeños with the onions, more cayenne, or just bring the hot sauce to the table and let everyone decide for themselves.
Tomatoes for a little tang
Stir in a can of diced tomatoes during the last hour of cooking. It changes the vibe a bit, but in a good way — brighter, slightly saucy.
Fresh herbs
A few sprigs of thyme or rosemary added early can deepen the flavor. Just remember to remove the stems before serving.
Pork-free
Smoked turkey legs or wings work beautifully and still give that slow-simmered flavor. Turkey bacon can work too, though it won’t add quite as much richness.
More veggies
Diced carrots or celery can go in with the onions if you want to stretch things or sneak in a little extra color.
This recipe is sturdy. It can handle a little creativity.
Make-Ahead, Storage, and Reheating (Real-Life Stuff)
One of the best parts of this dish is how well it keeps.
In the fridge
Store in an airtight container for 4 to 5 days. The flavors actually get deeper, which feels like a small gift when you open the fridge later in the week.
In the freezer
Let it cool completely, then freeze in portions. It holds up beautifully. I like to freeze flat in zip-top bags so they stack easily.
Reheating
Stovetop is my favorite. Add a splash of broth or water, warm it gently, and stir now and then. Microwave works too — just go slow and stir halfway through so it heats evenly.
If it thickens too much, thin it out. If it seems thin, let it simmer a bit. Beans are patient like that.
A Little Note on Tradition (and Why I Still Make This After All These Years)
Food traditions can feel funny sometimes. You tell yourself you don’t really believe in luck from a pot of peas… and yet, there you are every January, stirring a slow cooker like generations before you.
For me, it’s less about superstition and more about rhythm. Certain foods mark certain moments. This one marks slowing down after the holidays, getting back into routine, feeding people well without making a big production of it.
It reminds me that good meals don’t have to be complicated. They just have to be honest.
And maybe, just maybe, a little lucky too.
Frequently Asked Questions
Can I be honest… I forgot to soak anything. Is that okay?
You’re fine. That’s one of the quiet perks of this recipe — the peas don’t need soaking, and nothing terrible happens if you just rinse and go. I’ve made it half-asleep more than once and it still turned out comforting and solid. This dish is very forgiving like that.
Mine tastes better the next day. Is that normal or did I imagine it?
Oh, that’s very real. Beans do that funny thing where they settle into themselves overnight, almost like they needed a nap. I’ve caught myself looking forward to leftovers more than the first bowl. So no, you didn’t imagine a thing.
I think I added too much liquid. Now what?
Here’s the thing — I’ve done that too. If the flavor’s good and the peas are tender, you didn’t ruin anything. Letting it simmer uncovered for a bit or serving it over rice usually fixes the “too soupy” feeling. And honestly, once cornbread gets involved, nobody notices.
Can I skip the bacon fat step? I already cleaned the pan.
Yes, you can skip it and the dish will still be good. But that little spoonful does add something cozy and rounded, which is why I mention it. I’ve made it both ways depending on how distracted I was, and nobody sent complaints either time.
Mine isn’t spicy at all. Did I miss something?
Probably not. This recipe leans warm and savory more than spicy-spicy. The cayenne is subtle, almost shy. If you want heat, hot sauce at the table is the easiest fix — that way everyone gets what they want without arguing about it.
Can I really freeze this? Beans always make me nervous in the freezer.
I get that hesitation, but this one holds up beautifully. I freeze it all the time, usually in smaller containers so I’m not stuck thawing a mountain of beans. It reheats like it never left, maybe with a splash of broth and a good stir to wake it up.
Is it weird if I eat this straight out of a mug?
Not weird at all. I’ve done it standing at the counter, barefoot, with the slow cooker still warm behind me. If a recipe makes you comfortable enough to eat it that way, I’d say it’s doing its job just fine.
Final Thoughts (From My Kitchen to Yours)
If you’re craving something that tastes like it came out of your grandmother’s kitchen — without actually standing over the stove all day — this is your recipe. It’s simple, warm, full of flavor, and flexible enough to fit whatever’s already in your fridge.
Serve it with cornbread, over rice, with greens, or straight from the pot. Eat it on New Year’s Day or a random Wednesday when the weather’s gloomy and you want something steady and kind on your plate.
If you give it a try, I’d love to hear how you make it your own. Extra spice? Turkey instead of ham? Tomatoes or no tomatoes? That’s the good part — everyone’s version tells a little story.
Me? I’m usually eating it out of a wide mug, barefoot in the kitchen, dipping cornbread with one hand and telling myself I’ll sit down in just a minute. Not fancy. Just right.
Slow Cooker Black-Eyed Peas with Bacon
Ingredients
- 1 lb dried black-eyed peas rinsed and sorted
- 6 slices thick-cut bacon chopped
- 1 cup diced ham
- 1 tbsp reserved bacon drippings
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 bay leaf
- ⅛ tsp cayenne pepper optional
- salt and black pepper to taste
Instructions
- Rinse and sort the black-eyed peas, removing any debris or shriveled pieces. Drain well.
- In a skillet over medium heat, cook chopped bacon until crispy. Reserve 1 tbsp of the drippings. Drain bacon on paper towels.
- Add peas, diced onion, garlic, smoked paprika, thyme, bay leaf, and cayenne (if using) to the slow cooker. Pour in chicken broth to cover.
- Stir in cooked bacon, diced ham, and the reserved bacon fat.
- Cover and cook on high for 6–7 hours or low for 10–12 hours, until peas are tender and broth thickens slightly.
- Remove bay leaf, taste, and season with salt and pepper as needed. Serve hot with cornbread, rice, or sautéed greens.
