Crockpot Black-Eyed Peas and Ham

Diana Rattray
    485 min
Ratings (5)

This is an easy and tasty crockpot black-eyed pea dish for New Year's Day or any everyday family dinner. Black-eyed peas are a Southern tradition for New Year's Day. There are multiple theories about how this tradition began, a couple of them relating to the Civil War. But whatever the source, if you grew up in the South, you likely were served black-eyed peas for New Year's Day.

The symbolism that gets passed along is that the black-eyed peas swell, which is a sign of growing prosperity in the new year. Black-eyed peas are not peas, they are a bean that is a subspecies of the cowpea. Heirloom varieties of black-eyed peas grow throughout the South. Some of them have eyes that are other colors, such as brown, red, pink, or green. The black-eyed peas are green when they are first shelled, then they fade to buff as they are dried.

This recipe uses frozen black-eyed peas. You can also find fresh black-eyed peas and dried black-eyed peas. Either would work, but it would be wise to soak the dried peas overnight before adding them to the crockpot.

What You'll Need

  • 1 pound frozen black-eyed peas
  • 1 cup chicken broth
  • 2 ribs celery, thinly sliced
  • 4 cloves garlic, minced
  • 1 bunch (6 to 8) green onions, thinly sliced
  • 6 ounces diced ham
  • 1/8 teaspoon coarsely ground black pepper
  • 1/2 teaspoon Creole seasoning

How to Make It

  1. Slice the celery and green onions, mince the garlic, and dice the ham.
  2. Combine all of the ingredients in a slow cooker.
  3. Cover and cook on LOW for 6 to 8 hours.
  4. Serve in a bowl along with some of the cooking liquid.

For a traditional Southern New Year's Day meal, serve the black-eyed peas with collard greens, corn bread, and a pork chop.

You can use other meat than ham to flavor the black-eyed peas. Salt pork, bacon, or pork sausage could substitute for the ham.

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