Crock Pot Fresh Black-Eyed Peas With Bacon and Tomatoes

Black Eyed Peas With Bacon and Tomatoes
Black Eyed Peas With Bacon and Tomatoes. Diana Rattray
  • 5 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 5 hrs
  • Yield: 6 to 8 Servings

These flavorful peas are cooked in the slow cooker and seasoned with fire-roasted or chili-seasoned tomatoes, chili powder, and bacon. 

If you live in the South, you can probably find fresh peas in grocery stores and farmer's markets when in season. If you aren't lucky enough to have access to fresh black-eyed peas or purple hull peas, use frozen or canned and drained black-eyed peas.

See Also
Crockpot Black Eyed Peas and Ham

What You'll Need

  • 1 1/2 pounds fresh black-eyed peas, rinsed, drained
  • 8 to 12 ounces bacon, diced
  • 1 1/2 cups chopped onion
  • 1 cup chopped red and green bell pepper
  • 1/2 cup chopped celery
  • 1 clove garlic, minced
  • 1 1/2 cups water
  • 1 can (14.5 ounces) fire-roasted diced tomatoes or chili-seasoned tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried leaf oregano

How to Make It

  1. Put rinsed fresh black-eyed peas in a 4 to 6-quart slow cooker.
  2. Cook bacon in a large skillet until softened; add onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender.
  3. Stir in garlic and cook for 1 minute longer.
  4. Add the vegetable mixture to the slow cooker along with the water.
  5. Cover and cook on low for 5 to 7 hours, or until peas are tender.
  6. Add remaining ingredients and continue cooking for 1 to 2 hours longer.

    Serves 6 to 8.