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 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.

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.

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