Ingredients
Scale
- 1 lb. dried black-eyed peas
- 7 cups chicken broth
- 14 oz. can petite diced tomatoes
- 6 slices bacon, cooked and sliced
- 1 cup diced ham
- ½ cup diced sweet onion
- 1 garlic clove, minced
- 1 tsp. oregano
- ¼ tsp. pepper
- about ¼ tsp. salt, add to taste at the END of cooking time
- cornbread or garlic bread
- collard greens
- steamed white rice
Instructions
- Place the dried black-eyed peas in the slow cooker without soaking them beforehand.
- Add chicken broth, diced tomatoes, cooked bacon, diced ham, onion, garlic, oregano, and pepper. Stir the mixture well while leaving out the salt for now.
- Cover the slow cooker and cook on HIGH for 7 hours, avoiding lifting the lid during this time.
- After cooking, add salt to taste.
- For a creamier texture, remove 1 cup of beans, mash it, and return it back to the slow cooker, stirring to combine.
Notes
If you prefer a vegetarian version, leave out the bacon and ham.
Feel free to adjust the seasoning based on your taste preference.
Serve with cornbread or garlic bread for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 15g
- Protein: 19g
- Cholesterol: 20mg