Crock Pot Black Eyed Peas Recipe With Bacon

BASIC CROCK POT BLACK-EYED PEAS

Steps:

• Gather the ingredients.
• Rinse the black-eyed peas in a colander under cold running water. Pick them over and discard any damaged or malformed peas.
• Put the peas in a large slow cooker along with the sliced onion and minced garlic. Add the freshly ground black pepper and the water.
• Cover the slow cooker and cook on low for about 5 hours (about 3 hours on high). Add the salt or salt blend, stir, and taste again, adding more salt or seasoned salt if needed.
• Continue cooking for 15 to 20 minutes and stir well before serving.

SLOW COOKER BLACK EYED PEAS WITH BACON

Steps:

• Place all the ingredients into the slow cooker and cook on HIGH for 6 hours (or LOW for 8-10 hours).

CROCK POT FRESH BLACK-EYED PEAS WITH BACON RECIPE

Steps:

• Rinse the black-eyed peas and drain well.
• Put the rinsed fresh peas in a 4- to 6-quart slow cooker.
• Dice the bacon and set aside.
• Peel and chop the onion. Chop the bell peppers.
• Place a large skillet over medium heat. Add the bacon to the skillet and cook until softened and most of the fat has rendered. Add the onion, bell peppers, and celery; continue cooking until vegetables are tender, stirring frequently.
• Stir in garlic and cook for 1 minute longer.
• Transfer the bacon and vegetable mixture to the slow cooker along with the water.
• Cover and cook on low for 5 to 7 hours, or until peas are tender.
• Add the tomatoes, chili powder, salt, pepper, and oregano; continue cooking for 1 to 2 hours longer.

SLOW COOKER BLACK-EYED PEAS WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings in the same pan over medium to medium-high heat. Add onion and garlic and saute until tender, 5 to 7 minutes.
• Combine chicken broth, peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sauteed onion and garlic mixture, and any remaining bacon drippings.
• Cover and cook on Low until peas are tender, 4 to 6 hours.

SLOW COOKER SPICY BLACK-EYED PEAS

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

INSTANT POT BLACK-EYED PEAS

Steps:

• Set Instant Pot to Sauté, adjust to the highest setting.
• Add vegetable oil, and let it heat up for a minute.
• Add diced pork/ham and diced bacon. I used a small boneless rib for my pork, since that was the smallest amount I could get of fresh pork. Allow the meat to brown for 5-10 minutes. This will help prevent the meat from seeming boiled and soggy. If you add the onion too early, the moisture from the onion will prevent the browning.
• Add diced onion, and cook until the diced onion is almost clear.
• Add minced garlic, and cook for 1 minute.
• Add collard greens.
• Add water, chicken bouillon, black pepper, and bay leaves. Stir and mix everything together.
• Add rinsed black-eyed peas.
• Put the lid on, and set to Manual, High for 40 minutes.
• Allow to naturally release pressure for 7-10 minute

BLACK-EYED PEAS WITH BACON

Steps:

• Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
• Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

BLACK-EYED PEAS WITH BACON

Steps:

• Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

BLACK EYED PEAS IN THE CROCK POT

Steps:

• Chop bacon into 1 inch pieces.
• Add to medium pan and cook until crispy. Do not drain off the grease!
• Add onion, celery, and garlic to bacon and cook for 5 minutes.
• Add all of the ingredients from the pan including the bacon grease to crock pot.
• Add remainder of ingredients to crock pot.
• Cook on low for 2 hours or on high for 1 hour.
• Stir and serve on rice.
• Enjoy.