Hands down, this is the only thing we'll eat over the new year! We swear by this!



1 pound dried black-eyed peas, rinsed

6 cups low-sodium chicken broth or water

1 medium onion, diced

3 cloves garlic, minced

1 bay leaf

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper (optional)

6 slices thick-cut bacon, cut into pieces

8 ounces of diced ham

Salt and black pepper to taste

Optional chopped fresh parsley for garnish


Prepare the black-eyed peas by sorting and rinsing.

In a slow cooker, combine all ingredients except bacon.

Cook bacon until crispy, then add to the slow cooker with a tablespoon of bacon grease.

Cook on high for 6-7 hours or low for 10-12 hours.

Season to taste, remove bay leaf, and garnish with parsley.

Variations & Tips:

For a vegetarian version, skip bacon and use liquid smoke and vegetable broth.

Add bell pepper or celery for extra veggies.

Use pre-cooked or canned peas for a quicker version, reducing cooking time.

Leftovers can be refrigerated or frozen for future meals.

Enjoy this hearty, comforting dish that brings a piece of Southern tradition to your table!