Ingredients:
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
Directions:
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!
