Black-eyed peas, also called cowpeas, are a nutritious white bean with a very distinct black spot. Each one-half cup serving contains just 70 calories and meets 16-percent of the daily recommended amount of fiber. Slow cook black-eyed peas for a convenient and tasty addition to many meals. Black-eyed peas are typically frozen dry to prevent moisture from bursting the bean as it freezes. This means it takes longer to cook than room-temperature beans; however, this allows more time for the beans to soak up the flavoring from the liquid while simmering in the Crock-Pot.
Step 1
Open one 16-ounce bag of frozen black-eyed peas and place into the slow cooker.
Step 2
Mix five beef bouillon cubes with 10 cups of water and pour the mixture into the slow cooker.
Step 3
Cut off the ends of one onion with a sharp knife and remove the outer peel. Place the onion the slow cooker with the peas and liquid.
Step 4
Put the lid on the slow cooker.
Step 5
Turn the temperature to medium and cook for three to five hours, or until the beans are soft and can be split in half with a fork. Check water levels every half hour. If the water is low, add one bullion cube and 2 cups of water. If your slow cooker does not have a medium setting, place on the low setting and cook for seven to eight hours. Most slow cookers have a low temperature setting of around 170 degrees Fahrenheit, according to the U.S. Department of Agriculture. This temperature will be sufficient to adequately cook the peas, even though it will take longer.
Tips and Warnings
- For added flavor, add bacon, black pepper, cayenne, pepper flakes, and other herbs and spices. Typically, fresh black-eyed peas are pre-soaked before cooking; however, frozen peas do not require this step because the additional cooking time allows for adequate rehydration of the bean.
- Lower the temperature of the slow cooker to low if you need to keep the beans warm before serving. Do not leave the temperature on high because this will overcook the beans and result in mushy peas.
Things You'll Need
- 5 beef bullion cubes
- 10 cups water
- Large onion
- Knife
References
- United States Department of Agriculture: Household Commodity Fact Sheet
- NC Farm Burea Magazine; Farm Favorite Recipe: Crock Pot Black-Eyed Peas; Jan 2009
- "The Complete Idiot's Guide to Slow Cooker Cooking"; Ellen Brown; 2007
- United States Department of Agriculture: Slow Cookers and Food Safety
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