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Add the dried peas to the slow cooker. NO NEED TO PRESOAK.
Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. WAIT TO ADD THE SALT.
Cover and cook on HIGH FOR 7 hours. Do not open the lid during the cooking time.
Add the salt to taste.
For creamier beans remove 1 cup of the beans and mash. Add back to the slow cooker and stir.
Start by soaking the black-eyed peas overnight in the slow cooker. Do this by adding the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours (don't turn on the slow cooker, just let them soak).
Drain off the water in the morning. You will only need 5 cups of chicken broth for this recipe if you soak your beans. Add the chicken broth and remaining ingredients (except salt).
Place the lid on the slow cooker and cook on LOW for 10 hours or HIGH for 6 hours. Mash 1 cup of the beans if you want a creamier texture.