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These crock pot black eyed peas with ham are so quick to put together. Just like any good slow cooker recipe - just dump all the ingredients in, cook all day, then enjoy a hearty, delicious dinner with your family!
Black eyed peas have a unique flavor. If you haven't tried them, but you like most dry beans, you will probably really like black eyed peas.
They are creamy in texture and delicious with ham, salt and black pepper, and a few other spices. Not much needed to turn them into a hearty meal.
Fixing Slow Cooker Black Eyed Peas
I like to soak all my dry beans for at least eight hours before cooking. This just make them more easily digestible. Having said that, you really don't NEED to soak them, but I recommend it.
I like to soak my beans in water that covers them well. I either soak them in the slow cooker or a large pot. You want to have enough water that they will stay covered for the entire time.
Check during the soaking time, and add more water if needed. Keep them covered with a lid to keep out dust or debris.
Once they're finished soaking, drain and rinse well, removing any foreign debris such as small rocks. I don't rinse before soaking, as it saves me from rinsing them twice.
Ham hocks (or pork hocks) are sold at most grocery stores (at least in the US) or butchers.
What you want is a pork or ham bone with a nice portion of meat on it. I would say they are typically half bone and half meat with a bit of fat and possibly skin.
When you start cooking, you will add the ham hock to the pot whole along with the salt, black pepper, and spices. Cooking the beans with the ham hock will add lots of flavor.
Near the end of the cooking time, you will remove the hock to cool a bit before removing the meat in pieces to add back to the slow cooker.
Serve with your favorite bread and side salad if you wish. I love to serve with crusty bread like my Savory Zucchini Bread with cheddar, my Southern Flaky Biscuits, or my Southern Cornbread.
I hope you love these crock pot black eyed peas and ham as much as my family and I do! Let me know in the comments below!
You may also love my Southern Black Eyed Peas with Collards or my Ham and Bean Crockpot Soup.
Crock Pot Black Eyed Peas with Ham Hock
- Slow Cooker
- 1 pound black eyed peas , dry, soaked 8-12 hours
- 4 cups water
- 1 pork hock (or canned ham)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry thyme
- 1 teaspoon dry marjoram
- ½ teaspoon salt , more to taste
- ½ teaspoon black pepper , more to taste
- Add soaked and rinsed black eyed peas to slow cooker.
- Add the remaining ingredients and cook 6 hours on high (8-10 hours on low).
- Remove ham/pork hock and let cool. Reduce slow cooker heat to low or warm.
- Once ham/pork hock is cooled, separate meat from fat and bone and add back to slow cooker in small pieces.
- Stir and serve hot.
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I love black eyed peas, but I've only ever eaten them from a can. This looks delicious, can't wait to try!
Thanks Christie! This recipe calls for dry beans, but you can certainly use canned to make it quicker.
Looks like a tasty recipe to try. Healthy, delicious and with lots of fiber.
It's healthy and delicious, Jill!
So simple and delicious and a great way to enjoy black eyed peas.
Yes, it's great comfort food for us ... thanks Anita!
You recipes are always so comforting! I haven't had black eyed peas in the longest time but that's about to change! thanks for this!
Thanks Farah! Hope you love them!
We are always looking for new budget bean dishes to make and this looks delicious.
Love your recipes. I have made a few.
Thank you Jane! I appreciate the feedback!
This is not my first time making this, and it’s delish! However this time my beans seem dry like maybe I need to cook them longer? I soaked them for 10 hours prior to placing them in the crockpot. I’m going to let them go a little longer, but even if they don’t soften up, it’s still so so so good!
Thanks for your comment, Stacy! Perhaps your beans were a bit older? Sometimes I have to cook my beans longer due to how old they are (also adding salt later helps them to cook thoroughly). Glad you enjoyed the flavor.
Very pleased with the results after cooking this yesterday. Perfect texture and wonderful flavor. I haven't been happy with previous crockpot recipes so found this by duckduckgo search. The main problem with my other recipes was too little time on high or too many ingredients.
Really appreciate this tip - Once ham/pork hock is cooled, separate meat from fat and bone - Much better than fumbling around hot meat with a couple of forks. Thanks for posting!
Thank you for your feedback! Glad the recipe turned out well for you.