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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. Then 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.
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!
Crock Pot Black Eyed Peas with Ham Hock
- Slow Cooker
- 1 pound dry black eyed peas, soaked 8-12 hours
- 4 cups water
- 1 ham or pork hock
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dry thyme
- 1 tsp dry marjoram
- ½ tsp salt, more to taste
- ½ tsp ground 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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