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Ingredients
Scale
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1 pound dried black-eyed peas
- 1 ½ cups chopped ham
- 5 slices cooked bacon, crumbled
- 2 (14-ounce) cans fire-roasted tomatoes
- 7 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Add black-eyed peas, onion, garlic, bacon, ham, tomatoes, and chicken broth to the slow cooker.
- Stir to mix ingredients.
- Cover and cook on HIGH for about 7 hours.
- After cooking, season with salt and pepper to taste.
- Serve garnished with fresh parsley.
Notes
No soaking is needed for the beans.
Leftovers can be refrigerated for up to 5 days.
Freezing portions allows for easy meals later.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 800
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 18
- Cholesterol: 40