Yield: 8 servings
5 from 6 votes

Slow Cooked Black Eyed Peas with Ham

Course: Dinner, Side Dish
Cuisine: American


  • 8 oz smoked lean ham steak (diced (or a ham bone would be perfect))
  • 1 pound dried black-eyed peas (rinsed and soaked overnight)
  • 2 bay leaves
  • 1 tsp olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (diced)
  • 1 red bell pepper (stemmed, seeded, and diced)
  • 1 jalapeno chile (seeded and minced)
  • 1 to mato (diced)
  • 1/2 tsp chili powder (I used chipotle)
  • 1-1/2 teaspoons cumin
  • salt to taste
  • 1 tsp ground black pepper


  • Soak peas overnight in 6 cups of water.
  • The next morning, drain peas and add to slow cooker.
  • Add 4 cups of water, bay leaves and ham.
  • Cover and cook on high 6 hours or until the beans are tender.
  • After 6 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes.
  • Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper.
  • Cover and cook on high 1 to 1 1/2 more hours.
  • Discard bay leaves and serve.


Serving: 1cup, Calories: 161.4kcal, Carbohydrates: 29.2g, Protein: 9.3g, Fat: 1.6g, Fiber: 6.7g
Blue Smart Points: 1
Green Smart Points: 2
Purple Smart Points: 1
Points +: 4