Spicy Black-Eyed Peas

Cathy Gillespie


A great way to use leftover ham!

Blue Ribbon Recipe

Cornbread sopped up with pea liquor is a delicacy in the South on New Year's Day and boy these black-eyed peas are so good. They're spicy and perfectly salted with a delicious array of veggies and cooked ham. All cooked in one pot, the flavors meld together. Serve with buttered cornbread and you have a Crock Pot of warm, comforting black-eyed peas.

Note: Stir every hour and, since every pot is different, check your Crock Pot at 3 hours for doneness. If they aren't cooked to your likeness, then continue to cook to 4 hours. The Test Kitchen


★★★★★ 1 vote

10 Min
4 Hr
Slow Cooker Crock Pot


Add to Grocery List

  • 56 oz
    canned black-eyed peas, rinsed, drained
  • 14 1/2 oz
    canned tomatoes with green chilies, drained
  • 1 1/2 c
    green bell pepper, chopped
  • 1 c
    onion, chopped
  • 1 c
    cooked ham, chopped
  • 1/4 c
  • 1 tsp
    seasoned salt (I use Cajun seasoning w/o salt)
  • 1 tsp
    garlic, minced

How to Make Spicy Black-Eyed Peas


  1. Gather ingredients.
  2. In the Crock Pot, stir together the black-eyed peas, tomatoes bell pepper, onion, ham, butter, and seasonings.
  3. Cover; cook on low 4 hours.

Printable Recipe Card

About Spicy Black-Eyed Peas

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: American

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