A hearty and flavorful dish perfect for any occasion, these slow-cooked black-eyed peas are enhanced with smoky and savory ingredients.
Rinse the black-eyed peas thoroughly under cold water.
Rinsing removes any debris and ensures a clean flavor.
Soak the black-eyed peas in water overnight or use the quick soak method by boiling them for 2 minutes and letting them sit for 1 hour.
Soaking helps to reduce cooking time and improve texture.
Drain and rinse the soaked peas, then place them in the slow cooker.
Ensure the peas are well-drained to avoid excess water in the dish.
Dissolve the chicken bouillon cubes in 1 cup of hot water and pour into the slow cooker.
Use hot water to dissolve the bouillon quickly and evenly.
Add the bacon and minced garlic to the slow cooker, stirring to combine.
Cut the bacon into small pieces for even distribution.
Add enough water to cover the peas by about 1 inch.
Check the water level periodically during cooking.
Cover and cook on low for 7 hours, stirring occasionally.
Cooking on low ensures the flavors meld together beautifully.
Season with salt and pepper to taste before serving.
Taste the dish before adding salt as the bouillon and bacon may already provide enough seasoning.
