Black Eyed Peas-Mexican Style
Submitted by Wendy Beland
Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.
YIELD
4 servingsPREP
15 minCOOK
12 hrsREADY
20 hrsThis is the set-it-and-forget-it method for perfectly cooked black-eyed peas. You’ll soak them overnight in your slow cooker, cook on high until tender but not mushy, then add salt pork, garlic, and oregano for a long, slow simmer on low (8-10 hours) that infuses every bean with savory flavor.
The salt pork provides smoky richness, while oregano gives subtle Mexican seasoning. The result is creamy, flavorful beans that hold their shape without being chalky.
Serve as a side dish, over rice, or with cornbread for New Year’s good luck.
Pro Tips
- Soak beans overnight for even cooking (they’ll double in size, so use plenty of water)
- Cook on high first to get beans tender before adding salt (salt can toughen skins if added too early)
- Don’t skip the salt pork (it adds essential flavor and richness vegetable oil can’t replicate)
- Cook until tender but not mushy (beans should hold their shape when stirred)
- These freeze beautifully, so make a big batch for easy future meals
Ingredients
Directions
In slow cooking pot, combine black-eyed peas with water.
Soak overnight.
Cook soaked beans in water on high for 2½ hours or until tender, but not mushy.
Turn control on low.
Stir in salt pork, garlic, salt, pepper and oregano.
Cover and cook on low 8 to 10 hours.
Drain and serve.
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