Adapted from https://www.southernliving.com/recipes/easy-black-eyed-peas

You can’t get more Southern than black-eyed peas, and this recipe is easy and flavorful, whether you start with dried, fresh, or frozen peas. Here’s a little wisdom from our Test Kitchen: If your broth tastes good, your beans will, too. Any experienced Southern cook will tell you that the key to flavorful broth is proper seasoning. In this black-eyed peas recipe, the depth of flavor comes from chicken broth, bacon, an onion-carrot-celery trio, and a combination of herbs and spices you may already have on hand, like garlic and rosemary. Some of our Test Kitchen staff like to serve black-eyed peas over rice with a little drizzle of olive oil and maybe some fresh herbs. It goes without saying that a little dash of hot sauce will always be a welcome addition to peas and cornbread, the ultimate Southern comfort food.

Servings: 8

INGREDIENTS

1 (1-lb.) package dried black-eyed peas
6 cups chicken stock
4 thick-cut bacon slices
1 cup chopped yellow onion (from 1 small onion)
1/2 cup chopped carrots (from 3 medium carrots)
1/2 cup chopped celery (from 3 stalks)
3 garlic cloves
1 dried bay leaf
1 (4-in.) rosemary sprig
1 (3-in.) thyme sprig
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
2 to 3 Tbsp. extra-virgin olive oil (optional)

STEPS

Sort, rinse, and soak peas:

1) Sort and rinse peas, discarding any broken peas or stones. Place peas and water to cover by 2 inches in a large bowl. Allow peas to soak 8 hours or up to overnight. After soaking, drain peas and discard soaking water.

Add ingredients to slow cooker:

1) Place peas, stock, bacon, onion, carrots, celery, garlic, bay leaf, rosemary, thyme, salt, and pepper in a 6-quart slow cooker.

Cook black-eyed peas:

1) Cover and cook on LOW until tender, about 8 hours. Remove and discard herb sprigs, bay leaf, and bacon slices. If desired, serve peas drizzled with olive oil.