Southern black-eyed peas in the slow cooker bring comfort with every spoonful, blending creamy beans with bold, smoky notes from ham or sausage. Each bite is soft but never mushy, layered with a mellow earthiness and hints of garlic and herbs. Cook them low and slow, and you get a classic Southern centerpiece—simple, nourishing, and rich with tradition. Pair with crusty cornbread, and you won’t miss a single crumb.
- Do you have to soak black-eyed peas before cooking them?Yes—for the right texture, you’ll want to soak your black-eyed peas for at least four hours before using.
- Can I freeze cooked black-eyed peas?Yes, you can freeze them for up to two months in a freezer-safe airtight container or zip-top bag.
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