Black-Eyed Peas with Bacon

  

Black-eyed peas have a storied history, deeply rooted in Southern cuisine and often associated with luck and prosperity, particularly when eaten on New Year's Day. This slow cooker black-eyed peas with bacon dish is a hearty, comforting, and savory treat that honors this tradition while providing a hands-off cooking approach perfect for busy individuals or those who prefer to let the flavors meld over time. This dish is not only loaded with the earthy flavor of black-eyed peas and the smoky richness of bacon, but it also embodies a sense of home and comfort, making it a wonderful recipe for both family dinners and special gatherings.

To complement the creamy and smoky notes of the black-eyed peas with bacon, I suggest serving them alongside some freshly baked cornbread, which adds a touch of sweetness and a satisfying texture contrast. For a more wholesome meal, a side of collard greens or Swiss chard, sautéed with a little garlic and olive oil, provides a nutritious and flavorful green component. A simple garden salad dressed with vinaigrette can also offer a refreshing contrast to the richness of the peas and bacon.

Ingredients:

- 1 pound dried black-eyed peas, rinsed
- 6 cups low-sodium chicken broth or water
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 8 ounces of diced ham
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)

Directions:

1. Sort through the black-eyed peas, removing any debris or stones, then rinse them under cold water.

2. In the slow cooker, combine the black-eyed peas, chicken broth, diced ham, onion, garlic, bay leaf, smoked paprika, dried thyme, and cayenne pepper, if using.

3. In a skillet over medium heat, cook the bacon pieces until they are brown and crispy. Transfer the cooked bacon to the slow cooker, reserving about 1 tablespoon of the bacon grease to add flavor to the peas.

4. Stir the contents of the slow cooker, cover with the lid, and cook on high for 6-7 hours or on low for 10-12 hours, or until the peas are tender to your liking.

5. Once the peas are fully cooked, remove the bay leaf, and season with salt and black pepper. Give it a good stir to make sure all the flavors are well combined.

6. Serve the black-eyed peas with a sprinkle of fresh parsley on top for a burst of color and freshness.

Variations & Tips:

- For a meat-free version, omit the bacon and incorporate a drop of liquid smoke for a similar depth of flavor. Using vegetable broth in place of chicken broth will maintain the rich flavors while keeping the dish vegetarian.

- Adding a diced bell pepper or celery alongside the onions during the slow cooking process can introduce more vegetable goodness and layers of flavor.

- Should you be short on time, substitute dried peas with pre-cooked or canned black-eyed peas, adjusting the cooking time accordingly. Keep in mind that canned peas won't need as much time in the slow cooker – just enough to heat through and let the flavors meld. 

- Leftovers store well in the refrigerator and often taste even better the next day as the flavors continue to develop. They can also be frozen for up to three months, ensuring a quick and delicious meal is never too far away.