Overnight Slow Cooker Black-Eyed Peas with Ham
Overnight Slow Cooker Black-Eyed Peas with Ham is a easy Southern (American) recipe that serves 6. 250 calories per serving. Recipe by Tina Farmer on YouTube.
Prep: 30 min | Cook: 8 hrs | Total: 8 hrs 45 min
Cost: $6.72 total, $1.12 per serving
Ingredients
- 1 pound Dried Black-Eyed Peas (Rinse and pick out any debris or rocks)
- 1 cup Cooked Ham (Diced; smoked or regular ham works)
- 1 medium Bell Pepper (Seeded and diced)
- 1 medium Onion (Diced)
- 4 cups Water or Chicken Broth (Use broth for richer flavor)
- 2 tablespoons All-Purpose Flour (For slurry; helps thicken the stew)
- 2 tablespoons Water (for slurry) (Cold)
- 1 teaspoon Salt (Adjust to taste)
- 0.5 teaspoon Black Pepper (Freshly ground if possible)
- 1 piece Bay Leaf (Optional, for aroma)
Instructions
Rinse and Clean the Peas
Place the dried black‑eyed peas in a colander, rinse under cold water, and pick out any stones, debris, or discolored peas.
Time: PT10M
Prep the Vegetables and Ham
Dice the bell pepper, onion, and ham into bite‑size pieces.
Time: PT10M
Make the Flour Slurry
In a small mixing bowl, whisk together the flour and 2 tablespoons cold water until smooth. Set aside.
Time: PT5M
Combine All Ingredients in the Crock Pot
Add the cleaned peas, diced bell pepper, onion, ham, bay leaf (if using), salt, and pepper to the crock pot. Pour in 4 cups of water or chicken broth. Stir gently, then pour the flour slurry over the top and give a quick stir to incorporate.
Time: PT5M
Cook Overnight
Cover the crock pot and set it to LOW. Let it cook undisturbed overnight (about 8 hours) until the peas are tender and the broth has thickened.
Time: PT8H
Temperature: Low (≈190°F)
Finish and Serve
Remove the bay leaf, give the peas a final stir, taste and adjust seasoning if needed, then ladle into bowls. Serve hot with cornbread or over rice.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 5 g
- Fiber
- 8 g
Dietary info: non-vegetarian, gluten-containing, dairy-free
Allergens: pork, wheat/gluten
Ingredient Substitutions
- Instead of Dried Black-Eyed Peas: Canned black-eyed peas (drained and rinsed)
- Instead of Cooked Ham: Bacon bits, Andouille sausage, Turkey ham
- Instead of Bell Pepper: Green pepper, Poblano pepper
- Instead of Onion: Shallots, Leeks
- Instead of Water or Chicken Broth: Vegetable broth, Water with bouillon
- Instead of All-Purpose Flour: Cornstarch (1 tbsp), Arrowroot powder (1 tbsp)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Bay Leaf: Dried thyme (1/2 tsp)
Equipment Needed
- Crock Pot (Slow Cooker)
- Chef's Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Small Mixing Bowl
- Wooden Spoon or Spatula
- Ladle (optional)
Critical Steps — Do Not Skip
- Cleaning the peas to remove rocks and debris
- Adding the flour slurry before cooking to ensure proper thickening
- Cooking the peas low and slow for the full overnight period
Chef Tips from the Video
- Soaking the peas for a few hours before cooking shortens the cook time, but the overnight method works fine without soaking.
- Use smoked ham or add a smoked turkey neck for authentic Southern flavor if you don’t mind the extra meat.
- A dash of hot sauce or a sprinkle of smoked paprika at the end adds depth without overwhelming the dish.
Troubleshooting
Peas are still firm after the overnight cook.
Add 1‑2 more cups of water or broth, cover, and continue cooking on LOW for another 30‑45 minutes.
The stew is too watery.
Stir in an additional tablespoon of flour slurry (flour + water) and cook uncovered on HIGH for 15‑20 minutes.
Flour slurry forms lumps.
Whisk the flour with cold water until completely smooth before adding; you can also sift the flour first.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in portion‑sized containers for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly after cooling.
Make-Ahead Tips
- The stew can be prepared the night before; simply refrigerate overnight and reheat gently before serving.
- If making ahead, add a splash of broth when reheating to restore moisture.
Frequently Asked Questions
What is the cultural significance and history of black‑eyed peas in Southern American cuisine?
Black‑eyed peas are a staple of Southern soul food, traditionally eaten on New Year's Day for good luck and prosperity. Their roots trace back to West African cuisine, brought to the American South by enslaved people, and they have become synonymous with comfort and celebration.
What are the traditional regional variations of black‑eyed peas in Southern cooking?
In the Deep South, black‑eyed peas are often cooked with smoked pork, collard greens, and served over rice. In Texas, they may be spiced with cumin and chili powder, while in the Carolinas, a sweeter version with a touch of sugar or molasses is common.
How is black‑eyed peas traditionally served in Southern gatherings?
They are typically served as a side dish alongside fried chicken, cornbread, and collard greens, or as a hearty main with rice. During holidays, they often appear on the table with other “low‑and‑slow” dishes like beans and greens.
What occasions or celebrations is black‑eyed peas traditionally associated with in Southern culture?
Black‑eyed peas are famously eaten on New Year's Day for luck, and they also appear at Thanksgiving, Christmas, and family reunions as a comforting, filling dish that represents hospitality.
What other Southern dishes pair well with this Slow Cooker Black‑Eyed Peas with Ham?
Pair it with buttery cornbread, collard greens, fried catfish, or a simple coleslaw. A side of creamy macaroni and cheese also complements the savory peas nicely.
What makes this Slow Cooker Black‑Eyed Peas with Ham special in Southern cuisine?
The overnight low‑heat method yields ultra‑tender peas without the need for constant stirring, while the flour slurry creates a silky broth that feels richer than typical stovetop versions.
How has the preparation of black‑eyed peas evolved over time in Southern cooking?
Originally cooked over open fires in iron pots, modern Southern cooks now use slow cookers or pressure cookers for convenience, but the core flavors—ham, pepper, and seasonings—remain unchanged.
What are common misconceptions about black‑eyed peas in Southern cooking?
Many think they must be soaked overnight; while soaking speeds cooking, the slow‑cooker method eliminates that step. Another myth is that they’re always sweet; they can be savory, spicy, or even smoky depending on the meat used.
What are the most common mistakes to avoid when making Slow Cooker Black‑Eyed Peas with Ham?
Avoid adding too much liquid at the start; the peas absorb a lot during the long cook. Also, don’t forget to remove the bay leaf before serving, and be sure to whisk the flour slurry well to prevent lumps.
Why does this recipe use a flour slurry instead of cornstarch for thickening?
Flour is a pantry staple and creates a smoother, more velvety texture in a slow‑cooked stew. Cornstarch can become gummy if cooked too long, whereas flour holds up better during the overnight simmer.
What does the YouTube channel Tina Farmer specialize in?
The YouTube channel Tina Farmer focuses on simple, home‑cooked comfort food recipes, often highlighting Southern and classic American dishes with step‑by‑step guidance for busy home cooks.
How does the YouTube channel Tina Farmer's approach to Southern cooking differ from other cooking channels?
Tina Farmer emphasizes low‑effort, one‑pot meals that can be prepared ahead, using everyday pantry ingredients. Her style is relaxed and practical, contrasting with more technique‑heavy or gourmet‑focused channels.
Last updated: August 24, 2026
