This slow cooked Black-Eyed Peas with Collard Greens dish is a soul-hugging staple; served up Southern-style with smoked meat, spices, and aromatics. Whether you’re ushering in good luck for the New Year or you’re just craving something that’s comfort food at its finest, this heartwarming recipe hits the spot! Sooo delicious!

black eyed peas with collard greens, white rice, and cornbread in bowl with spoon

It’s almost the end of 2024, y’all. Like can you really believe it?! This year has been an absolute whirlwind combined with a whole lotta chaos tossed in the mix as well, ha. There were also some really, really dope moments, too. Life is all about balance and embracing the unknown and the journey of it all huh. Listen, I don’t know where I’m going with these words so I digress for now.

However, what I do know is that this season is my favorite time of the year for food. The fall/winter season speaks heavy to my whole being and love of food. Today on the blog, I’ve got another cozy Southern dish for you that’s clutch for celebrating the end of the year and any New Year festivities you might have!

slow cooker black eyed peas with collard greens on top of rice in bowl with spoon

Black-Eyed Peas with Collard Greens 💛

Ain’t a dish more Southern than black-eyed peas. When I tell you that I used to hate them when I was a little jit haha. Now, they’re one of my favorite beans/peas out there! This recipe was born outta my love for black-eyed peas and collard greens. I love a simple yet mind-blowingly good recipe that comprises multiple elements fused into one cohesive dish. We’ve got peas, greens, and a whole lotta rich, succulent slow-cooked goodness with big flavor!

Southern Traditions & Black-Eyed Peas

For years and years, specifically in the South; eating black-eyed peas on New Year’s Day is a symbol of calling in good luck. Combining your peas with collard greens represents money (green) for a financially prosperous year as well. I eat my peas, greens, and cornbread (which represents gold) every single year, peeps. It’s a time-honored, Southern tradition that dates back to centuries 👏🏾.

ingredients for slow cooker black eyed peas with collard greens laid out on beige surface

Ingredients You’ll Need Here:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Black-eyed peas: Dried black-eyed peas, we love the Camellia brand!
  • Oil: For sautéing and browning.
  • The trinity (veggie lineup): Onion, bell pepper, and celery.
  • Jalapeño: Just for flavor and a subtle pop of heat.
  • Garlic: I use garlic paste but minced is fine.
  • Spices: Bay leaves and Cajun seasoning. I use my Creole Cajun seasoning! This well-rounded spice is clutch here because of its zesty vibe. Make my homemade version or use store-bought Cajun seasoning if you’d like!
  • Worcestershire sauce: Adds a ton of depth in flavor.
  • Smoked meat: Think smoked turkey wings or ham hocks. These items add an extra filling richness that screams Southern comfort, mmm.
  • Collard greens: About two good handfuls of chopped greens.
  • Chicken stock/broth: The liquid of choice to develop flavor.
  • Parsley: A little chopped parsley for freshness.
sautéed onions and peppers in cast iron skillet
ingredients for slow cooker black eyed peas with collard greens in crockpot vessel
ingredients for slow cooker black eyed peas in crockpot vessel
slow cooked black eyed peas with collard greens in slow cooker vessel

How To Make These Slow Cooker Black-Eyed Peas:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. First, you need to soak your peas. Cover them with water and let soak overnight.
  2. Sauté the veggies. In a skillet over medium heat, coat the pan with oil. Once the oil is shimmering; toss in the onion, bell pepper, celery, and jalapeño mixture. Sauté ’em until tender and golden brown, stirring frequently, about 6-7 minutes. Add the garlic and continue cooking for another 1 minute. Remove from heat.
  3. Get everything in the slow cooker. Place the black-eyed peas into the slow cooker vessel along with the sautéed veggies and remaining ingredients, and cover with stock/broth. Gently toss all ingredients to combine.
  4. Let it slow cook. Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours; or until the peas and greens are tender.
  5. Shred the meat. Remove the smoked meat from the slow cooker, and tear the meat off the bones into bite-sized pieces- discard the bones along with any fatty parts. Add the pieces of meat back into the slow cooker, and stir well to combine. 
  6. Make it creamy. Remove the bay leaves from the pot and discard. At this stage, the mixture might look a little brothy. Use a potato masher to break up some of the peas, just a few strokes are all that’s needed for the mixture to take on a creamier consistency- stir well to combine.
  7. Serve. Taste the peas and season with more Cajun seasoning, to taste. Serve the black-eyed peas with collard greens in bowls immediately alongside cooked white rice and/or cornbread for an extra-filling Southern-style meal. Garnish with fresh chopped parsley, if desired. Go on and dig in! 🙌🏾👅
slow cooked black eyed peas with collard greens in crockpot

Tips & Tricks + More Recipe Info:

  • Why soak black-eyed peas? Soaking peas/beans before cooking them allows for the beans to cook evenly and faster. In addition to that, soaked beans are also easier to digest. You see, soaking them allows for the complex sugars within the beans to break down, therefore reducing indigestion (and gas).
  • Can I make this on the stovetop? Yes! First, you need to soak your peas. After soaking, drain off the water from the peas and set them aside. At this point, you will basically follow the exact steps in the recipe card, below, apart from cooking everything in a large dutch oven or stock pot on the stove. After bringing everything together, cover the pot with a lid, and the cooking time on the stove will be about 1 hour to 1 ½ hours long (or until the peas, greens & smoked meat are tender) over medium heat. Be sure to go back to the pot every so often to check on and stir. If at any point you see the pot needs more liquid to prevent sticking, simply add in more stock/broth or water.

>> Peep my Instant Pot creamy black-eyed peas recipe, too! 😎

slow cooker black eyed peas with collard greens on top of white rice with spoon

My goodness, this Black-Eyed Peas with Collard Greens dish is soulfully-rich and delicious, the perfect Southern meal. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Love soul food like we do?:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
black eyed peas with collard greens, white rice, and cornbread in bowl with spoon

Slow Cooker Black-Eyed Peas with Collard Greens

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6
  • Category: Main Dishes
  • Method: Slow Cooker
  • Cuisine: Southern
Print Recipe
Save Recipe

Description

This slow cooked Black-Eyed Peas with Collard Greens dish is a soul-hugging staple; served up Southern-style with smoked meat, spices, and aromatics. Whether you’re ushering in good luck for the New Year or you’re just craving something that’s comfort food at its finest, this heartwarming recipe hits the spot! Sooo delicious!

Ingredients

  • 1 lb (16 ounces) dried black-eyed peas, soaked overnight & then drained
  • 2 tablespoons olive oil (bacon grease/duck fat as substitute)
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 stalks of celery, finely diced
  • 1 small jalapeño, deseeded & finely diced
  • 1 tablespoon garlic paste
  • 2 bay leaves
  • 2–3 teaspoons Creole Cajun seasoning, homemade or store-bought, plus more to taste
  • 1 tablespoon worcestershire sauce
  • 1 ½  lbs smoked turkey wings or ham hocks
  • ½ bunch fresh collard greens, stems removed & chopped- (about 2 heaping cups chopped collard greens)
  • 7 cups low-sodium chicken stock or broth
  • Fresh chopped parsley, as garnish- optional

For serving:

  • Cooked white rice and/or cornbread- optional

Instructions

  1. First, you need to soak your peas. Place the peas in a bowl and cover with water, let sit overnight, for at least 8 hours. The next morning, drain the peas, set aside, and proceed with the recipe. For a faster soak alternative, bring about 6-7 cups of water to a boil in a large pot. Then add the peas and remove the pot from heat. Let the peas soak in the hot water for 30 minutes to 1 hour- then drain the peas and proceed with the recipe.
  2. Sauté the aromatics. In a skillet over medium heat, coat the pan with oil. Once the oil is shimmering; toss in the onion, bell pepper, celery, and jalapeño mixture. Cook the aromatics together until tender and golden brown, stirring frequently, about 6-7 minutes. Add the garlic and continue cooking for another 1 minute. Remove from heat.
  3. Slow-cook all ingredients. Place the black-eyed peas into the slow cooker vessel along with the sautéed veggie mixture, bay leaves, Cajun seasoning, worcestershire sauce, smoked turkey wings or ham hocks, chopped collard greens, and cover with chicken stock/broth. Gently toss all ingredients to combine.
  4. Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours; or until the peas and greens are tender.
  5. Shred the meat. Remove the smoked meat from the slow cooker, and set it aside to cool down for a few minutes before handling. Meanwhile, stir the slow cooker ingredients. Then back to the meat, use two forks or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones into bite-sized pieces- discard the bones along with any fatty parts. Add the pieces of meat back into the slow cooker, and stir well to combine. 
  6. Mash the peas a little. Remove the bay leaves from the pot and discard. At this stage, the mixture might look very brothy. Use a potato masher to break up some of the peas, just a few strokes are all that’s needed. This will break down some of the peas which will result in the mixture taking on a creamier consistency- stir well to combine.
  7. Serve. Taste the peas and season with more Cajun seasoning, as desired. Serve the black-eyed peas with collard greens in bowls immediately alongside cooked white rice and/or cornbread for an extra filling meal and garnish with fresh chopped parsley, if desired. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: The Mindful Hapa