Recipes CB's Black Eyed Peas 4.5 (57) 46 Reviews 10 Photos I serve this traditionally on New Year's Day with a pork roast, but we also enjoy it anytime we want a pot of peas! It is also delicious served over rice. Recipe by cbjc Updated on March 23, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 15 mins Cook Time: 4 hrs 10 mins Total Time: 4 hrs 25 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Ingredients 4 slices bacon, chopped 1 pound dry black-eyed peas 6 cups water 1 onion, chopped 1 (14.5 ounce) can diced tomatoes, undrained 1 jalapeno pepper, finely chopped 1 clove garlic, minced 1 tablespoon chili powder salt to taste Directions Place the bacon in a large, deep skillet, and cook over medium heat, stirring occasionally, until evenly browned, about 10 minutes. Place the dried peas, water, onion, tomatoes, jalapeno pepper, garlic, and chili powder into a slow cooker, and stir to combine. Stir in the bacon and bacon grease, and set the cooker on High. Cook until peas are tender, about 4 hours. Season to taste with salt, and serve. I Made It Print Nutrition Facts (per serving) 168 Calories 3g Fat 26g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 168 % Daily Value * Total Fat 3g 3% Saturated Fat 1g 4% Cholesterol 4mg 1% Sodium 181mg 8% Total Carbohydrate 26g 9% Dietary Fiber 5g 18% Total Sugars 2g Protein 11g Vitamin C 6mg 28% Calcium 53mg 4% Iron 5mg 26% Potassium 533mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved