Creole Black-Eyes and Rice for the Crock Pot

Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

I think this recipe was originally from Southern Living. I adjusted it to suit our taste and this year was able to adapt it for the crock pot. Hope you enjoy!

Ingredients Nutrition


  1. Sort and wash peas. Place in a large pan, cover with warm water and allow to soak overnight. Drain the peas and place in large 4 quart crock pot.
  2. Add ham or ham bone to peas along with 3 cups of water. Stir in rest of ingredients except the cooked rice and green onion fans. Turn crock pot to low and allow to cook for 6 to 8 hours. Stir after 5 to 6 hours and check to see if additional water may be needed. If peas are to thick, add warm water to crock pot until desired consistency.
  3. Serve over cooked rice and garnished with green onion fans.


Most Helpful

This recipe is a definite winner at my house. Being from the South -- blackeyed peas are a staple in my pantry. Loved the seasonings, but reduced the cayenne a bit because I used smokehouse jalapeno sausage. The only other change I made was to saute my onions, bell peppers, etc. before adding them. This recipe will be a regular at my house. I couldn't wait for dinner so I had a cup of them for lunch today. Made for ZWT9 - Cajun/Creole, July, 2013.

DailyInspiration July 24, 2013

Made as written using the lean ham. I heat was just perfect for me, my husband well, black pepper is too hot for him. This was very easy to make. I was so excited to garnish this with the green onion fan, then I forgot all about that last step. Makes me sad :( Made for team Soup-A-Stars during ZWT9 2013

Charlotte J July 19, 2013

i'm not a big fan of legumes and am especially wary of black-eyed peas, but this was soooo good. i think it may be sacrilege here in new orleans, but i'll never make red beans and rice again!

nevermind April 28, 2010

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