How To Cook Frozen Black Eyed Peas

white bowl with spoon scooping up cooked black eyed peas.

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How To Cook Frozen Black Eyed Peas

Whip up delicious Frozen Black-Eyed Peas effortlessly using the stovetop, Instant Pot, or slow cooker. This classic Southern dish, made with thick-cut bacon and hearty collard greens, is packed with flavor and perfect for any meal.

Course: Main Course

Diet: Vegetarian

Servings: Servings

Calories: 199kcal

Author: Kate

Ingredients

3 slices thick cut bacon chopped
1 small onion diced
1 jalapeno seeded and minced
3 cloves garlic minced
2 roma tomatoes chopped
12 oz frozen black eyed peas
1 teaspoon cajun seasoning
1 bay leaf
½ teaspoon thyme
1 cup chopped collard greens
3 ½ - 4 cups chicken broth

Instructions

Stovetop Method

Heat a large skillet over medium-high heat. Add bacon and cook until browned and crispy on both sides. Set aside on a paper towel-lined plate to soak up the excess grease. Break into smaller pieces once they've cooled.
Drain the skillet of all except around 1 tablespoon of bacon grease. Add back to the medium-high heat and add onion, jalapeno, garlic, and tomatoes. Cook for 3-5 minutes or until the veggies start to soften and onion starts to become translucent.
Add frozen black-eyed peas, bacon, cajun seasoning, bay leaf, thyme, collard greens, and chicken broth. Start with 3 ½ cups chicken broth and add more if needed.
Bring to a simmer and cook uncovered for around 35-45 minutes until the beans are tender and most of the liquid has been absorbed. Stir and smash a few of the beans to create a thicker sauce (optional).

Slow Cooker Method

Heat a large skillet over medium-high heat. Add bacon and cook until browned and crispy on both sides. Set aside on a paper towel-lined plate to soak up the excess grease. Break into smaller pieces once they've cooled.
Place bacon, onion, jalapeno, garlic, tomatoes, black-eyed peas, cajun seasoning, bay leaf, thyme, collard greens, and 2 cups chicken broth in the slow cooker. Make sure you have enough chicken broth to cover the beans. Add more if needed.
Cook on high for 3-4 hours or low for 6-8 hours or until the black-eyed peas are tender.

Instant Pot Method

In an instant pot turn on the sautee function and add the bacon. Cook until browned and fully cooked on both sides. Remove from the instant pot and set aside on a paper towel-lined plate. Break into smaller pieces once they've cooled.
While the sautee function is still turned on add the onion, jalapeno, garlic, and tomatoes. Cook for 3-5 minutes or until the veggies start to soften and onion starts to become translucent. You may want to turn off the sautee button early by selecting cancel if the instant pot gets too hot.
Hit cancel and add the black-eyed peas, bacon, cajun seasoning, bay leaf, thyme, collard greens, and 2 cups chicken broth, or enough to cover. Use a spoon to scrape any burnt pieces from the bottom of the pot.
Place the lid on the instant pot and pressure cook for 15 minutes with a 10-minute natural release.

Notes

Storage: Refrigerate for up to 4 days. Freeze for up to 3 months.

Tips:

If using a slow cooker, use a liner for easy cleanup.

Make sure the beans are fully submerged under the liquid to promote even cooking.

If cooking on the stove or in a slow cooker, stir occasionally to make sure the beans cook equally.

Nutrition