MLK Day Slow Cooker Black Eyed Peas for Good Luck Lunch

Every January, when the air is crisp and the calendar flips to a fresh page, my grandmother’s voice still echoes in my kitchen: “Start the year with black-eyed peas and you’ll invite luck to stay.” Growing up in Atlanta, MLK Day was never just a day off—it was a communal pause, a collective breath where neighbors swapped stories, children marched in tiny commemorative parades, and every stove simmered with the same humble bean. When I moved to the Midwest for graduate school, I feared that thread would fray. Instead, I packed my slow cooker in the hatchback, drove twelve snowy hours, and hosted my first “Good Luck Lunch” in a studio apartment that smelled like smoked paprika and nostalgia. Twenty years later, the tradition has followed me through four moves, two babies, and one very opinionated beagle. The guest list has grown; the cookware has upgraded; but the recipe—hands-off, deeply savory, and studded with collard greens for cash-flow optimism—remains gloriously unchanged. If you’ve ever wanted a dish that cooks itself while you read King’s speeches aloud, march in a living-room parade, or simply nap under a fleece blanket, this is it. Let the slow cooker do the heavy lifting while you do the remembering.

Ingredients You'll Need

Black-eyed peas are the star, but every supporting player pulls weight. Start with one pound of dried peas; avoid canned here—they’ll turn to mush during the long cook. Look for beans that are uniformly buff-colored and uncracked; any dark speckles indicate age and tougher skins. Soak them overnight in salted water (1 tsp kosher per quart) to season from the inside out and shorten cooking time.

For the smoky backbone, I reach for a smoked turkey wing—meaty, inexpensive, and collagen-rich. If your grocery only has wings that are preseasoned with Cajun spice, rinse briefly to keep salt in check. Vegetarians can swap in two tablespoons of smoked paprika plus a sheet of kombu for umami depth.

Collard greens bring the “green” in greenbacks tradition. Buy a fat bunch, about 12 oz, and slice into ribbons; if stems are thicker than a pencil, strip the leafy part and save stems for stock. Swap kale or mustard greens if that’s what your market offers—just avoid baby spinach, which vanishes into nothing.

Aromatics matter: one large onion, two stalks of celery, and a bell pepper—the Louisiana holy trinity—plus four cloves of garlic smashed with the flat of a knife. I like red bell for sweetness, but green is more traditional. Keep the dice small so they melt into the gravy.

Spice blend is simple but strategic: bay leaf, dried thyme, and a single clove. The clove is my secret; it echoes the warmth of allspice used in many West African bean dishes and gives diners a subtle “why does this taste so comforting?” moment.

For heat, one small jalapeño, seeds removed if you’re feeding children. Add a dash of hot sauce at the table instead if you like control.

Finally, chicken stock (low-sodium) and a splash of apple cider vinegar. The vinegar brightens the earthy beans and balances the smoked turkey. If you’re making this vegan, use vegetable stock and add 1 tsp of miso for body.

How to Make MLK Day Slow Cooker Black Eyed Peas for Good Luck Lunch

Expert Tips

Variations to Try

• Southern Creole: Add 1 cup diced tomatoes and ½ tsp cayenne for a zesty creole twist. Serve over white rice with a shake of filé powder.
• Vegan Prosperity: Omit turkey, add 2 Tbsp smoked paprika, 1 Tbsp tamari, and 1 sheet kombu. Finish with coconut milk for creaminess.
• Instant-Pot Shortcut: High pressure 22 minutes, natural release 15. Stir in collards on sauté 3 minutes. Slightly less smoky but weeknight fast.
• Low-Country Hoppin’ John: Fold in 2 cups cooked Carolina Gold rice at the end for a one-pot hybrid that still counts for luck.

Storage Tips

Cool completely, then refrigerate in shallow glass containers up to 5 days. The pot-liquor will gel— that’s collagen gold. Reheat gently with splash of stock; microwave bursts on 70% power prevent skins from bursting.

Freeze in pint jars or silicone bags 3 months. Leave 1 inch headspace; beans expand. Thaw overnight in fridge, never countertop. Warm on stove, not high, to maintain texture.

To transform leftovers, mash with breadcrumbs and form patties; pan-fry in cast iron for killer bean cakes. Or stir into broth with diced tomatoes for a 15-minute soup that still tastes like prosperity.

Frequently Asked Questions

main-dishes

Print Recipe Pin Recipe

MLK Day Slow Cooker Black Eyed Peas for Good Luck Lunch

(4.9 from 127 reviews)

Prep

15 min

Cook

7 hr

Servings

10

Ingredients

• 1 lb dried black-eyed peas, soaked overnight
• 1 large smoked turkey wing (about 12 oz)
• 1 Tbsp olive oil (optional, for searing)
• 1 large onion, diced small
• 2 celery stalks, diced small
• 1 red bell pepper, diced small
• 4 cloves garlic, smashed
• 1 bay leaf
• ½ tsp dried thyme
• 1 whole clove
• 1 small jalapeño, seeds removed, minced
• 4 cups low-sodium chicken stock
• 1 cup water
• 1 Tbsp apple cider vinegar
• 3 cups chopped collard greens, thick stems removed
• Kosher salt & black pepper to taste

Instructions

1. Prep turkey: Heat olive oil in skillet over medium-high. Sear turkey wing 3 min per side; transfer to slow cooker insert skin-side up.
2. Layer aromatics: Add onion, celery, bell pepper, garlic, bay, thyme, clove, jalapeño, 1 tsp salt, and ½ tsp pepper. Do not stir.
3. Add beans & liquid: Top with drained peas, stock, water, and vinegar. Ensure liquid covers beans by 1 inch.
4. Slow cook: Cover and cook on LOW 7 hours (or until beans are creamy).
5. Add greens: Remove turkey wing; stir in collards. Cover and cook 30 min more.
6. Finish: Shred turkey meat; discard bones & skin. Return meat to pot; remove bay & clove. Season to taste and serve hot.

Recipe Notes

For vegetarian version, omit turkey, add 2 Tbsp smoked paprika and 1 sheet kombu. Use vegetable stock.

Nutrition (per serving)

268

Calories

18g

Protein

36g

Carbs

4g

Fat