Slowcooker Southern Black Eye Peas

1 (1-lb.) package dried black-eyed peas

6 cups chicken stock

4 thick-cut bacon slices

1 cup chopped yellow onion (from 1 small onion)

1/2 cup chopped carrots (from 3 medium carrots)

1/2 cup chopped celery (from 3 stalks)

3 garlic cloves

1 dried bay leaf

1 (4-in.) rosemary sprig

1 (3-in.) thyme sprig

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

2 to 3 Tbsp. extra-virgin olive oil (optional)

Directions

Sort, rinse, and soak peas:

Sort and rinse peas, discarding any broken peas or stones. Place peas and water to cover by 2 inches in a large bowl. Allow peas to soak 8 hours or up to overnight. After soaking, drain peas and discard soaking water.

Add ingredients to slow cooker:

Place peas, stock, bacon, onion, carrots, celery, garlic, bay leaf, rosemary, thyme, salt, and pepper in a 6-quart slow cooker.

Cook black-eyed peas:

Cover and cook on LOW until tender, about 8 hours. Remove and discard herb sprigs, bay leaf, and bacon slices. If desired, serve peas drizzled with olive oil.