Name: Budget-Friendly Crock Pot Black-Eyed Peas & Rice Dinner
Prep time: 15 min
Cook time: PT-491172H14M24S
Total time: PT-491172H14M24S
Ingredients: 2 cups dried black-eyed peas, rinsed and sorted; 1 medium onion, finely chopped; 2 celery stalks, diced; 2 medium carrots, peeled and diced; 3 garlic cloves, minced; 1 medium green bell pepper, diced; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon ground cumin; ½ teaspoon black pepper; ½ teaspoon salt, adjust to taste; 4 cups vegetable broth or water; 1 ½ cups long-grain white rice, rinsed; 2 tablespoons olive oil; Optional: 1 teaspoon red pepper flakes for mild heat; Fresh parsley, chopped, for garnish

Description

This hearty, comforting dish is perfect for cozy evenings, lazy weekends, or any time you want a warm, budget-friendly meal. Inspired by Southern traditions and classic New Year’s black-eyed peas, this slow-cooked recipe combines tender beans, fluffy rice, and savory vegetables for a satisfying one-pot dinner that’s easy to prepare and full of flavor.

Ingredients

Scale

2 cups dried black-eyed peas, rinsed and sorted
1 medium onion, finely chopped
2 celery stalks, diced
2 medium carrots, peeled and diced
3 garlic cloves, minced
1 medium green bell pepper, diced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon salt, adjust to taste
4 cups vegetable broth or water
1 ½ cups long-grain white rice, rinsed
2 tablespoons olive oil
Optional: 1 teaspoon red pepper flakes for mild heat
Fresh parsley, chopped, for garnish

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Instructions

Lightly grease the crock pot with a small amount of olive oil.
In a skillet over medium heat, sauté onions, celery, carrots, and bell pepper in olive oil for 5–7 minutes until softened. Add garlic, smoked paprika, cumin, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
Transfer sautéed vegetables to the slow cooker. Add rinsed black-eyed peas and pour in vegetable broth or water. Stir to combine.
Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the peas are tender.
About 30 minutes before serving, rinse rice under cold water and stir into the slow cooker with an additional 1 cup of water or broth. Cover and cook until the rice is tender, about 25–30 minutes.
Taste and adjust seasonings if needed. Add red pepper flakes for extra heat, if desired.
Serve hot, garnished with fresh parsley.

Notes

Soaking the black-eyed peas for a few hours or overnight reduces cooking time and creates a creamier texture.
Sautéing the vegetables before slow cooking enhances flavor.
Adjust spices to taste and try adding a pinch of cayenne or curry powder for a twist.
Check liquid levels halfway through cooking, adding extra broth if necessary.
Leftovers store well in the refrigerator for 4–5 days or can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)