Description

There’s nothing quite like a warm bowl of black-eyed peas simmered in a slow cooker to bring comfort and flavor to any meal. Perfect for cozy evenings, family gatherings, or even a festive holiday, this recipe celebrates the traditional Southern flavors of black-eyed peas with hearty vegetables and aromatic spices. Slow-cooking allows the flavors to meld beautifully, creating a creamy, rich dish that’s both satisfying and wholesome. Whether you serve it as a side or a main, this dish promises a delicious, nourishing experience for everyone at the table.

Ingredients

Scale

1 pound dried black-eyed peas, rinsed and sorted
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon ground black pepper
½ teaspoon cayenne pepper (optional)
4 cups low-sodium vegetable or chicken broth
1 cup diced tomatoes (canned or fresh)
1 bay leaf
2 tablespoons olive oil
Salt, to taste
Fresh parsley, chopped, for garnish

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Instructions

Rinse and sort the black-eyed peas, removing any debris or damaged peas. For a creamier texture and quicker cooking, soak the peas overnight in water, then drain thoroughly.
Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, celery, and bell pepper. Sauté for 5–7 minutes until vegetables soften and release their aroma.
Stir in smoked paprika, dried thyme, black pepper, and cayenne pepper (if using). Cook for about 1 minute to toast the spices.
Transfer the sautéed vegetables and spices to the Crock Pot. Add the black-eyed peas, diced tomatoes, bay leaf, and broth. Stir to combine.
Cover the Crock Pot and cook on low for 6–8 hours or on high for 3–4 hours, until the peas are tender and flavors meld.
About 30 minutes before serving, taste and adjust seasoning with salt and pepper. Remove the bay leaf.
Serve hot, garnished with fresh parsley. Pair with cornbread, rice, or a salad for a complete meal.

Prep Time: 15 minutes

Notes

Soaking black-eyed peas overnight is optional but recommended for a creamier texture.
Adjust spices according to your taste preference.
Leftovers taste even better the next day as flavors continue to meld.

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