Name: Crock Pot Garden Veggie Black-Eyed Peas Everyone Will Love
Prep time: 15 min
Cook time: PT-490101H47M16S
Total time: PT-490101H47M16S
Ingredients: 2 cups dried black-eyed peas, rinsed and sorted; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium carrots, peeled and sliced; 2 celery stalks, chopped; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 medium zucchini, diced; 1 cup diced tomatoes (fresh or canned, no added salt); 4 cups vegetable broth; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon cumin; ½ teaspoon black pepper; ½ teaspoon salt (adjust to taste); ¼ teaspoon crushed red pepper flakes (optional for heat); 2 tablespoons olive oil; 2 tablespoons fresh parsley, chopped (for garnish); 1 teaspoon apple cider vinegar (optional, to brighten flavors)

Description

This cozy and nutritious dish is perfect for weeknight dinners or casual family gatherings. Inspired by Southern cooking traditions and fresh garden vegetables, these black-eyed peas are slow-cooked in a Crock Pot with vibrant veggies and aromatic spices, creating a hearty, comforting meal that everyone will enjoy.

Ingredients

Scale

2 cups dried black-eyed peas, rinsed and sorted
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium zucchini, diced
1 cup diced tomatoes (fresh or canned, no added salt)
4 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon cumin
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
¼ teaspoon crushed red pepper flakes (optional for heat)
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped (for garnish)
1 teaspoon apple cider vinegar (optional, to brighten flavors)

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Instructions

Rinse the black-eyed peas thoroughly under cold water, removing any debris. Optional: soak for 6–8 hours for faster cooking.
Heat olive oil in a medium skillet over medium heat. Sauté diced onions until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
Chop carrots, celery, bell peppers, zucchini, and tomatoes into uniform pieces.
Add black-eyed peas, sautéed onions and garlic, chopped vegetables, vegetable broth, smoked paprika, thyme, cumin, black pepper, salt, and crushed red pepper flakes to the Crock Pot. Stir gently.
Cover and cook on low for 6–8 hours or high for 3–4 hours until peas are tender and vegetables are soft but slightly firm.
Taste and adjust seasoning. Stir in apple cider vinegar if desired.
Serve warm, garnished with fresh parsley, with rice, grains, or bread if desired.

Notes

Adjust salt and pepper to taste.
Substitute or add seasonal vegetables as desired.
Leftovers store in the refrigerator for up to 5 days and freeze for up to 3 months.

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