Description
Southern black-eyed peas are a comforting and hearty dish perfect for cozy evenings or family gatherings. This Crock Pot version makes it effortless to enjoy tender, flavorful peas infused with aromatic vegetables and classic Southern seasonings. Inspired by traditional Southern cooking, this recipe is simple to prepare, full of rich flavors, and perfect for serving alongside cornbread, rice, or a fresh green salad.
Ingredients
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2 cups dried black-eyed peas, rinsed and sorted
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6 cups vegetable or chicken broth
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1 large onion, finely chopped
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3 celery stalks, diced
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2 medium carrots, diced
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4 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon black pepper
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1/2 teaspoon crushed red pepper flakes (optional)
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2 bay leaves
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1 tablespoon olive oil
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Salt, to taste
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Chopped fresh parsley or green onions, for garnish
Instructions
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Rinse and sort the black-eyed peas, removing any debris. Optional: soak the peas for 4–6 hours or overnight to reduce cooking time and improve texture.
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In a skillet, heat olive oil over medium heat. Add the chopped onion, celery, and carrots, sautéing until softened, about 5–7 minutes. Stir in the minced garlic and cook for an additional minute.
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Transfer the sautéed vegetables to the Crock Pot. Add black-eyed peas, broth, smoked paprika, thyme, oregano, black pepper, crushed red pepper flakes, and bay leaves. Stir to combine.
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Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the black-eyed peas are tender and creamy. Stir occasionally if possible.
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Remove bay leaves and taste the peas. Add salt as needed, and adjust other seasonings if desired.
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Ladle the black-eyed peas into bowls and garnish with chopped parsley or green onions. Serve warm with cornbread, rice, or a fresh salad.
Notes
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Soaking the peas is optional but recommended for a creamier texture and faster cooking.
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Adjust seasoning at the end of cooking for best flavor.
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Garnish with fresh herbs to add color and a burst of freshness.
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Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)