Description

This hearty and comforting slow cooker dish is perfect for cozy evenings, family gatherings, or festive holidays. Inspired by Southern traditions and the symbolism of black-eyed peas for good luck, it combines sweet potatoes, tender black-eyed peas, and aromatic vegetables and spices. Slow cooking allows the flavors to meld beautifully, creating a nourishing meal that’s both satisfying and full of flavor.

Ingredients

Scale

2 cups dried black-eyed peas, rinsed and sorted
2 large sweet potatoes, peeled and cubed
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (optional)
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 bay leaf
1 tablespoon olive oil
Fresh parsley, chopped, for garnish

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Instructions

Rinse and sort through the black-eyed peas, removing any debris. Soak overnight if desired.
Peel and cube the sweet potatoes. Dice the onion and bell pepper, chop the carrots and celery, and mince the garlic.
In a skillet, warm olive oil over medium heat. Sauté the onions, garlic, and bell pepper for 3–4 minutes until softened.
Add black-eyed peas, sweet potatoes, sautéed aromatics, carrots, celery, and spices into the crock pot. Pour in the vegetable broth and add the bay leaf. Stir gently.
Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the peas are tender and sweet potatoes are soft.
Taste and adjust seasoning with salt and pepper. Remove the bay leaf.
Serve hot, garnished with fresh parsley.

Notes

Soaking black-eyed peas is optional but can reduce cooking time.
Cut vegetables evenly to ensure uniform cooking.
Layer firmer vegetables at the bottom to prevent overcooking softer ones.
Customize spice level with cayenne pepper or crushed red pepper flakes.
Leftovers can be refrigerated for 4–5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6–8 hours (low)