Description
There’s something comforting about a warm bowl of beans simmering in a rich, flavorful sauce. Crock Pot Tomato Basil Black-Eyed Peas combine tender black-eyed peas with ripe tomatoes and fragrant basil for a hearty, nourishing meal. Inspired by Southern traditions, this recipe is perfect for cozy evenings, busy weeknights, or anytime you want a simple, wholesome dish with minimal effort.
Ingredients
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1 pound dried black-eyed peas, rinsed and sorted
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 can (14.5 ounces) diced tomatoes, undrained
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1 cup tomato sauce
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2 cups vegetable or chicken broth
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1/2 teaspoon black pepper
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon crushed red pepper flakes (optional)
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1/2 cup fresh basil leaves, chopped
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1 tablespoon olive oil
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2 carrots, diced
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2 celery stalks, diced
Instructions
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Rinse and sort the black-eyed peas. Soak them in water for at least 4 hours or overnight, if desired.
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In a skillet over medium heat, sauté onion, garlic, carrots, and celery in olive oil until soft and fragrant, about 5–7 minutes.
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Transfer sautéed vegetables to the Crock Pot. Add black-eyed peas, diced tomatoes with juice, tomato sauce, and broth. Stir in smoked paprika, cumin, black pepper, salt, and red pepper flakes if using.
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Cover and cook on low for 6–8 hours or on high for 3–4 hours, until peas are tender.
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About 15 minutes before serving, stir in fresh basil. Taste and adjust seasoning if needed.
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Serve warm on its own, over rice or quinoa, or with crusty bread.
Notes
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Optional: Soak beans overnight to reduce cooking time.
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Sautéing vegetables first enhances flavor.
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Leftovers can be stored in the refrigerator for 4–5 days or frozen for up to 3 months.
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Add extra vegetables or a splash of lemon juice before serving for variety and brightness.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)