Description
This comforting slow cooker dish is perfect for cozy evenings or family meals. Tender black-eyed peas are combined with fresh vegetables and savory ranch seasoning, creating a hearty, flavorful meal that’s both easy to prepare and packed with nutrients. Inspired by Southern cooking traditions, it’s a dish that brings warmth and satisfaction to the table.
Ingredients
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2 cups dried black-eyed peas, soaked overnight and drained
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1 medium onion, diced
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3 cloves garlic, minced
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2 medium carrots, diced
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1 bell pepper (any color), diced
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1 cup celery, diced
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1 (14.5-ounce) can diced tomatoes, undrained
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4 cups vegetable broth or water
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2 tablespoons ranch seasoning mix
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1 teaspoon smoked paprika
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½ teaspoon black pepper
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½ teaspoon salt, or to taste
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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1 teaspoon apple cider vinegar (optional)
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Fresh parsley, chopped, for garnish
Instructions
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Soak dried black-eyed peas overnight, then drain and rinse. Dice the onion, carrots, bell pepper, and celery. Mince the garlic.
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Place the black-eyed peas in the slow cooker. Add all chopped vegetables, diced tomatoes with juice, and vegetable broth.
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Sprinkle in ranch seasoning, smoked paprika, black pepper, salt, thyme, and dried parsley. Stir gently to combine.
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Cover and cook on low for 6–8 hours or on high for 3–4 hours until the peas are tender.
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Stir in apple cider vinegar 15 minutes before serving, if desired. Adjust seasoning to taste.
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Serve over rice or in bowls, garnished with fresh parsley.
Notes
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Soaking dried peas overnight ensures even cooking and tenderness.
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Feel free to add other vegetables like zucchini, spinach, or green beans.
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This dish stores well in the fridge for up to 4 days and freezes for up to 3 months.
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For a creamier texture, stir in a splash of coconut milk or unsweetened cream before serving.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours