Description

There’s something comforting about a warm, hearty dish that fills your home with inviting aromas while promising a satisfying meal. This Flavor-Packed Crock Pot Black-Eyed Peas & Bell Peppers recipe is perfect for cozy evenings, family dinners, or festive gatherings. Inspired by Southern cooking traditions, where black-eyed peas symbolize luck and prosperity, this slow-cooked dish combines tender peas with colorful bell peppers and savory seasonings for a healthy, flavorful, and protein-packed meal that’s easy to prepare.

Ingredients

Scale

2 cups dried black-eyed peas, rinsed and sorted
1 large red bell pepper, diced
1 large green bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1 tablespoon olive oil
2 cups diced tomatoes (canned or fresh)
Optional garnish: fresh parsley or cilantro, chopped

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Instructions

Rinse the black-eyed peas under cold water and remove any debris. Soak for 6–8 hours if desired for faster cooking.
In a skillet, heat olive oil over medium heat and sauté the diced onions, bell peppers, and garlic for 3–5 minutes until soft and fragrant.
Transfer the sautéed vegetables to the crock pot. Add the black-eyed peas, diced tomatoes, vegetable broth, smoked paprika, cumin, chili powder, black pepper, salt, thyme, oregano, and bay leaf. Stir to combine.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until peas are tender.
About 30 minutes before serving, taste and adjust seasoning as needed.
Remove the bay leaf, serve in bowls, and garnish with chopped parsley or cilantro.

Notes

Soaking the peas is optional but helps reduce cooking time.
Adjust spices to your taste preference.
For added texture, include diced carrots or zucchini.
Leftovers keep well in the refrigerator for 4–5 days and can be frozen for up to 3 months.
Serve over rice, with cornbread, or alongside roasted vegetables for a complete meal.

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