Description
This comforting Crock Pot dish combines tender black-eyed peas, fresh vegetables, and melted cheese for a creamy, hearty meal perfect for family dinners, cozy evenings, or weekend gatherings. Inspired by Southern traditions, it’s easy to prepare, flavorful, and packed with wholesome ingredients everyone will love.
Ingredients
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2 cups dried black-eyed peas, rinsed and sorted
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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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2 celery stalks, diced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 cup corn kernels (fresh or frozen)
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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½ teaspoon black pepper
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½ teaspoon cayenne pepper (optional)
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1 teaspoon salt, or to taste
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4 cups vegetable broth
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1 cup shredded sharp cheddar cheese
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½ cup shredded mozzarella cheese
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2 tablespoons olive oil
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Fresh parsley, chopped (for garnish)
Instructions
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Rinse and sort the black-eyed peas. Soak overnight if using dried peas for best results.
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In a skillet, heat olive oil over medium heat. Sauté onion for 3–4 minutes until translucent.
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Add garlic, carrots, celery, and bell peppers. Cook 4–5 minutes until slightly softened.
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Transfer sautéed vegetables to the crock pot. Add black-eyed peas, corn, smoked paprika, cumin, black pepper, cayenne, and salt. Pour in vegetable broth and stir.
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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 30 minutes before serving, add shredded cheddar and mozzarella. Stir until melted and creamy.
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Taste and adjust seasoning as needed.
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Serve hot, garnished with fresh parsley.
Notes
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Leftovers can be stored in the refrigerator for up to 4 days.
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For a vegan version, use plant-based cheese or coconut milk for creaminess.
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Adjust spice level by increasing or decreasing cayenne pepper.
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This dish pairs well with rice, bread, or a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours (low)