Description
This hearty and flavorful dish combines tender black-eyed peas with smoky BBQ sauce, creating a comforting meal perfect for cozy evenings, family dinners, or holiday gatherings. Inspired by traditional Southern cooking, this slow-cooker recipe allows the flavors to meld beautifully with minimal effort, giving you a delicious, fuss-free dish everyone will love.
Ingredients
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2 cups dried black-eyed peas, rinsed and sorted
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1 medium onion, finely chopped
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1 green bell pepper, diced
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2 cloves garlic, minced
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1 cup BBQ sauce (your favorite brand or homemade)
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1/2 cup low-sodium vegetable or chicken broth
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1 teaspoon smoked paprika
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1/2 teaspoon chili powder
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1/2 teaspoon black pepper
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1 teaspoon salt, or to taste
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1 tablespoon olive oil
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Optional garnish: chopped fresh parsley or green onions
Instructions
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Rinse the black-eyed peas under cold water and remove any debris or stones.
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In a small skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, sautéing for 3–4 minutes until fragrant and slightly softened.
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Transfer the sautéed vegetables to the crock pot. Add the black-eyed peas, BBQ sauce, broth, smoked paprika, chili powder, salt, and black pepper. Stir to combine.
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Cover the crock pot and cook on low for 6–7 hours, until peas are tender and sauce is slightly thickened.
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Taste and adjust seasoning if necessary 30 minutes before serving.
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Serve hot, garnished with parsley or green onions if desired.
Notes
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Use vegetable broth to make this dish vegetarian.
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Store leftovers in an airtight container in the refrigerator for up to 4 days.
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This recipe freezes well; thaw overnight in the refrigerator before reheating.
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Add cayenne pepper or hot sauce for a spicier version.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours