Description
There’s something deeply comforting about a warm, hearty bowl of black-eyed peas, especially on busy weeknights when you want a meal that feels like home without the stress. This Spicy and Savory Crock Pot Black Eyed Peas recipe is perfect for those times. Slow-cooked to perfection, the black-eyed peas absorb aromatic spices, fresh vegetables, and just the right touch of heat, creating a dish that’s both nourishing and flavorful. Inspired by Southern traditions and classic comfort food, this recipe is easy to prepare, making it ideal for busy families, meal prep, or anyone craving a wholesome, hearty dinner.
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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1 green bell pepper, diced
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1 red bell pepper, diced
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2 medium carrots, diced
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2 stalks celery, diced
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1 cup diced tomatoes (fresh or canned)
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4 cups vegetable broth
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 teaspoon cayenne pepper (adjust to taste)
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon black pepper
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1 teaspoon salt, or to taste
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2 tablespoons olive oil
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1 tablespoon apple cider vinegar
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Fresh parsley, chopped, for garnish
Instructions
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Soak the black-eyed peas overnight in plenty of water. Drain and rinse before cooking.
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In a skillet over medium heat, heat olive oil. Add onions, garlic, and bell peppers. Sauté for about 5 minutes until onions are translucent and fragrant.
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Transfer the sautéed vegetables to the crock pot. Add soaked black-eyed peas, carrots, celery, diced tomatoes, and vegetable broth.
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Add smoked paprika, cumin, chili powder, cayenne pepper, thyme, oregano, black pepper, and salt. Stir to combine evenly.
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Cover and cook on low for 6–8 hours or on high for 3–4 hours until black-eyed peas are tender.
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Stir in apple cider vinegar to brighten the flavors.
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Serve hot, garnished with chopped parsley. Pair with rice, cornbread, or roasted vegetables if desired.
Notes
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For quicker cooking, use the quick soak method: boil peas for 2 minutes, cover, and let sit 1 hour before cooking.
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Adjust cayenne pepper to taste for milder or spicier flavor.
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Leftovers store in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 3 months.
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Pair with rice, quinoa, roasted sweet potatoes, or steamed greens for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours on low or 3–4 hours on high