Description
A hearty and flavorful Southern-inspired dish, Spicy Slow Cooker Cajun Black-Eyed Peas are perfect for a cozy evening at home, a family dinner, or a casual gathering. Tender black-eyed peas simmer slowly with aromatic vegetables and bold Cajun spices, creating a comforting and satisfying meal that’s easy to prepare.
Ingredients
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1 pound dried black-eyed peas, rinsed and sorted
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1 large onion, finely chopped
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1 green bell pepper, diced
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2 celery stalks, diced
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4 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes, with juices
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4 cups vegetable broth or water
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1 teaspoon smoked paprika
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1 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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1 bay leaf
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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 and sort the black-eyed peas to remove any debris or discolored peas.
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In a skillet over medium heat, add olive oil and sauté the onion, bell pepper, celery, and garlic for about 5 minutes until softened and fragrant.
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Transfer the sautéed vegetables to the slow cooker. Add black-eyed peas, diced tomatoes with juices, vegetable broth, smoked paprika, cayenne pepper, thyme, oregano, black pepper, salt, and bay leaf. Stir to combine.
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Cook on low for 6–8 hours or until the black-eyed peas are tender. On high, cook for 3–4 hours. Stir occasionally if possible.
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About 30 minutes before serving, taste and adjust seasoning as needed. Remove the bay leaf.
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Serve warm, garnished with chopped parsley or green onions.
Notes
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Sautéing the vegetables before slow cooking deepens the flavor.
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Adjust cayenne pepper to control the spice level.
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Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
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Add extra vegetables like carrots or spinach during the last hour for more nutrition.
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Garnish with fresh herbs for a bright, fresh finish.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours