Description

This hearty crock pot black-eyed peas stew is perfect for cozy evenings or a comforting family dinner. Tender black-eyed peas, fresh vegetables, and aromatic herbs combine to create a rich, flavorful dish that’s both nourishing and satisfying. Inspired by traditional Southern cooking, this stew is easy to make, requires minimal hands-on time, and is ideal for busy weeknights or meal prep.

Ingredients

Scale

2 cups dried black-eyed peas, rinsed and sorted
6 cups vegetable or chicken broth
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
1 bay leaf
2 tablespoons tomato paste
1 tablespoon olive oil
2 cups chopped greens (kale, collard greens, or spinach)
Salt, to taste
Fresh parsley, chopped, for garnish

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Instructions

- Rinse the black-eyed peas thoroughly and remove any debris. Soak them in water overnight or for at least 6–8 hours.
- In a small skillet, heat olive oil over medium heat. Sauté onion, garlic, carrots, celery, and red bell pepper for 5–7 minutes until soft.
- Transfer sautéed vegetables to the crock pot. Add black-eyed peas, tomato paste, smoked paprika, cumin, thyme, oregano, black pepper, red pepper flakes, and bay leaf. Pour in the broth and stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until peas are tender. Stir halfway through cooking.
- About 30 minutes before serving, stir in the chopped greens. Adjust salt and pepper to taste.
- Serve the stew in bowls and garnish with fresh parsley. Pair with rice, cornbread, or crusty bread.

Notes

For extra flavor, let the stew sit overnight in the fridge before serving. Adjust spices to taste and add extra vegetables or legumes as desired.

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