Description
This foolproof Crockpot Black Eyed Peas recipe transforms humble legumes into a deeply flavorful, nutrient-packed meal with minimal effort.
Ingredients
Scale
- 1 pound dried black-eyed peas, rinsed and sorted
- 4 cups vegetable broth (or chicken broth)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 cup diced tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 bay leaf
- 2 tablespoons olive oil (optional)
- 1 cup chopped kale or spinach (optional)
- Hot sauce for serving
- Substitutions: sweet potatoes, collard greens, bone broth
Instructions
- Rinse dried black-eyed peas and remove any debris or discolored peas.
- Dice onion, bell pepper, and carrot; mince garlic.
- Add peas to crockpot, then vegetables, garlic, and tomatoes.
- Season with salt, pepper, smoked paprika, cumin, and add the bay leaf.
- Pour broth over the ingredients, ensuring peas are fully submerged; add olive oil if using.
- Cover and cook on low for 6–8 hours or high for 3–4 hours without lifting the lid.
- Test peas for tenderness; continue cooking in 30-minute increments if needed.
- Stir in kale or spinach during the final 30 minutes; remove bay leaf and adjust seasoning.
- Serve warm with hot sauce or an extra drizzle of olive oil.
Notes
Refrigerate leftovers for up to 5 days or freeze for up to 6 months. Add fresh herbs or lemon juice when reheating to brighten flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 225
- Sugar: 0g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg
Keywords: crockpot black eyed peas, slow cooker beans, southern comfort food, healthy legumes