Name: Crock Pot Southern Black-Eyed Peas Everyone Will Love
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Southern
Ingredients: 2 cups dried black-eyed peas, rinsed and sorted; 6 cups vegetable or chicken broth; 1 large onion, finely chopped; 3 celery stalks, diced; 2 medium carrots, diced; 4 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes (optional); 2 bay leaves; 1 tablespoon olive oil; Salt, to taste; Chopped fresh parsley or green onions, for garnish

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I like to make Crock Pot Southern Black-Eyed Peas Everyone Will Love when I need a plain, filling meal that cooks itself. I started using this dish on busy weeks. It gave me a warm pot of food with little work. The recipe fit holiday days and slow nights the same.

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This dish became useful because it needs low fuss and makes good leftovers. I can set the slow cooker in the morning. I come back to a soft, tasty bowl. The flavor is homey and mild. It pairs well with cornbread or rice. I share a simple side idea here so you can use this recipe the same way I do.

This is a slow cooker recipe for tender black-eyed peas with simple vegetables and spices. The peas cook low and long. They become soft and creamy. The taste is savory with a mild smokiness from the paprika. You will also taste the onion, carrot, and celery in every spoonful. People often make this on New Year’s Day, for a potluck, or for a week of easy meals. It is good for a quick lunch or a cozy dinner. If you need a side that goes with many main dishes, try the crispy fried green beans recipe for a crunchy match.

Why make this recipe

This recipe saves time. You prep a few things and let the Crock Pot do the rest. It suits busy days and slow weekends. The slow cook method lets flavors blend well. The peas soak up the broth and spices. You get a simple, filling meal with little hands-on time. The recipe works with vegetable or chicken broth for flexible flavor. You can make a big batch and eat from it for days. It reheats well. You will not need to stir much. The dish also fits many diets if you use broth type and salt to match your needs.

How to make Crock Pot Southern Black-Eyed Peas Everyone Will Love

Start by sorting and rinsing the dried peas. If you soak them, they cook faster and stay evenly tender. Next, chop the onion, celery, and carrots, and sauté them in a bit of oil until soft. The quick sauté brings out their flavor and keeps them from being raw in the final dish. Add the garlic at the end of the sauté to keep its taste fresh. Put the vegetables in the Crock Pot and add the peas, broth, and all spices. Cover and cook on low for several hours. Low heat lets the peas break down and the broth thicken. Taste near the end and add salt if the dish needs it. For a full slow cooker meal idea, see the cozy crockpot chicken noodle soup for another easy plan.

Ingredients

2 cups dried black-eyed peas, rinsed and sorted
6 cups vegetable or chicken broth
1 large onion, finely chopped
3 celery stalks, diced
2 medium carrots, diced
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
2 bay leaves
1 tablespoon olive oil
Salt, to taste
Chopped fresh parsley or green onions, for garnish

These ingredients keep the dish simple and real. The dried peas are the main item. Broth gives the peas good flavor as they cook. Onion, celery, and carrot add a base of taste. Garlic and smoked paprika add warmth. Thyme and oregano bring a subtle herb note. Bay leaves add a deeper background flavor. Olive oil helps the vegetables cook in the pan first. Salt at the end lets you control the final taste. Fresh parsley or green onion adds a bright touch before serving. You can change the broth type to match your needs.

Directions

Rinse and sort the black-eyed peas, removing any debris. This step keeps grit out of the final dish and helps the peas cook evenly. Optional: soak the peas for 4–6 hours or overnight to reduce cooking time and improve texture. Soaking softens them and shortens Crock Pot time.

In a skillet, heat olive oil over medium heat. Add the chopped onion, celery, and carrots, sautéing until softened, about 5–7 minutes. Soft vegetables add more flavor when they go into the slow cooker. Stir in the minced garlic and cook for an additional minute. Garlic cooks fast and can burn, so add it last.

Transfer the sautéed vegetables to the Crock Pot. Add black-eyed peas, broth, smoked paprika, thyme, oregano, black pepper, crushed red pepper flakes, and bay leaves. Stir to combine. The spices spread through the pot while it cooks and the bay leaves add depth.

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the black-eyed peas are tender and creamy. Stir occasionally if possible. Low and slow gives a creamier texture. High works if you are short on time.

Remove bay leaves and taste the peas. Add salt as needed, and adjust other seasonings if desired. Salt at the end prevents over-salting. Ladle the black-eyed peas into bowls and garnish with chopped parsley or green onions. Serve warm with cornbread, rice, or a fresh salad. This step is about the finish. The garnish adds color and fresh taste.

How to serve Crock Pot Southern Black-Eyed Peas Everyone Will Love

You can serve the peas several simple ways. Spoon them over hot white rice for a classic, filling meal. Offer warm cornbread on the side for a southern touch. You can also serve the peas as a topping for baked potatoes. For a lighter meal, place a scoop on a bed of wilted greens. Add a green salad or coleslaw on the side to make a full plate. For a heartier meal, add cooked smoked sausage or ham when you add the broth. If you want to serve guests, keep the slow cooker on warm and set out bowls and garnishes. For another easy main to pair with sides, try the creamy white chicken chili.

How to store Crock Pot Southern Black-Eyed Peas Everyone Will Love

Let the peas cool a bit before storing. Place them in airtight containers. In the fridge, they keep well for 3 to 4 days. Use shallow containers so they cool faster. To freeze, put portions in freezer-safe bags or containers and leave a little room for expansion. They will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. Reheat gently on the stove over low heat or in the microwave. Add a splash of broth or water if the peas look dry. Do not refreeze after thawing. Label containers with the date so you know how long they have been stored.

Tips to make Crock Pot Southern Black-Eyed Peas Everyone Will Love

Pick good, whole dried peas for best texture. Rinse and sort them to remove stones. Soak if you want a shorter cook time and a softer texture. Brown the vegetables well so they add depth. Use low heat for creamier peas. Taste and add salt at the end. If the peas are too thin, cook uncovered for a bit to reduce the liquid. If they are too thick, stir in broth. For a smoky note, use smoked paprika or add a small ham hock. If you use salty meat, cut back on added salt. Stir gently to avoid mashing the peas too much. These small steps change the final pot a lot.

Variation

You can change this dish in a few simple ways. Swap vegetable broth for chicken broth for a richer taste. Add a diced smoked ham hock or bacon for more smoke and salt. Use extra crushed red pepper flakes for heat. Stir in a handful of fresh chopped tomatoes in the last hour for a light tang. For a vegetarian version, skip meat and use vegetable broth. You can also add greens like chopped kale near the end to add color and nutrition. These swaps keep the method the same while changing the final flavor to match your needs.

FAQs

Q: Can I use canned black-eyed peas instead of dried?
A: Yes. Drain and rinse them. Add them near the end and cook until heated through. Reduce total liquid a bit.

Q: Do I need to soak the peas?
A: No. Soaking helps and shortens cook time. If you skip soaking, cook longer on low until tender.

Q: How can I make it less salty?
A: Use low-sodium broth. Add salt at the end and taste first. If you add ham, add less salt.

Q: Can I make this on the stove?
A: Yes. Simmer covered on low for 1.5 to 2 hours after soaking. Stir and watch the liquid level.

Conclusion

For a classic slow-cooked version, see this Southern Slow Cooker Black-Eyed Peas – Southern Bite for more tips. For another slow-cooker take, read Slow-Cooker Southern-Style Blackeyed Peas | Syrup and Biscuits.

Crock Pot Southern Black-Eyed Peas Everyone Will Love