Description
A simple, filling meal of creamy black-eyed peas cooked slowly with vegetables and spices, perfect for busy days and cozy dinners.
Ingredients
Scale
- 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
Instructions
- Rinse and sort the black-eyed peas, removing any debris. Optionally, soak the peas for 4–6 hours or overnight to reduce cooking time and improve texture.
- In a skillet, heat olive oil over medium heat. Add the chopped onion, celery, and carrots, sautéing until softened, about 5–7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- 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.
- 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.
- Remove bay leaves and taste the peas. Add salt as needed.
- Ladle the black-eyed peas into bowls and garnish with chopped parsley or green onions. Serve warm.
Notes
Great served over rice, with cornbread, or as a topping for baked potatoes. Adjust broth type for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg