Crockpot Black Eyed Peas
A comforting and hearty dish of slow-cooked black-eyed peas with spices and vegetables, perfect for family gatherings and nourishing meals.
Ingredients
Main Ingredients
- 1 pound dried black-eyed peas Rinsed under cold water
- 4 cups vegetable broth Can substitute chicken broth
- 1 medium onion, chopped Adds flavor and aroma
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon salt Adjust to taste
- 1 leaf bay leaf
- 1 cup diced tomatoes Canned or fresh
- 1 tablespoon olive oil For richness
- 1-2 jalapeños, chopped Optional for heat
- 1 bunch fresh parsley For garnish
Instructions
Preparation
- Rinse the dried black-eyed peas under cold water, ensuring you remove any debris or damaged peas.
- Combine the rinsed black-eyed peas with four cups of vegetable broth, chopped onion, and minced garlic in your crockpot.
- Add smoked paprika, cumin, black pepper, salt, and bay leaf. Stir in diced tomatoes.
- Pour one tablespoon of olive oil over the mixture and blend thoroughly.
Cooking
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
- Check the tenderness of peas after cooking. If needed, let them cook for an additional 30 minutes.
- Remove the bay leaf before serving and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to five days or freeze in a freezer-safe container for up to three months. Add a splash of broth when reheating to restore texture.