This slow-cooked Black-eyed Peas Crockpot recipe transforms humble ingredients into a rich, savory, and effortless meal, perfect for a hearty weeknight dinner or a New Year’s Day tradition. Using the Black-eyed Peas Crockpot makes this dish incredibly convenient, allowing you to set it and forget it while flavors meld beautifully.
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Key Ingredients for Black-eyed Peas Crockpot:
- 1 pound dry black-eyed peas, rinsed and picked over
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained (optional, for a spicy kick)
- 1 smoked ham hock or 4 ounces smoked turkey sausage, sliced (omit for vegetarian)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (or to taste, optional)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Optional garnishes: fresh chopped cilantro, sliced green onions, hot sauce, cornbread
How to Make Black-eyed Peas Crockpot:
This Black-eyed Peas Crockpot recipe is incredibly easy, delivering a deeply flavorful, satisfying dish with minimal effort. Its “set-it-and-forget-it” nature means perfectly tender black-eyed peas simmered in a rich, smoky broth, ready to impress without you hovering over the stove. Total active preparation time is approximately 15 minutes.
- Step 1: Prepare the Black-eyed Peas: Rinse the dry black-eyed peas thoroughly under cold water, picking out any debris or shriveled peas. While some recipes suggest soaking, it’s not strictly necessary for this Black-eyed Peas Crockpot recipe, as the long slow cooking time will soften them perfectly.
- Step 2: Combine Ingredients in Crockpot: Add the rinsed black-eyed peas, chicken broth, diced yellow onion, minced garlic, diced green bell pepper, canned diced tomatoes (undrained), and Rotel (if using) to your slow cooker.
- Step 3: Add the Smoked Meat and Seasonings: Place the smoked ham hock or sliced smoked turkey sausage (if using) into the crockpot. Stir in the dried thyme, smoked paprika, cayenne pepper (if using), and bay leaves.
- Step 4: Season and Stir: Add a good pinch of salt and freshly ground black pepper. Remember that the ham hock or broth can be salty, so season conservatively at this stage and adjust later. Give everything a good stir to combine all the ingredients.
- Step 5: Cook on Low: Cover the crockpot and cook on the low setting for 6-8 hours, or on the high setting for 3-4 hours, until the black-eyed peas are tender and creamy. The cooking time may vary slightly depending on your slow cooker and the age of your peas.
- Step 6: Remove Ham Hock and Adjust Seasoning: Once cooked, carefully remove the ham hock (if used) and discard the bone and any excess fat. Shred any edible meat from the ham hock and return it to the crockpot. Remove the bay leaves. Taste the black-eyed peas and adjust salt and pepper as needed. If the mixture is too thick, you can add a little more broth or water. If it’s too thin, you can mash a small portion of the peas against the side of the crockpot to thicken it naturally.
- Step 7: Serve: Ladle the hot Black-eyed Peas Crockpot into bowls and garnish with fresh cilantro or sliced green onions if desired. Serve with your favorite hot sauce and a side of warm cornbread.
Why You’ll Love This Black-eyed Peas Crockpot
You’ll absolutely adore this Black-eyed Peas Crockpot recipe for its incredible convenience and deeply comforting flavors. The slow cooking process allows smoked ham or turkey to infuse every pea with a rich, savory essence, making it a true taste sensation without any heavy lifting. This dish is not only delicious but also budget-friendly, costing significantly less to make at home than ordering a similar meal out, and it yields plenty for leftovers!
The beauty of this Black-eyed Peas Crockpot lies in its creamy texture and the perfect balance of savory, smoky, and slightly spicy notes, distinguishing it from a simpler bean soup. The optional Rotel adds a fantastic zing, while a sprinkle of fresh cilantro at the end brightens the entire dish, creating a more complex flavor profile than traditional black-eyed peas. Seriously, if you love a hearty, flavorful, and fuss-free meal, you must try this Black-eyed Peas Crockpot – your taste buds (and your wallet!) will thank you.
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What to Serve Black-eyed Peas Crockpot With
This versatile Black-eyed Peas Crockpot dish pairs wonderfully with a variety of sides, creating a complete and satisfying meal.
- Classic Cornbread: A warm, buttery slice of cornbread is almost a non-negotiable pairing, perfect for soaking up every drop of the savory broth. Try a sweet cornbread or a savory jalapeño cheddar version.
- Collard Greens: For a true Southern feast, serve your Black-eyed Peas Crockpot alongside a generous helping of tender, smoky collard greens. The slightly bitter greens provide a fantastic balance to the rich peas.
- Steamed Rice: A simple bowl of fluffy white rice or brown rice is excellent for serving the black-eyed peas over, creating a heartier meal.
- Green Salad: A crisp green salad with a light vinaigrette offers a refreshing contrast to the hearty peas, adding freshness and crunch.
- Hot Sauce and Pickled Okra: For those who enjoy an extra kick, a variety of hot sauces is a must. Pickled okra can also add a delightful tangy counterpoint.
- Skillet Fried Cabbage: Sautéed cabbage with a hint of bacon fat would complement the flavors beautifully.
Top Tips for Perfecting Black-eyed Peas Crockpot
- Don’t Fear the Ham Hock: While optional, a smoked ham hock adds an unparalleled depth of smoky, savory flavor that truly elevates this Black-eyed Peas Crockpot. If you can’t find one, smoked turkey wings or sausage are excellent alternatives for a similar profile. For a vegetarian version, a dash of liquid smoke or smoked paprika can mimic that flavor.
- Season in Layers, Adjust at the End: It’s always better to under-season initially. The ham hock, broth, and sometimes Rotel already contain salt. Taste after the peas are fully cooked and
then adjust the salt and pepper to your preference. A splash of apple cider vinegar or a squeeze of lemon juice at the end can brighten all the flavors. - The Creaminess Factor: If you prefer a thicker, creamier Black-eyed Peas Crockpot, you can ladle out about a cup of the cooked peas and mash them with a fork or an immersion blender directly in the pot. Stir them back in to achieve your desired consistency.
- No Pre-Soaking Needed (Usually): For modern black-eyed peas and slow cooking methods, pre-soaking isn’t typically required. The long cooking time in the crockpot softens them perfectly. However, if your peas are very old, a quick soak can reduce cooking time slightly.
- Add Fresh Herbs at the End: For a burst of freshness and aroma, stir in fresh chopped parsley or cilantro just before serving. This adds a vibrant counterpoint to the slow-cooked flavors.
- Spice Level Control: If you’re sensitive to heat, start with less cayenne pepper or omit the Rotel. You can always add a dash of hot sauce to individual bowls for those who prefer more spice.
Storing and Reheating Tips
This Black-eyed Peas Crockpot dish is fantastic for meal prep as it tastes even better the next day when flavors have had more time to meld.
- Refrigeration: Allow the black-eyed peas to cool completely before transferring them to an airtight container. They will keep well in the refrigerator for up to 3-4 days. This is great for making a big batch on Sunday for quick weeknight meals.
- Freezing: For longer storage, this Black-eyed Peas Crockpot freezes beautifully. Portion cooled peas into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace if using containers, as liquids expand when frozen. Label with the date. It can be frozen for up to 3 months.
- Reheating (from refrigerator): Reheat individual portions in the microwave until heated through, stirring occasionally. For larger batches, reheat gently on the stovetop over medium-low heat, stirring frequently. You might need to add a splash of water or broth to loosen it up if it has thickened considerably.
- Reheating (from freezer): Thaw frozen black-eyed peas overnight in the refrigerator. Once thawed, reheat following the stovetop or microwave instructions above. You can also reheat directly from frozen on the stovetop over very low heat, adding a bit of liquid and stirring occasionally, though this will take longer. Avoid reheating in the crockpot as it can dry out the peas.
Final Thoughts
This Black-eyed Peas Crockpot recipe delivers ultimate comfort and incredible flavor with minimal effort, transforming simple ingredients into a deeply satisfying meal. Don’t hesitate to give this “set-it-and-forget-it” gem a try; it’s sure to become a beloved staple in your kitchen.
try also :
- Lentil and Sweet Potato Salad
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Black-eyed Peas Crockpot Faqs
- Do I need to soak the black-eyed peas for this Black-eyed Peas Crockpot recipe?
No, typically not. The long, slow cooking time in the crockpot is usually sufficient to tenderize dry black-eyed peas without pre-soaking. However, if your peas are very old, a quick soak (1-2 hours) might slightly reduce overall cooking time. - Can I make this Black-eyed Peas Crockpot vegetarian?
Absolutely! Simply omit the smoked ham hock or turkey sausage. To add a smoky flavor, you can increase the smoked paprika to 1.5-2 teaspoons or add a few drops of liquid smoke to the broth. Ensure you use vegetable broth instead of chicken broth. - How can I make the Black-eyed Peas Crockpot spicier?
To increase the heat, add more cayenne pepper to taste, use an extra can of Rotel diced tomatoes with green chilies, or stir in a chopped jalapeño or serrano pepper along with the onion and bell pepper. Serving with hot sauce is also a great option. - My Black-eyed Peas Crockpot is too thick/thin. How do I fix it?
If it’s too thick, stir in a little more chicken or vegetable broth (or water) until it reaches your desired consistency. If it’s too thin, you can mash some of the cooked peas against the side of the slow cooker with a spoon to release their starches, which will naturally thicken the mixture. - Can I use canned black-eyed peas instead of dry for this Black-eyed Peas Crockpot recipe?
While you technically could, the cooking time and resulting texture would be very different. Canned black-eyed peas are already cooked, so you’d essentially just be heating them and simmering them in the crockpot for a much shorter duration (1-2 hours on high) to allow flavors to meld. The depth of flavor developed from dry peas cooking slowly is superior.
Black-eyed Peas Crockpot
This slow-cooked Black-eyed Peas Crockpot recipe transforms humble ingredients into a rich, savory, and effortless meal, perfect for a hearty weeknight dinner or a New Year’s Day tradition. Using the Black-eyed Peas Crockpot makes this dish incredibly convenient, allowing you to set it and forget it while flavors meld beautifully.
Ingredients
Equipment
Method
- Rinse the dry black-eyed peas thoroughly under cold water, picking out any debris or shriveled peas. While some recipes suggest soaking, it’s not strictly necessary for this Black-eyed Peas Crockpot recipe, as the long slow cooking time will soften them perfectly.1 pound dry black-eyed peas
- Add the rinsed black-eyed peas, chicken broth, diced yellow onion, minced garlic, diced green bell pepper, canned diced tomatoes (undrained), and Rotel (if using) to your slow cooker.1 pound dry black-eyed peas, 6 cups chicken broth, 1 medium yellow onion, 2 cloves garlic, 1 green bell pepper, 1 (14.5 ounce) can diced tomatoes, 1 (10 ounce) can Rotel diced tomatoes with green chilies
- Place the smoked ham hock or sliced smoked turkey sausage (if using) into the crockpot. Stir in the dried thyme, smoked paprika, cayenne pepper (if using), and bay leaves.1 smoked ham hock, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, 2 bay leaves
- Add a good pinch of salt and freshly ground black pepper. Remember that the ham hock or broth can be salty, so season conservatively at this stage and adjust later. Give everything a good stir to combine all the ingredients.Salt, freshly ground black pepper
- Cover the crockpot and cook on the low setting for 6-8 hours, or on the high setting for 3-4 hours, until the black-eyed peas are tender and creamy. The cooking time may vary slightly depending on your slow cooker and the age of your peas.
- Once cooked, carefully remove the ham hock (if used) and discard the bone and any excess fat. Shred any edible meat from the ham hock and return it to the crockpot. Remove the bay leaves. Taste the black-eyed peas and adjust salt and pepper as needed. If the mixture is too thick, you can add a little more broth or water. If it’s too thin, you can mash a small portion of the peas against the side of the crockpot to thicken it naturally.
- Ladle the hot Black-eyed Peas Crockpot into bowls and garnish with fresh cilantro or sliced green onions if desired. Serve with your favorite hot sauce and a side of warm cornbread.fresh chopped cilantro, sliced green onions, hot sauce, cornbread
Notes
Don’t Fear the Ham Hock: While optional, a smoked ham hock adds an unparalleled depth of smoky, savory flavor. Season in Layers, Adjust at the End: It’s always better to under-season initially. The Creaminess Factor: If you prefer a thicker, creamier Black-eyed Peas Crockpot, you can ladle out about a cup of the cooked peas and mash them with a fork or an immersion blender directly in the pot.