Welcome to your new favorite one-pot wonder! This Crock Pot Black Eyed Beans recipe delivers tender, flavorful beans simmered to perfection, making it an incredibly useful and satisfying meal for any day of the week. Perfect for busy weeknights or lazy weekends, this recipe brings comfort and robust taste right to your table with minimal effort.
Key Ingredients for Crock Pot Black Eyed Beans
To create this hearty and delicious Crock Pot Black Eyed Beans, you’ll need a selection of simple yet powerful ingredients:
- 1 pound (about 2 cups) dried black eyed peas: Picked over and rinsed thoroughly. No soaking required for this crock pot method!
- 1 tablespoon olive oil: For sautéing aromatics and building foundational flavor.
- 1 large yellow onion: Finely chopped, forms the aromatic base.
- 1 green bell pepper: Diced, adds a touch of sweetness and freshness.
- 2 celery stalks: Diced, contributes to the classic trinity of flavors.
- 3 cloves garlic: Minced, for a pungent kick.
- 1 (14.5 ounce) can diced tomatoes (undrained): Adds acidity and depth to the broth.
- 4 cups vegetable broth (or chicken broth, if not vegetarian): The primary liquid for simmering the beans.
- 1 teaspoon dried thyme: Earthy and aromatic, a classic pairing with beans.
- 1/2 teaspoon smoked paprika: For a rich, smoky undertone that elevates the flavor.
- 1/4 teaspoon cayenne pepper (optional): For a touch of heat, adjust to your preference.
- 1 bay leaf: Infuses the beans with a subtle, aromatic essence.
- Salt and freshly ground black pepper to taste: Essential for seasoning throughout the cooking process.
- 1/4 cup chopped fresh parsley or cilantro: For garnish and a burst of freshness just before serving.
How to Make Crock Pot Black Eyed Beans
This Crock Pot Black Eyed Beans recipe is incredibly easy to prepare, delivering a delicious and satisfying meal with minimal fuss. Its simple approach lets the slow cooker do all the heavy lifting, resulting in tender, flavorful beans infused with smoky spices and fresh vegetables. With just about 20 minutes of active prep time, you’ll be enjoying a rich, comforting dish that tastes like it’s been simmering all day.
● Step-by-Step Instructions:
Follow these simple steps to create perfect Crock Pot Black Eyed Beans:
- Prepare the Veggies: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables have softened and become fragrant.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine in Crock Pot: Transfer the sautéed vegetables to your 6-quart or larger slow cooker.
- Add Black Eyed Peas: Add the rinsed dried black eyed peas to the slow cooker—no need to soak them beforehand!
- Stir in Other Ingredients: Pour in the undrained diced tomatoes and vegetable broth. Add the dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf. Stir everything together gently to combine.
- Season: Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Remember, you can always adjust seasoning later.
- Cook on Low: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the black eyed peas are tender. Cooking time can vary depending on your slow cooker and the age of your beans.
- Check for Tenderness: Around the 6-hour mark (if on low), taste a few beans to check for tenderness. They should be creamy and soft, not chalky. If they’re still firm, continue cooking.
- Adjust Seasoning: Once the beans are tender, remove the bay leaf. Taste and adjust salt and pepper as needed. You might also want to add a splash of hot sauce or a dash more smoked paprika for extra flavor.
- Garnish and Serve: Ladle the Crock Pot Black Eyed Beans into bowls. Garnish generously with fresh chopped parsley or cilantro before serving.
Why You’ll Love This Crock Pot Black Eyed Beans
You are absolutely going to adore this Crock Pot Black Eyed Beans recipe for its incredible depth of flavor and effortless preparation. The heart of this dish lies in its rich, smoky broth, which beautifully infuses the tender black eyed peas with a comforting blend of spices and savory vegetables. It’s a true one-pot wonder that delivers maximum taste with minimal fuss, making it a perfect weeknight hero.
Beyond its deliciousness, making these black eyed beans at home is a fantastic way to save money compared to store-bought alternatives or dining out. You control the ingredients, ensuring a healthier and more satisfying meal. The final touch of fresh cilantro or a sprinkle of hot sauce elevates this humble dish into something truly special. If you’re a fan of our Slow Cooker Chili, you’ll love the similar set-it-and-forget-it conviviality of these beans. Don’t wait – dive into this comforting and budget-friendly recipe tonight!
What to Serve Crock Pot Black Eyed Beans With
These versatile Crock Pot Black Eyed Beans are a fantastic centerpiece or side dish, and they pair beautifully with a variety of accompaniments. For a classic Southern-inspired meal, serve them alongside fluffy cornbread or a slice of savory cornbread casserole to soak up all that delicious broth. A simple side of steamed collard greens or sautéed kale adds a vibrant, healthy contrast.
If you’re looking for a heartier meal, consider serving the beans over a bed of fluffy white rice or brown rice to make them a complete and satisfying entrée. For a fresh touch, a crisp side salad with a light vinaigrette can help cut through the richness. And for those who enjoy a bit of heat, a dash of hot sauce or a sprinkle of pickled jalapeños can really bring out the flavors.
Top Tips for Perfecting Crock Pot Black Eyed Beans
- No Soaking Required, But It Can Help: While dried black eyed peas in the slow cooker generally don’t require pre-soaking, a quick soak (even just 2-4 hours, or overnight) can sometimes reduce cooking time slightly and result in an even creamier texture. If you choose to soak, drain and rinse thoroughly before adding to the slow cooker.
- Sautéing Aromatics Makes a Difference: Don’t skip the step of sautéing the onion, bell pepper, celery, and garlic before adding them to the crock pot. This simple 5-7 minute process develops a foundational layer of flavor that simmering alone can’t achieve. It softens the vegetables and releases their sweet and savory essences.
- Adjust Broth Level: If you prefer a thicker stew-like consistency, you can reduce the broth by about half a cup. If you like it looser, add a bit more broth or water during the last hour of cooking. The beans will absorb a lot of liquid, so don’t be shy if they look too dry.
- Taste and Adjust Seasoning Throughout: Black eyed peas can be bland without proper seasoning. Add initial salt and pepper as instructed, but make sure to taste the beans once they are tender and adjust again. You might be surprised how much salt they can take! A squeeze of lemon or lime juice at the end can also brighten the flavors.
- Ingredient Substitutions:
- Meat: For a richer flavor, you can add a smoked ham hock, a piece of salt pork, or diced bacon (sautéed first) to the slow cooker along with the other ingredients. This will add significant depth and smokiness.
- Broth: Chicken broth can be used instead of vegetable broth if you’re not strictly vegetarian.
- Greens: A handful of fresh spinach or chopped collard greens can be stirred in during the last 30-60 minutes of cooking for added nutrition and color.
- Spices: If you don’t have smoked paprika, regular paprika can be used, but you’ll miss the smoky notes. A pinch of cumin can also complement the flavors.
- Common Mistakes to Avoid:
- Underseasoning: As mentioned, beans soak up a lot of flavor. Be brave with your salt shaker at the end!
- Overcooking: While forgiving, overcooking can lead to mushy beans. Check for tenderness around the earlier end of the cooking range. They should be soft and creamy, but still hold their shape.
- Forgetting the Bay Leaf: While small, the bay leaf adds a subtle, herbaceous note that rounds out the flavor profile. Remember to remove it before serving.
Storing and Reheating Tips
To ensure your Crock Pot Black Eyed Beans remain delicious, proper storage is key. Once cooled to room temperature, transfer the beans to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days. For longer storage, these beans freeze beautifully! Place cooled beans in freezer-safe bags or containers, leaving a little headspace, and they can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, gently warm the beans on the stovetop over medium-low heat, stirring occasionally, until heated through. If they seem too thick, add a splash of water or broth to reach your desired consistency. You can also reheat individual portions in the microwave; cover and microwave in 1-minute intervals, stirring in between, until hot. For optimal flavor and texture, avoid aggressive high heat during reheating.
Final Thoughts
This Crock Pot Black Eyed Beans recipe truly is a testament to the magic of slow cooking – delivering incredible flavor with minimal fuss. It’s a comforting, wholesome, and budget-friendly meal that’s perfect for any occasion. Don’t hesitate; gather your ingredients and let your slow cooker do all the hard work tonight!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crock Pot Black Eyed Beans FAQs
Q1: Do I need to soak the black eyed peas before cooking them in the crock pot?
A1: No, you do not need to pre-soak dried black eyed peas when cooking them in the crock pot. The long, slow cooking time is sufficient to tenderize them. However, if you choose to soak them (which can slightly reduce cooking time), drain and rinse them well before adding them to the slow cooker.
Q2: Can I add meat to this Crock Pot Black Eyed Beans recipe?
A2: Absolutely! For a richer, smoky flavor, you can add a smoked ham hock, a piece of salt pork, or 1/2 pound of diced bacon (sautéed until crispy and drained of excess fat) to the slow cooker along with the other ingredients. If using bacon, render it first and then sauté the vegetables in the bacon fat for extra flavor.
Q3: How can I make these black eyed peas vegetarian or vegan?
A3: This recipe is already vegetarian/vegan as written, assuming you use vegetable broth. Just ensure there are no meat products in your broth or other ingredients. If you add any smoked elements, make sure they are plant-based alternatives.
Q4: My black eyed peas are still hard after the recommended cooking time. What should I do?
A4: Cooking times can vary based on your slow cooker and the age of your dried beans. If your beans are still hard, simply continue cooking them on LOW or HIGH, checking for tenderness every 30-60 minutes, until they reach your desired consistency. Make sure there’s enough liquid; add more broth or water if needed.
Q5: Can I cook this recipe on the stovetop instead of a crock pot?
A5: Yes, you can! After sautéing the aromatics, combine all ingredients in a large pot or Dutch oven. Bring to a boil, then reduce heat to a simmer, cover, and cook for 1.5-2 hours, or until the beans are tender. You may need to add more liquid during stovetop cooking as evaporation is higher.
Q6: What can I use in place of smoked paprika?
A6: While smoked paprika adds a unique depth, you can use regular sweet paprika if you don’t have smoked. You might want to compensate by adding a tiny pinch of liquid smoke (if you have it) or increasing the other savory ingredients to build flavor.
Q7: How can I thicken the black eyed peas if they are too soupy?
A7: If your beans are too soupy, you have a few options:
* Remove the lid for the last 30-60 minutes of cooking to allow some liquid to evaporate.
* Mash a scoop of the cooked beans against the side of the pot with a fork or the back of a spoon. This will release some starch and naturally thicken the dish.
* Make a slurry: whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the hot beans during the last 30 minutes of cooking.
Crock Pot Black Eyed Beans
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables have softened and become fragrant.1 tablespoon olive oil, 1 large yellow onion, 1 green bell pepper, 2 celery stalks
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.3 cloves garlic
- Transfer the sautéed vegetables to your 6-quart or larger slow cooker.
- Add the rinsed dried black eyed peas to the slow cooker—no need to soak them beforehand!1 pound dried black eyed peas
- Pour in the undrained diced tomatoes and vegetable broth. Add the dried thyme, smoked paprika, cayenne pepper (if using), and bay leaf. Stir everything together gently to combine.1 (14.5 ounce) can diced tomatoes, 4 cups vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 bay leaf
- Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Remember, you can always adjust seasoning later.Salt and freshly ground black pepper
- Cover the slow cooker and cook on **LOW for 6-8 hours** or on **HIGH for 3-4 hours**, or until the black eyed peas are tender. Cooking time can vary depending on your slow cooker and the age of your beans.
- Around the 6-hour mark (if on low), taste a few beans to check for tenderness. They should be creamy and soft, not chalky. If they’re still firm, continue cooking.
- Once the beans are tender, remove the bay leaf. Taste and adjust salt and pepper as needed. You might also want to add a splash of hot sauce or a dash more smoked paprika for extra flavor.1 bay leaf, Salt and freshly ground black pepper
- Ladle the Crock Pot Black Eyed Beans into bowls. Garnish generously with fresh chopped parsley or cilantro before serving.1/4 cup chopped fresh parsley or cilantro
Notes
- No Soaking Required, But It Can Help: While dried black eyed peas in the slow cooker generally don’t require pre-soaking, a quick soak (even just 2-4 hours, or overnight) can sometimes reduce cooking time slightly and result in an even creamier texture. If you choose to soak, drain and rinse thoroughly before adding to the slow cooker.
- Sautéing Aromatics Makes a Difference: Don’t skip the step of sautéing the onion, bell pepper, celery, and garlic before adding them to the crock pot. This simple 5-7 minute process develops a foundational layer of flavor that simmering alone can’t achieve. It softens the vegetables and releases their sweet and savory essences.
- Adjust Broth Level: If you prefer a thicker stew-like consistency, you can reduce the broth by about half a cup. If you like it looser, add a bit more broth or water during the last hour of cooking. The beans will absorb a lot of liquid, so don’t be shy if they look too dry.
- Taste and Adjust Seasoning Throughout: Black eyed peas can be bland without proper seasoning. Add initial salt and pepper as instructed, but make sure to taste the beans once they are tender and adjust again. You might be surprised how much salt they can take! A squeeze of lemon or lime juice at the end can also brighten the flavors.