This Hearty Crockpot Black-Eyed Peas recipe delivers a comforting and flavorful meal perfect for any occasion, utilizing the slow cooker for effortless preparation and maximum taste. It’s a fantastic way to enjoy a nutritious and budget-friendly dish with minimal fuss.
Key Ingredients for Hearty Crockpot Black-Eyed Peas:
- 1 pound dried black-eyed peas, rinsed and picked over
- 6-8 cups chicken or vegetable broth (low sodium preferred)
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 1 large red bell pepper, chopped
- 4 cloves garlic, minced
- 1 pound smoked sausage (andouille, kielbasa, or smoked turkey sausage), sliced into 1/2-inch rounds
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Optional garnishes: fresh chopped parsley, green onions, hot sauce, cornbread
How to Make Hearty Crockpot Black-Eyed Peas:
This Hearty Crockpot Black-Eyed Peas recipe is an absolute breeze to prepare, yielding a wonderfully satisfying and deeply flavorful meal with almost no effort. Its simplicity lies in the “set it and forget it” nature of the slow cooker, allowing the ingredients to meld beautifully over hours, resulting in tender peas bathed in a rich, smoky broth. The preparation time is a mere 15-20 minutes of active work before the magic happens.
Step-by-Step Instructions:
- Prepare the Peas: Begin by thoroughly rinsing your dried black-eyed peas under cold water. Carefully pick through them, removing any small stones, debris, or shriveled peas. While some recipes suggest pre-soaking, for this crockpot version, it’s generally not necessary as the long cooking time will tenderize them perfectly.
- Sauté Aromatics (Optional but Recommended): In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant. This step deepens the flavor wonderfully.
- Brown the Sausage (Optional but Recommended): If your smoked sausage is not pre-cooked or you prefer a richer flavor, add the sliced sausage to the same skillet after removing the vegetables (or in a separate pan). Cook until lightly browned on all sides, about 3-5 minutes. This adds a fantastic depth of flavor and texture.
- Combine in Crockpot: Transfer the rinsed black-eyed peas, sautéed vegetables (if using), browned sausage (if using), diced tomatoes (undrained), smoked paprika, dried thyme, cayenne pepper (if using), and bay leaves into your large slow cooker (6-quart or larger).
- Add Broth: Pour in 6 cups of chicken or vegetable broth. Stir everything gently to combine. Ensure the peas are mostly submerged in the liquid. If not, add an additional 1-2 cups of broth until they are.
- Set and Cook: Cover the slow cooker with its lid. Cook on high for 4-5 hours or on low for 7-9 hours. The cooking time may vary slightly depending on your slow cooker and the age of your peas. The black-eyed peas should be tender but still hold their shape, and the broth should be rich and slightly thickened.
- Season and Serve: Once cooked, carefully remove and discard the bay leaves. Taste the black-eyed peas and season generously with salt and freshly ground black pepper to your preference. Remember that canned broth and smoked sausage already contain salt, so adjust accordingly.
- Garnish and Enjoy: Ladle the Hearty Crockpot Black-Eyed Peas into bowls. Garnish with fresh chopped parsley or green onions for a pop of freshness. Serve hot with a dash of hot sauce if desired, and a side of warm cornbread for dipping.
Why You’ll Love This Hearty Crockpot Black-Eyed Peas:
You are absolutely going to adore this Hearty Crockpot Black-Eyed Peas recipe! Its main feature is undoubtedly the incredible depth of smoky, savory flavor that infuses every single bite, thanks to the slow cooking process and ingredients like smoked sausage and smoked paprika. Beyond its deliciousness, making this at home is a significant cost-saver compared to dining out, providing a wholesome, satisfying meal for the whole family without breaking the bank. The tender peas, savory sausage, and aromatic vegetables create a symphony of textures and tastes that’s far more rewarding than any store-bought equivalent.
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This dish stands out for its rich, complex profile, easily rivaling a classic stew but with the unique, earthy character of black-eyed peas. The addition of fresh herbs or a generous splash of hot sauce at the end elevates it further, transforming a simple meal into something truly special. Don’t just take our word for it – gather your ingredients, set your crockpot, and prepare to be amazed by the comforting deliciousness you’ll create!
What to Serve Hearty Crockpot Black-Eyed Peas With:
This Hearty Crockpot Black-Eyed Peas dish is incredibly versatile and pairs beautifully with a variety of sides. The most classic accompaniment is, without a doubt, a warm, buttery slice of cornbread or cornbread muffins, perfect for soaking up every last bit of the flavorful broth. For a complete meal, consider serving it alongside collard greens or mustard greens, braised until tender with a touch of ham hock or bacon for an authentic Southern experience. A simple side salad with a tangy vinaigrette offers a refreshing counterpoint to the rich peas. For those who enjoy a heartier meal, a side of fluffy white rice or even a scoop of grits can be a fantastic base. And don’t forget a splash of your favorite hot sauce for an extra kick!
Top Tips for Perfecting Hearty Crockpot Black-Eyed Peas:
- Don’t Skip the Sauté (if time allows): While you can dump all ingredients into the crockpot, taking an extra 10-15 minutes to sauté the onions, celery, bell pepper, and garlic before adding them drastically enhances the depth of flavor. Browning the sausage separately also adds another layer of richness.
- Adjust Broth Level: Ensure the black-eyed peas are mostly covered by the broth. If they look dry during cooking, add more broth or even just hot water. Different slow cookers and pea batches absorb liquid at varying rates.
- Season Strategically: Smoked sausage and some broths are already salty. Hold off on adding too much salt until the end of the cooking process. Taste and adjust as needed. Freshly ground black pepper is always a good idea!
- Spice it Up: If you love a little heat, don’t shy away from the cayenne pepper. For an even smokier kick without the heat, consider adding a pinch of liquid smoke (a tiny amount goes a long way!).
- Don’t Overcook: While black-eyed peas are forgiving, overcooking can turn them mushy. Keep an eye on them towards the end of the cooking time; they should be tender but still hold their shape.
- Ingredient Substitutions:
- Sausage: Smoked ham hocks, bacon, or even diced cooked chicken can be used in place of smoked sausage. For a vegetarian version, omit the sausage and use vegetable broth, adding extra smoked paprika or a dash of liquid smoke for that smoky flavor.
- Vegetables: Feel free to add other hearty vegetables like carrots or diced sweet potato for more bulk and nutrients.
- Broth: Water can be used if you’re out of broth, but you’ll need to increase the seasoning.
- Fresh Herbs for Finish: Stirring in fresh chopped parsley or cilantro just before serving adds a wonderful burst of fresh flavor and color.
Storing and Reheating Tips:
This Hearty Crockpot Black-Eyed Peas recipe makes excellent leftovers, often tasting even better the next day as the flavors continue to meld. To store, allow the black-eyed peas to cool completely to room temperature (this is crucial to prevent bacterial growth). Transfer them to an airtight container.
- Refrigeration: The black-eyed peas will stay fresh in the refrigerator for up to 3-4 days. To reheat, gently warm portions on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through. You may need to add a splash of water or broth if it has thickened too much in the fridge.
- Freezing: For longer storage, this dish freezes beautifully! Once cooled, transfer the black-eyed peas to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace if using containers, as liquids expand when frozen. They can be stored in the freezer for up to 3 months. To thaw, transfer to the refrigerator overnight, then reheat as you would refrigerated leftovers. Alternatively, you can reheat directly from frozen on the stovetop over low heat, adding a little liquid and stirring frequently until warmed through.
Final Thoughts:
This Hearty Crockpot Black-Eyed Peas recipe isn’t just a meal; it’s a comforting, flavorful experience waiting to happen in your kitchen with minimal effort. It’s the perfect blend of smoky, savory goodness that proves home cooking can be both incredibly delicious and wonderfully simple. We wholeheartedly encourage you to give this recipe a try and savor the warmth it brings to your table.
try also :
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- find more in Pinterest
Hearty Crockpot Black-Eyed Peas FAQs:
- Q: Do I need to soak the black-eyed peas before putting them in the crockpot?
- A: Generally, no. The long, slow cooking time in a crockpot is usually sufficient to tenderize dried black-eyed peas without pre-soaking. However, if you prefer or have very old beans, a quick soak won’t hurt, but adjust cooking time downwards.
- Q: Can I make this vegetarian?
- A: Absolutely! Omit the smoked sausage and use vegetable broth instead of chicken broth. To maintain a smoky flavor, you can add extra smoked paprika or a tiny dash of liquid smoke. You might also consider adding mushrooms for extra umami.
- Q: How can I thicken the broth if it’s too thin?
- A: If your broth is too thin at the end, you have a few options:
- Remove about a cup of the peas, mash them with a fork, and stir them back into the pot.
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the hot peas and cook for another 15-30 minutes on high until thickened.
- Remove the lid for the last hour of cooking on the high setting to allow some moisture to evaporate.
- A: If your broth is too thin at the end, you have a few options:
- Q: What if my black-eyed peas are still hard after the recommended cooking time?
- A: Cooking times for dried beans can vary widely depending on their age and the specific slow cooker. If your peas are still hard, simply continue cooking them on high for another 1-2 hours, checking periodically, until they reach your desired tenderness. Ensure there’s enough liquid in the pot.
- Q: Can I use canned black-eyed peas?
- A: Yes, you can, but it will significantly reduce the cooking time and the depth of flavor that dried peas develop. If using canned, rinse them well and add them during the last 1-2 hours of cooking on low or the last 30 minutes on high, just long enough for them to heat through and absorb flavors, as they are already cooked. Adjust broth quantity accordingly.
Hearty Crockpot Black-Eyed Peas
Ingredients
Equipment
Method
- Prepare the Peas: Begin by thoroughly rinsing your dried black-eyed peas under cold water. Carefully pick through them, removing any small stones, debris, or shriveled peas. While some recipes suggest pre-soaking, for this crockpot version, it’s generally not necessary as the long cooking time will tenderize them perfectly.1 pound dried black-eyed peas
- Sauté Aromatics (Optional but Recommended): In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant. This step deepens the flavor wonderfully.1 large yellow onion, 3 stalks celery, 1 large red bell pepper, 4 cloves garlic
- Brown the Sausage (Optional but Recommended): If your smoked sausage is not pre-cooked or you prefer a richer flavor, add the sliced sausage to the same skillet after removing the vegetables (or in a separate pan). Cook until lightly browned on all sides, about 3-5 minutes. This adds a fantastic depth of flavor and texture.1 pound smoked sausage
- Combine in Crockpot: Transfer the rinsed black-eyed peas, sautéed vegetables (if using), browned sausage (if using), diced tomatoes (undrained), smoked paprika, dried thyme, cayenne pepper (if using), and bay leaves into your large slow cooker (6-quart or larger).1 pound dried black-eyed peas, 1 (14.5 ounce) can diced tomatoes, 1 tablespoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper, 2 bay leaves
- Add Broth: Pour in 6 cups of chicken or vegetable broth. Stir everything gently to combine. Ensure the peas are mostly submerged in the liquid. If not, add an additional 1-2 cups of broth until they are.6-8 cups chicken or vegetable broth
- Set and Cook: Cover the slow cooker with its lid. Cook on high for 4-5 hours or on low for 7-9 hours. The cooking time may vary slightly depending on your slow cooker and the age of your peas. The black-eyed peas should be tender but still hold their shape, and the broth should be rich and slightly thickened.
- Season and Serve: Once cooked, carefully remove and discard the bay leaves. Taste the black-eyed peas and season generously with salt and freshly ground black pepper to your preference. Remember that canned broth and smoked sausage already contain salt, so adjust accordingly.2 bay leaves, Salt and freshly ground black pepper
- Garnish and Enjoy: Ladle the Hearty Crockpot Black-Eyed Peas into bowls. Garnish with fresh chopped parsley or green onions for a pop of freshness. Serve hot with a dash of hot sauce if desired, and a side of warm cornbread for dipping.fresh chopped parsley, green onions, hot sauce, cornbread
Notes
- Don’t Skip the Sauté (if time allows): While you *can* dump all ingredients into the crockpot, taking an extra 10-15 minutes to sauté the onions, celery, bell pepper, and garlic before adding them drastically enhances the depth of flavor. Browning the sausage separately also adds another layer of richness.
- Adjust Broth Level: Ensure the black-eyed peas are mostly covered by the broth. If they look dry during cooking, add more broth or even just hot water. Different slow cookers and pea batches absorb liquid at varying rates.
- Season Strategically: Smoked sausage and some broths are already salty. Hold off on adding too much salt until the end of the cooking process. Taste and adjust as needed. Freshly ground black pepper is always a good idea!
- Spice it Up: If you love a little heat, don’t shy away from the cayenne pepper. For an even smokier kick without the heat, consider adding a pinch of liquid smoke (a tiny amount goes a long way!).
- Don’t Overcook: While black-eyed peas are forgiving, overcooking can turn them mushy. Keep an eye on them towards the end of the cooking time; they should be tender but still hold their shape.
- Ingredient Substitutions:
- Sausage: Smoked ham hocks, bacon, or even diced cooked chicken can be used in place of smoked sausage. For a vegetarian version, omit the sausage and use vegetable broth, adding extra smoked paprika or a dash of liquid smoke for that smoky flavor.
- Vegetables: Feel free to add other hearty vegetables like carrots or diced sweet potato for more bulk and nutrients.
- Broth: Water can be used if you’re out of broth, but you’ll need to increase the seasoning.
- Fresh Herbs for Finish: Stirring in fresh chopped parsley or cilantro just before serving adds a wonderful burst of fresh flavor and color.