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
