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
