Crockpot Black-Eyed Peas
A hearty and comforting dish made with black-eyed peas, fresh vegetables, and aromatic spices, perfect for family gatherings or cozy nights.
Equipment
- Crockpot
Ingredients
Main Ingredients
- 1 pound dried black-eyed peas Rinsed and sorted
- 4 cups vegetable broth Homemade or store-bought
- 1 medium onion Chopped
- 2 cloves garlic Minced
- 1 medium green bell pepper Chopped
- 1 medium carrot Diced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- to taste salt and pepper
- 2 leaves bay leaves
- 1 tablespoon olive oil For sautéing vegetables
- to taste fresh parsley Chopped, for garnish
Instructions
- Rinse and sort the dried black-eyed peas under cold water, then soak them for at least 4 hours or overnight. Drain and set aside.
- Chop the onion, green bell pepper, and carrot, and mince the garlic.
- In the crockpot, combine the soaked black-eyed peas, vegetable broth, chopped onion, minced garlic, bell pepper, diced carrot, smoked paprika, cumin, salt, pepper, and bay leaves. Drizzle with olive oil and stir well.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally if possible.
- Once cooked, taste and adjust seasoning if necessary. Remove bay leaves before serving.
- Serve hot, garnished with fresh parsley.
Notes
Soaking the peas is crucial for better texture. Use low-sodium broth for better control over saltiness.