A flavorful, delicious Crockpot Black-Eyed Peas Stew that's also free of any added fats, and is packed with sweet potatoes and carrots. Vegan, gluten-free, soy-free, nut-free recipe.
After cooking up all of that flavorful vegetable stock this week, I couldn't wait to use it. But the last thing I wanted to do was spend an hour in the kitchen cooking because, well, sometimes there just are better things to do. So I did what I do when I want a great-tasting meal without having to spend more than 15 minutes in the kitchen-- I made a slow cooker black-eyed peas stew. A fat-free one.
I have had this rather, ahem, healthy craving for black-eyed peas for weeks now and last weekend, grocery-shopping in the frozen vegetable aisle (one of my favorite haunts for healthy and frugal veggies), I found a bag of frozen black-eyed peas. No soaking required! I did a little dance in my head. Later, back home when I smelled them simmering in the crockpot along with an intoxicating medley of chipotle, adobo and cumin, I did another dance. This time not in my head. (If you are starting with dried black-eyed peas, check out my guide on how to cook black-eyed peas on the stovetop and in the Instant Pot or slow cooker).
But honestly, this stew is just SO GOOD. Smoky and spicy and warm and comforting -- and super, super healthy -- all at the same time. Even better, like I promised, it takes no more than 15 minutes to put together. You do need to plan ahead, though, since this is a slow cooker recipe. Don't plan on eating within 15 minutes. This is the perfect recipe to throw together before going to bed. When you wake up in the morning and smell the aroma, trust me, you will be the one dancing.
Here's the recipe. And if you're in the mood for more fat-free crockpot goodness, don't forget to check out this Oil Free Crockpot Chili -- perfect eats for the Superbowl.
More black-eyed pea recipes
- Caribbean Black-Eyed Peas Stew
- Crockpot Chowder with Black-Eyed Peas
- Black-Eyed Pea Cakes
- Akara, West African Black-Eyed Pea Fritters
- Cauliflower and Black-Eyed Peas Curry (low-carb)
Crockpot Black-Eyed Peas Stew
- 1 large onion (chopped)
- 2 medium carrots (cut in a ½-inch dice or thinly sliced in rounds)
- 3 celery stalks (cut in a ½-inch dice)
- 1 large bell pepper (cut in a ½-inch dice. I used green but you can use any color.)
- 1 sweet potato (optional but very tasty, cut in a ½-inch dice)
- 3 cups black eyed peas (if using frozen, like I did, you can use these without any prep. If using dried, use 1 cup dried peas and soak overnight or at least 8 hours, then drain and rinse and cook until almost tender. You can also use canned black eyed peas)
- 1 cup tomato puree (canned or fresh)
- 1 teaspoon dried sage
- 2 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- 1 chipotle chili in adobo sauce, (finely minced)
- 4 cups vegetable stock
- Salt to taste
- 2 tablespoons cilantro (for garnish)
- Place all the ingredients in a crockpot, add the stock and mix well.
- Cover the crockpot and cook on a high setting for 4 hours or low for 6-8 hours or until all the vegetables and black-eyed peas are tender.
- Garnish with coriander and serve hot.
- Serve this stew with brown rice, quinoa, or crusty whole wheat French bread.
Wow! I love black eyed peas but don't get ultra excited about them. However, that changed with this stew. Absolutely delicious. Poured it over rice...yum. I'm not fond of sweet potatoes in savory dishes but tried it anyway. Score! Thank you!
I can't wait to try this recipe! I'm noting the comments about increased time if using fresh blackeye peas so I might cook these most of the way they way they would be found in a can. A helpful hint for the chipotle chili in adobo sauce since you're only using 1 out of the can is to blend the whole can and drop tablespoon size dollops on parchment paper to freeze. After they are frozen, store them in a ziplock bag or container so you can grab how much heat for any dish later. I use this trick for tomato paste as well.
Can I use tinned black eyed peas please, and if so beautiful lady, 1 tin or two please. It's just I've read a few discrepancies with the beans cooking times, so I thought I'd used the tinned variety. Many thanks in advance.
Hi Nancye, three cups of tinned, just like the frozen beans. Hope you like it!
recently started the vegan diet and this was my first attempt at a vegan dish. it tasted great and i received positive feedback from the family, mild and smoky spices and very comforting. highly recomended.
I used this as is with fresh blackeye peas and sweet potatoe. I have made it several times since using different kinds of fresh field peas. The field peas are in the blackeye pea family but they are even better. Perfect recipie to use with assorted types of peas. Thank you. I love it.
Looks beautifully! The cooking time is horrific though :0 bey bey vitamins and minerals style 🙁
I cooked it a little less than 7.5 hours , on high, before the peas were tender enough. Once it was done, it was really delicious.
Wish I had read the comments before fixing this. Took a long time for the beans to soften. At least the end result tasted good.
I made this receipe but didn't have adobe sauce so I used a fresh adobe chili. It was fine but wasn't done enough n pot because I used fresh peas. But put n oven for additional hour. Came out great.
When using fresh peas and you don't want to soak them overnight put them in a pot bring to a high boil for a few minutes rinse drain and continue on. They won't take as long to get tender.
Those who had trouble getting their beans to cook may want to try adding the tomatoes at the end after beans are soft. I have read the acid inhibits the cooking process for beans.
Thank you for this recipe. I tried it today and it was delicious, had it with a combo of quinoa / brown rice. I didn't have Chipotle Chili in Adobo sauce, I chopped up a Jalapeno and used that, gave it a good spice kick. My husband loved it too.
Next on my list, to try one of your pancake recipes, they all look healthy and delicious!
This was delicious......however, I misread the directions and put a WHOLE CAN of chipotles in the stew instead of just one. WOW! I like spicy dishes, but my family was sweating. Great recipe!!
I'm making this today for our new years dinner cuz it looks delish and easy.. well, somehow I managed to mess up and use ginger instead of cumin 🙁 🙁 Darn those people that cook in my kitchen at times, don't they know everything has it's own spot to be in)
So, since I already stirred it, I had no choice but to let it be, add some cumin and see how it comes out... lol.
I might need to go get a back up can of peas or something..
Ginger should be just fine in this. Hope you enjoy and a happy new year!
This was delicious! Warm, a bit spicy and very comforting for winter weather. I spend almost 20 minutes searching for the Chipotle Chili in Adobo sauce (it's in a tiny can in a tiny section in my grocery store and it happened to be the last one) but it was very worth it. It adds a delicious flavor that is hard to find in vegan food. I'll be referring to your site often for more great recipes!
Miranda, so glad you tried it. Thanks for letting me know!
I tried this yesterday using dried black-eyed peas that had been soaked for 24 hours. For some reason the peas and even the vegetables were not done, even after 6-1/2 hours in the slow cooker. I threw it all into a pot and simmered it for an hour and everything was done perfectly--it was delicious, and my husband couldn't stop raving about it!
Hi Lauren, thanks for the feedback-- I will add your experience to the instructions. I used frozen black eyed peas which might have softened more easily in the crockpot. But the vegetables ought to have cooked. Did you have your slow cooker on a high setting?
A hearty and delicious stew! Lovely with rice or flatbread for the lunch.
Thanks, Angie! 🙂
I was thinking of making a baked chilli this week- and your post has given me the recipe to try, thanks 🙂
Hi Sarojinididi, hope you try it!
That is one good looking and delicious stew, absolute comfort food with hot rice 🙂
Hi Gita, yes that's how we had it! 🙂