Crockpot Black-Eyed Peas
A hands-off recipe for flavorful, delicious Slow Cooker Black-Eyed Peas. The dried beans simmer slowly with onions, carrots, celery and potatoes in a perfectly spiced broth.
Servings: 8 servings
Calories: 158kcal
Equipment
- Slow cooker (any kind of slow cooker will do, including an Instant Pot set to the "slow cooker" setting).
Ingredients
- 1 tablespoon extra virgin olive oil (use ¼ cup vegetable stock instead if oil-free)
- 6 cloves garlic (minced)
- 1 large onion (chopped)
- 2 medium carrots (cut in a ¼-inch dice)
- 3 celery stalks (cut in a ¼-inch dice)
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 chipotle chili in adobo sauce, (1 chili with 1 teaspoon sauce. Mince the chili. This ingredient is optional)
- 1 cups dried black-eyed peas (rinsed)
- 2 medium potatoes (red potatoes or yellow potatoes, cut in ½-inch dice)
- 5 cups vegetable stock
- Salt to taste
- 2 tablespoons parsley (chopped, for garnish)
Instructions
- Turn the slow cooker to high. Place the vegetables--carrots, onions and celery--along with the garlic, in the slow cooker liner along with the olive oil. Saute the veggies for a couple of minutes to release the flavors.
- Stir in the spices and herbs: ground cumin, ground allspice, paprika, red pepper flakes, rosemary and oregano. Add the chipotle chili and adobo sauce if using.
- Add the black-eyed peas and potatoes to the slow cooker. Mix. Add the vegetable stock or water and mix well. Do not add any salt at this point.
- Cover the slow cooker and let it cook on high for seven hours until the black-eyed peas are very tender and the stew is thick. Add salt. Garnish the black-eyed peas with parsley before serving.
Notes
Top tips
- It is important to chop the carrots, celery and onions very fine to extract the most flavor from them. If you are not confident about your knife skills, you can place them in a food processor and pulse a few times.
- Do not add salt to the black-eyed peas before they are tender. Salt can slow down the cooking process. The same goes for acidic ingredients, so don't be tempted to add tomatoes or lemon juice to the recipe.
- To add a little more texture, you can blend a couple of ladlefuls of the stew. Add the blended mixture back to the pot and mix in.
- This recipe is quite spicy, but you can easily tweak the spice level to your liking. Leave out the chipotle chili if you want a milder-flavored stew or reduce how much red pepper flakes you use.
- Refrigerate: Store the slow cooker black-eyed peas in an airtight container in the fridge for up to four days.
- Freeze: Freeze the beans in a freezer-safe container for up to three months.
- Reheat: Thaw and reheat in a microwave or on the stovetop.
Nutrition
Serving: 1 serving | Calories: 158kcal | Carbohydrates: 29g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Potassium: 578mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3139IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 3mg