Slow Cooker Black Eyed Peas: A Warm Embrace in a Bowl
There’s something so comforting about a pot of slow-cooked black-eyed peas simmering on the counter, filling your kitchen with a cozy, aromatic fragrance. I remember visiting my grandmother on New Year’s Day, where she always had a big pot of black-eyed peas cooking gently in her kitchen. She used to say that black-eyed peas bring good luck and prosperity for the coming year—a tradition steeped in love and nostalgia. As the peas bubbled away, our conversations swirled and mingled with the savory scent of garlic and spices, creating a feeling of warmth and togetherness that made my heart swell.
These Slow Cooker Black Eyed Peas are not just perfect for New Year’s Day; they’re a delightful addition to any dinner table. They’re creamy, flavorful, and oh-so-easy to prepare—making them your new go-to for an easy weeknight dinner. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Set it and forget it: This slow cooker recipe is incredibly easy; just toss everything in and let it work its magic.
- Nutritious and hearty: Black-eyed peas are high in protein and fiber, making this dish both healthy and satisfying.
- Customizable flavors: With a few simple additions like diced tomatoes or greens, you can tailor this recipe to your taste.
- Family-friendly: Kids love the rich, creamy texture and mild flavor, making it a hit with the whole family.
- Perfect for meal prep: Make a large batch, and you’ll have cozy meals ready for several days.
Gather These Simple Ingredients
- 1 pound dried black-eyed peas
- 4 cups water or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 bay leaf
- Optional: diced tomatoes, greens, or turkey bacon for additional flavor
Let’s Make It Together
- Rinse and sort the black-eyed peas, removing any debris.
- In the slow cooker, combine the black-eyed peas, water or broth, onion, garlic, salt, pepper, paprika, and bay leaf.
- Stir well and cover the slow cooker.
- Cook on low for 8 hours or on high for 4 hours, until the peas are tender and creamy.
- Remove the bay leaf before serving.
- Optional: Stir in diced tomatoes or greens for added flavor.
Delicious Variations to Try
- Spicy Kick: Add a few dashes of hot sauce or cayenne pepper for a zesty twist that will warm your soul!
- Creamy Indulgence: Stir in a splash of coconut milk or a dollop of sour cream just before serving for a luxurious finish.
- Smoky Depth: Toss in some chopped turkey bacon or smoked turkey for a hearty, smoky flavor that’s comforting and rich.
- Fresh Greens: Add a handful of fresh spinach or kale in the last 15 minutes of cooking for a pop of color and nutrition.
Chef Emma’s Helpful Tips
- Make ahead: This dish is perfect for meal prep! Cook a big batch and store leftovers in the fridge for up to a week.
- Ingredient swaps: If you don’t have black-eyed peas, try using different types of dried beans or lentils for a unique twist.
- Storage suggestions: Allow leftovers to cool completely before transferring to an airtight container. These peas also freeze beautifully—just let them thaw in the fridge overnight before reheating.
- Slicing tricks: When chopping onions, soak them in cold water for a few minutes to reduce tears while you work!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 220
- Carbohydrates: 40g
- Sugar: 2g
- Fat: 1g
- Protein: 13g
- Sodium: 500mg (without added salt)
Frequently Asked Questions
Can I make this ahead?
Absolutely! These slow cooker black-eyed peas are perfect for meal prep; just store them in the fridge or freeze for later.
Can I use different ingredients?
Yes! Feel free to get creative and use any vegetables, spices, or meats you have on hand. Turkey bacon or greens work wonderfully!
How do I store leftovers?
Once cooled, transfer leftover black-eyed peas to an airtight container. They’ll keep in the fridge for up to a week.
How long does it last?
These black-eyed peas can last in the freezer for up to three months, making them a great option for easy, cozy meals.
Wrapping It Up
There’s something absolutely magical about a dish that warms your heart while nourishing your body, and these Slow Cooker Black Eyed Peas embody just that. With their creamy texture and rich flavor, they not only deliver comfort but also make meal planning a breeze. So, gather your ingredients, let the slow cooker do all the work, and indulge in a bowl that tastes like home. Save this Slow Cooker Black Eyed Peas to your cozy recipes board so it’s ready when you need a warm embrace in a bowl!
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Slow Cooker Black Eyed Peas
- Total Time: 495 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A comforting pot of slow-cooked black-eyed peas that’s creamy, flavorful, and easy to prepare.
Ingredients
- 1 pound dried black-eyed peas
- 4 cups water or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 bay leaf
- Optional: diced tomatoes, greens, or turkey bacon for additional flavor
Instructions
- Rinse and sort the black-eyed peas, removing any debris.
- In the slow cooker, combine the black-eyed peas, water or broth, onion, garlic, salt, pepper, paprika, and bay leaf.
- Stir well and cover the slow cooker.
- Cook on low for 8 hours or on high for 4 hours, until the peas are tender and creamy.
- Remove the bay leaf before serving.
- Optional: Stir in diced tomatoes or greens for added flavor.
Notes
Perfect for meal prep; store leftovers in the fridge for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
Keywords: black-eyed peas, slow cooker, vegan, comfort food, meal prep, Southern cooking