Slow Cooked Black-Eyed Peas are not just for new years day. They make a healthy stand alone meal or can become a part of other delicious recipes! Vegan + Gluten Free
My Ma used to make black-eyed peas in the slow cooker and had a hand in my love of these sweet little bundles of joy. Back in the day, we always had some sort of ham or kielbasa with black-eyed peas and we only had them, it seems, on New Years Day (Ma?). It’s a tradition in the South to eat black-eyed peas on New Years Day for good luck! I eat them pretty regularly now… minus the kielbasa… or ham .
Black-eyed peas, aka cowpeas, are little power houses of nutrition and not just for new year’s good luck! These legumes are available year round, are filling and make a hearty meal. Black-eyed peas are packed with fiber, protein, magnesium, folate and are low in calories. Best of all, black eyed peas are pretty inexpensive especially when bought in bulk.
Black-eyed peas work well in the slow cooker. I start with dried beans and do not soak them; this is what makes them so easy. After sorting and rinsing, I put them straight into the pot with all the veggies, spices and broth that the peas will need for the entire day. You’ll never miss the typical ham or pork that is traditionally added to black-eyed peas.
The great thing about this recipe is that it is versatile. The ingredients can be changed to suit your tastes and spiciness level and the peas can be used in other recipes, like BBQ Black Eyed Pea Collard Rolls or Black Eyed Peas with Smoky Collards and Cheesy Grits.
You can turn up the heat by adding more Tabasco or some diced jalapeños. If you want even more fiber in your diet, go for adding ribboned kale, chard or collard greens. Add the greens to the pot about 20 minutes before you’re ready to eat!
How do you like to prepare your black-eyed peas?
Slow Cooked Black-Eyed Peas
Pop these tender peas in the slow cooker and forget about them until dinner! Slow Cooked Black-Eyed Peas are not just for new years day. They make a healthy stand alone meal or can become a part of other delicious recipes! Vegan + Gluten Free
Ingredients
- 1 ½ C Dried Black Eyed Peas sorted
- 1 C Purple Onion Chopped
- ½ C Red Bell Pepper Diced Small
- ½ C Green Bell Pepper Diced Small
- 2 Cloves of Garlic Minced
- 2 tsp Tabasco
- 1 tsp Salt
- 1 tsp Liquid Smoke
- 1 tsp Mustard
- 1 Bayleaf
- 5 Cups Vegetable Broth
- ¼ C Chopped Parsley for Garnish
Instructions
- Measure, rinse and sort through the peas making sure they are free of stones and dirt. Prepare your vegetables by chopping into small dice, about ¼”. Mince the garlic and add all ingredients to the slow cooker, except the parsley. Give the ingredients a good stir, place the lid on the slow cooker, turn it on high and cook for 4 ½ hours.
Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks.
Recipe Notes
These peas freeze well and can be used in many other recipes.
Can chicken stock be sud’d for veg stock? If so, would it be 1:1 ratio?
Hi Ammon! You can sub chicken stock using a 1:1 ratio.
Hi there…. If you were to soak the peas first (for nutrition reasons) do you know how one might adjust the liquid amount and the cook time to accommodate?
Hi Kristin! I’m not sure about the difference here. I know that when fast cooking beans, theres little difference between cook time and added liquid when leaving the beans soaked or unsoaked. I’m sorry I can’t be more help here.
How do you double this recipe? Thanks.
Hi Lisa! Multiply each ingredient amount by two and you’ll double the recipe!
Hello Traci,
Just a quick question how many servings do you get from this? Looks awesome looking forward to making it this week to add to my budha bowls.
Hi Elaine! Thank you for your note. You should get about 4 1/2, 1/2 C servings. They freeze beautifully too! I hope this helps.
In your recipe,
That one tsp. Mustard, is that dry mustard?
Hi Dave! It’s just yellow mustard, like the kind you’d spread on a sandwich. I hope this helps. :D
I am going to try this tomorrow, as I am new to your website. This is exciting. I have been Vegan for 1 year now and love finding new sources of food that my husband (meat eater) will try.
Hi Meg! I know it can be a challenge when you and your husband eat differently. Rob still eats meat occasionally, but is eating less and less of it over time. Plus, since I am the cook, he is pretty amicable to anything I make : ). I hope you enjoy the recipe! Thanks for stopping by!
My office mates will be surprised when I put the slow cooker under my desk to make this at work…
Hi Lynne!
Can’t wait to hear what they say when the wafting aroma of black eyed peas infiltrates the office! They’ll be making their way to your desk with bowls in hand! LOL! Hope you enjoy the recipe!
I wonder if the rest of the gang in the office will be surprised when I roll in with a slow cooker and start making this under my desk? hmmmmmmm…
Nice job Traci! I love the addition of Tabasco..
Remind me to tell yo of my patented smoked Japanese root pickle that makes an nice, flavorful smoky broth.
Traci….. Congrats on your new and most excellent website. I watch rob eat wonderful food on a daily basis…… Most everyone is jealous and wanting to sample his dinner.
Thank you Chuck, for your kind comments!