black eyed pea crock pot recipe
The Best black eyed pea crock pot recipe
I started making black eyed peas in the slow cooker years ago because the stovetop version needed too much attention on days when I had plenty of other things going on. Now it is the version my family expects.
I load everything into the pot in the morning, turn it on, and come back to a full meal with almost no work in between. The peas come out tender without turning to mush, the broth gets smoky and savory, and the kitchen smells like dinner is handled.
My kids eat this without complaints, which is not something I can say about every bean dish I have put on the table. They scoop it over rice and add a little cornbread on the side, and my husband usually goes back for a second bowl.
It works just as well on New Year’s Day as it does on a random Tuesday when I need something filling and cheap to feed everyone. I have brought it to potlucks in the slow cooker and set it on the counter with a stack of bowls, and it is always one of the first things to go.
Black eyed peas are also a food I feel good about serving often. They are a solid source of fiber and plant based protein, plus iron and folate, and they cost very little compared to meat.
I like that I can stretch a pound of them into several meals with rice and vegetables, and that the leftovers hold up well in the fridge for lunches. It is the kind of recipe that fits both a holiday table and a normal week, and I make it all year because of that.
Slow Cooker Black Eyed Peas
Dried black eyed peas simmered low and slow with smoked sausage, onion, bell pepper, and celery until creamy and tender. The slow cooker does almost all the work, making this an easy pot for New Year’s Day or any weeknight.
🥘Ingredients
For the Peas
For Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Black Eyed Peas Works
I keep this black eyed pea crock pot recipe in my regular rotation because it fits any occasion, whether I am feeding my family on a busy Tuesday or bringing a pot to a holiday get together.
The slow cooker does most of the work, and it makes plenty to feed a crowd at family gatherings.
I almost always come home with an empty pot.
❓ Frequently Asked Questions About Slow Cooker Black Eyed Peas
1. Do I need to soak black-eyed peas before cooking them in a crock pot?
No, you don’t have to, but soaking helps. A quick overnight soak in plenty of water softens the peas and shortens the cook time by roughly an hour or two, and the peas hold their shape a little better. If you skip it, rinse the dried peas well, pick out any broken ones or small stones, and add about an hour to the cook time. Either way, the peas should be tender but not mushy when they’re done.
2. How much liquid should I add to the crock pot?
Start with enough liquid to cover the peas by about 2 inches, which is roughly 6 to 8 cups for a pound of dried peas. Keep in mind that slow cookers trap moisture, so the liquid won’t reduce the way it would on the stove. If you like a brothier pot of peas, lean toward the higher end; for something thicker and more stew-like, use the lower amount and add more near the end if it tightens up too much.
3. Can I use canned black-eyed peas instead of dried?
Yes, and it’s a good shortcut when you’re short on time. Canned peas are already cooked, so drain and rinse them and stir them in during the last 30 minutes of cooking, just long enough to heat through and soak up the seasonings. Cut the liquid in the recipe by about half since the peas won’t absorb as much. Use two to three 15-ounce cans in place of a pound of dried peas.
4. How long do black-eyed peas take in a slow cooker?
On low, soaked peas typically need 6 to 8 hours, while unsoaked peas usually take 8 to 10. On high, plan on 4 to 5 hours for soaked peas and 5 to 6 for unsoaked. Slow cookers vary a lot in temperature, so treat those as a range and start checking near the early end. The peas are ready when they mash easily against the side of the pot with a spoon.
5. Can I freeze the leftovers, and how long will they keep?
They freeze well. Cool the peas completely, then pack them in freezer-safe containers with some of the cooking liquid so they don’t dry out, and freeze for up to three months. In the refrigerator, they’ll keep for about four days in a sealed container. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen them back up.
