You may or may not believe that eating black-eyed peas on New Year’s Day brings you luck, but then again, where’s the harm? We can all use some good luck. And you will definitely feel very, very lucky when you slurp up these yummy slow cooker black-eyed peas. Black-eyed peas, with their rich, nutty flavor, are wonderful in dishes like this vegan Hoppin’ John and this Caribbean black-eyed peas stew. They are just as amazing in this slow cooker recipe: smoky, spicy, warm, comforting, and super, super healthy. The recipe takes just 10-15 minutes to put together and you don’t even need to soak the beans (although you can, if you want to). These slow cooker black-eyed peas are the perfect recipe to throw together in the morning before work or at night, before you go to bed. The beans need seven hours in the crockpot to cook to tender perfection. Serve them with a hunk of crusty French bread for a delicious, nutritious, no-fuss meal.
Why you will love this recipe
Delicious and healthy. The beans, simmered slowly with the perfectly spiced broth and the vegetables, absorb all of that flavor and become so, so yummy. And everything in this stew is so, so good for you. Easy, timesaving recipe. This is mostly a hands-off recipe and all the heavy lifting is done by the slow cooker. Once you’ve chopped the veggies and rinsed the beans you are almost done! Serve as main course or side dish. These crock pot black eyed peas can be the main attraction at the table, but they can just as easily be served as a side dish. Soy-free, nut-free, vegan and gluten-free recipe. This slow cooker black eyed peas recipe is also loaded with heart-healthy protein and fiber. If you want to, you can make this recipe oil-free.
Ingredients
Vegetables: onions, carrots and celery. This forms the flavor base for the stew, along with the spices. Spices: Ground cumin, ground allspice, paprika, red pepper flakes and chipotle chili in adobo sauce (optional, or substitute with cayenne pepper). Herbs: Garlic, dried rosemary and dried oregano. Vegetable stock or mushroom broth. You can also use water, but stock will add more flavor. Extra virgin olive oil. To make the recipe oil-free, saute the veggies in ¼ cup vegetable stock.
More black-eyed pea recipes
Recipe card
Check to get new recipe updates by email.
