Black Eyed Pea Recipe Vegetarian Crock Pot Made Easy

When it comes to hearty, nutritious, and utterly satisfying vegetarian meals, black-eyed peas cooked in a crock pot hit all the right notes. This recipe is perfect for busy days when you want a comforting dish waiting for you at the end of the day without spending hours in the kitchen.

Slow cooking allows the flavors to meld beautifully, creating a rich, savory stew that’s both filling and packed with protein and fiber. Whether you’re a longtime vegetarian or just looking to add more plant-based meals to your repertoire, this crock pot black-eyed pea recipe is a delicious, easy-to-make option that’s sure to become a staple in your meal rotation.

This dish also lends itself to customization, so you can add your favorite vegetables and spices for a personal touch. Plus, black-eyed peas have a long-standing tradition of bringing good luck and prosperity, making this meal a meaningful choice for celebrations or cozy family dinners.

Get ready to enjoy a warm, wholesome meal that’s as healthy as it is tasty!

Why You’ll Love This Recipe

Convenience: Using a crock pot means you can set it and forget it, freeing up your day while a delicious meal cooks itself.

Nutrition-packed: Black-eyed peas are a fantastic source of plant-based protein, fiber, and essential vitamins, making this dish both hearty and healthy.

Flavorful and versatile: The slow cooking process develops deep, rich flavors, and you can easily tailor the recipe with different spices and veggies to suit your taste.

Budget-friendly: This recipe uses affordable pantry staples and fresh vegetables, making it perfect for feeding a family or meal prepping without breaking the bank.

Ingredients

• 1 cup dried black-eyed peas, rinsed and soaked overnight or quick-soaked
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1 tablespoon olive oil
• 2 cups fresh spinach or kale, chopped (optional)
• Fresh parsley or cilantro for garnish

Equipment

• Crock pot/slow cooker (at least 4-6 quarts)
• Knife and cutting board
• Measuring cups and spoons
• Colander for rinsing peas and vegetables
• Wooden spoon or spatula for stirring
• Large bowl (if soaking peas)

Instructions

1. Prepare the black-eyed peas: Rinse the dried peas thoroughly. If you have time, soak them overnight in plenty of water to reduce cooking time and help with digestion. For a quicker method, bring peas to a boil in water for 5 minutes then let them sit covered for 1 hour before draining.
2. Sauté aromatics: In a skillet over medium heat, warm the olive oil. Add the chopped onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook for another minute until fragrant. This step enhances the flavor but can be skipped if you prefer to add everything directly to the crock pot.
3. Add all ingredients to the crock pot: Combine the soaked black-eyed peas, sautéed onion and garlic, diced red bell pepper, sliced carrots, chopped celery, canned tomatoes with juice, vegetable broth, smoked paprika, cumin, thyme, salt, and pepper.
4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The peas should be tender but not mushy. Stir occasionally if possible to ensure even cooking.
5. Add greens: About 30 minutes before the end of cooking, stir in the chopped spinach or kale. This adds a lovely color and extra nutrients to the dish.
6. Adjust seasoning: Taste and add extra salt, pepper, or spices as needed.
7. Serve: Garnish with fresh parsley or cilantro and enjoy!

Tips & Variations

“Soaking black-eyed peas overnight not only shortens the cooking time but also helps reduce gas and improves digestibility.”

• Make it spicy: Add a diced jalapeño or a pinch of cayenne pepper for some heat.
• Extra veggies: Throw in diced zucchini, corn, or mushrooms for more texture and flavor.
• Protein boost: Add cubed tofu or tempeh in the last hour of cooking for additional plant-based protein.
• Herb swaps: Try fresh rosemary or oregano instead of thyme for a different aromatic profile.
• Use canned peas: If short on time, use 2 cans of black-eyed peas (drained and rinsed) and reduce cooking time to 2 hours on low.

Nutrition Facts

Serving Suggestions

This vegetarian black-eyed pea stew pairs beautifully with a side of Classico Sun Dried Tomato Alfredo Sauce Recipe tossed pasta for a creamy contrast, or serve it over quinoa or brown rice for a wholesome, filling dinner.

For a lighter option, enjoy it with a crisp green salad or warm crusty bread to soak up the flavorful broth. This recipe also makes excellent leftovers and can be repurposed into stuffed bell peppers or a hearty black-eyed pea chili.

Conclusion

This vegetarian black-eyed pea crock pot recipe is a fantastic way to enjoy a nutritious, comforting meal with minimal effort. The slow cooker does all the heavy lifting, melding the flavors of wholesome ingredients into a delicious stew that’s perfect for any season.

Whether you’re cooking for yourself or a family, it offers flexibility to adjust spices and vegetables to your liking.

Not only does this recipe provide a delicious meatless meal option, but it also honors the tradition of black-eyed peas as a symbol of good luck and prosperity. If you enjoyed this recipe, you might also love exploring other comforting dishes like our Clam Chowder San Francisco Recipe or cool down with a sweet treat from the Cinnamon Pecan Ice Cream Recipe.

For a savory bite, the Cheese Penny Recipe is always a crowd-pleaser.

Enjoy your cooking adventure and the warm, wholesome flavors of this crock pot black-eyed pea stew!

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