Black Eyed Peas Crock Pot Recipe Vegetarian and Delicious

Black-eyed peas are a beloved staple in many cuisines due to their hearty texture and rich nutritional profile. When cooked slowly in a crock pot, they develop a wonderful depth of flavor that’s both comforting and satisfying.

This vegetarian black-eyed peas crock pot recipe is perfect for anyone looking to enjoy a wholesome, plant-based meal without spending hours in the kitchen. The slow cooker does all the heavy lifting, allowing the flavors of fresh vegetables, herbs, and spices to meld beautifully over several hours.

Whether you’re a seasoned vegetarian or simply want to add more meatless meals to your weekly rotation, this recipe is easy, flavorful, and incredibly nourishing.

Plus, it’s budget-friendly and perfect for meal prep, making it a go-to for busy weeknights or lazy weekends. Serve it with rice, cornbread, or your favorite grain for a complete meal that everyone will love.

Why You’ll Love This Recipe

This black-eyed peas crock pot recipe is a game-changer for anyone wanting flavorful, fuss-free vegetarian meals. The slow cooker method ensures the peas cook evenly, resulting in a creamy, tender texture without the need for constant stirring or monitoring.

The combination of aromatic vegetables like onions, garlic, and bell peppers, along with smoked paprika and cumin, gives the dish a smoky, savory kick.

It’s also incredibly versatile — you can customize the spice level or add extra veggies to suit your taste. Plus, black-eyed peas are packed with protein, fiber, and essential vitamins, making this dish a nutritious choice for vegetarians and non-vegetarians alike.

Finally, this recipe is ideal for busy lifestyles. Just set it and forget it, then come home to a delicious pot of wholesome goodness.

Ingredients

• 1 ½ cups dried black-eyed peas (rinsed and soaked overnight or quick-soaked)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes with juices
• 4 cups vegetable broth (low sodium preferred)
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)
• Red pepper flakes (optional, for heat)

Equipment

• Crock pot / Slow cooker (at least 4-quart capacity)
• Cutting board
• Sharp knife
• Measuring spoons
• Measuring cups
• Wooden spoon or spatula for stirring
• Colander (for rinsing and draining peas)

Instructions

1. Prepare the black-eyed peas: If you have time, soak the dried black-eyed peas overnight in plenty of water. For quick soaking, bring them to a boil in water for 5 minutes, then remove from heat and soak for 1 hour. Drain and rinse before using.
2. Sauté the aromatics: In a skillet over medium heat, warm the olive oil. Add diced onions, garlic, carrots, celery, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Transfer to crock pot: Place the sautéed vegetables in the slow cooker. Add the rinsed black-eyed peas on top.
4. Add remaining ingredients: Pour in the vegetable broth and canned diced tomatoes with their juices. Sprinkle smoked paprika, cumin, thyme, bay leaf, salt, and pepper. Stir gently to combine.
5. 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.
6. Adjust seasoning: About 30 minutes before serving, taste the peas and adjust salt, pepper, or add red pepper flakes for heat if desired.
7. Serve: Remove the bay leaf. Garnish with fresh parsley if you like, and serve warm with your favorite sides.

Tips & Variations

“Soaking black-eyed peas helps reduce cooking time and improves digestibility.”

• If you prefer a thicker stew, use an immersion blender to puree a portion of the peas before serving.
• Add chopped kale or spinach in the last 30 minutes of cooking for extra greens and nutrients.
• For a smoky depth, consider adding a splash of liquid smoke or smoked sea salt.
• Try swapping out the vegetable broth for a spicier base by adding a diced jalapeño or chipotle pepper.
• Serve over brown rice, quinoa, or with cornbread for a hearty meal.
• Leftovers store well in the fridge for up to 4 days and freeze beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian black-eyed peas dish pairs beautifully with a variety of sides. Serve it over steamed rice, such as jasmine or brown rice, for a complete and filling meal.

Cornbread is another classic accompaniment that balances the savory flavors with its subtle sweetness.

If you’re looking to add more texture, a side of sautéed greens like collard greens or kale works wonders. You could also serve it with a light salad or roasted vegetables for a nutrient-packed plate.

For an extra protein boost, add a dollop of Greek yogurt or a sprinkle of shredded cheese on top (if you’re not strictly vegan). For a Mediterranean twist, serve alongside warm pita bread and a drizzle of tahini sauce.

Conclusion

This vegetarian black-eyed peas crock pot recipe is a testament to how simple ingredients can create a deeply satisfying and nutritious meal. The slow cooker’s magic transforms humble black-eyed peas into a tender, flavorful stew bursting with fresh veggies and aromatic spices.

Whether you’re cooking for family, meal prepping for the week, or feeding a crowd, this recipe delivers consistent comfort and nourishment.

Its versatility means you can tweak the ingredients to match your taste preferences or dietary needs. Plus, the hands-off cooking method frees you up to focus on other tasks, making it perfect for busy days.

We hope you enjoy this hearty dish as much as we do! For more delicious and wholesome recipes, be sure to check out our Classico Sun Dried Tomato Alfredo Sauce Recipe and our tempting Chocolate Heaven Cake Recipe.

Don’t miss the comforting Chili Recipe New Mexico for another slow-cooked delight!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Black Eyed Peas Crock Pot Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegetarian black eyed peas recipe cooked slowly in a crock pot. Perfect for a nutritious and comforting meal.”, “prepTime”: “PT15M”, “cookTime”: “PT6H”, “totalTime”: “PT6H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 pound dried black eyed peas, rinsed and soaked”, “1 large onion, diced”, “3 cloves garlic, minced”, “1 green bell pepper, diced”, “2 celery stalks, diced”, “1 can (14.5 oz) diced tomatoes”, “4 cups vegetable broth”, “1 teaspoon smoked paprika”, “1 teaspoon cumin”, “1/2 teaspoon black pepper”, “1/2 teaspoon salt”, “2 tablespoons olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Drain soaked black eyed peas and place in crock pot.”}, {“@type”: “HowToStep”, “text”: “Add diced onion, garlic, bell pepper, and celery to the pot.”}, {“@type”: “HowToStep”, “text”: “Pour in diced tomatoes and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Stir in smoked paprika, cumin, salt, and black pepper.”}, {“@type”: “HowToStep”, “text”: “Drizzle olive oil over the mixture and stir to combine.”}, {“@type”: “HowToStep”, “text”: “Cover and cook on low for 6 hours until peas are tender.”}, {“@type”: “HowToStep”, “text”: “Stir before serving and adjust seasoning if needed.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “14 g”, “fatContent”: “5 g”, “carbohydrateContent”: “40 g”}}