Description
A comforting bowl of Southern Black-Eyed Peas, slow-cooked for rich flavors that celebrate tradition and good luck.
Ingredients
- 2 cups dried black-eyed peas, rinsed and sorted
- 6 cups vegetable or chicken broth
- 1 large onion, finely chopped
- 3 celery stalks, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 bay leaves
- 1 tablespoon olive oil
- Salt, to taste
- Chopped fresh parsley or green onions, for garnish
Instructions
- Rinse and sort the black-eyed peas, removing any debris. Optionally, soak them for 4 to 6 hours or overnight.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion, celery, and carrots until softened (about 5 to 7 minutes). Add minced garlic and cook for another minute.
- Transfer the sautéed mixture to the Crock Pot. Stir in black-eyed peas, broth, smoked paprika, thyme, oregano, black pepper, crushed red pepper flakes (if using), and bay leaves.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until peas are tender and creamy. Stir occasionally if possible.
- Remove bay leaves, taste, and add salt or additional seasonings as desired. Serve warm, garnished with chopped parsley or green onions.
Notes
Feel free to add smoked sausage or ham for extra flavor. This dish pairs well with cornbread or rice.
- Prep Time: 10
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern