Description
Comforting and hearty black-eyed peas cooked in a crockpot, perfect for family dinners and New Year’s celebrations.
Ingredients
- 2 cups black-eyed peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse the black-eyed peas under cold water. If you prefer a creamier texture, soak them in water overnight. Drain afterward.
- In your crockpot, combine the rinsed black-eyed peas, chopped onion, minced garlic, vegetable broth, thyme, paprika, salt, and pepper.
- Stir everything until well-mixed.
- Cover the crockpot and cook on low heat for 6 to 8 hours, or until the peas are tender and have absorbed the flavors.
- Serve warm as either an appetizer or a hearty main course.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat to an internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Southern