Slow Cooker Black Eyed Peas ~
Dried beans slow simmered in a seasoned and savory broth.
Serve over white rice for a simple dinner or with Braised Collard Greens and Vegan Cornbread for good luck on New Year’s Day!
Vegan Black-Eyed Peas Recipe
I like this slow cooker recipe because it’s budget-friendly, easy to make, and works well as a side or main dish. You only need a bag of dry beans and a handful of basic ingredients.
Everything gets tossed in the slow cooker in the morning, and you go about your day knowing that a delicious meal is simmering away. The house fills with the incredible aroma of this Southern classic, and when it’s time for dinner, you have a hearty meal that practically cooked itself. It’s perfect for busy days when you want a homemade meal without the fuss.
Ingredients for Slow Cooker Black Eyed Peas
You will need the following:
- 16 ounce bag dry black-eyed peas
- 1/2 cup yellow onion, thinly sliced
- 1 tablespoon + 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken-style broth, or vegetable broth
- 2 cups water
- 1/4 cup cilantro, chopped
Optional Add-Ins
Try adding one or more of the following:
- Cayenne Pepper Hot Sauce – Stir in a tablespoon or two during cooking for added heat.
- Vegan Sausage – Slice and pan-fry plant-based sausage according to package directions, then stir in with the slow-cooker black-eyed peas just before serving.
How to Make Slow Cooker Black Eyed Peas
STEP ONE: Place beans in a large pot, then add enough water to cover by 1 inch. Bring to a boil for 2 minutes. Cover and remove from heat. Let the beans stand in the cooking water for 1 hour, then drain well. Alternatively, you can soak the beans in a large pot of water overnight.
STEP TWO: In a 4-quart slow cooker, layer the black eye peas, onion, garlic, salt, and black pepper. Pour in the vegan chicken broth and water.
STEP THREE: Cover and cook on low for 6 hours (3 hours on high) or until the beans are done. Cooking time may vary slightly depending on the type of slow cooker equipment used.
STEP FOUR: Adjust seasoning to taste and garnish with cilantro. Use a slotted spoon to serve hot. (If there’s too much liquid for your taste and you prefer creamy beans, remove 1 cup of cooked beans, puree in a blender, and return to the pot.)
Storage
- Store leftover crock pot black eyed peas in an airtight container in the refrigerator. Reheat on the stove top or in the microwave.
More New Years Day Recipes You’ll Love!
- Vegan Sausage and Cabbage
- Black-Eyed Pea and Cornbread Salad
- Southern Black Eyed Peas and Cabbage Stew
- Baked Black-Eyed Pea Dip
- Easy Vegan Dinner Rolls
- Cabbage and Peas
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Slow Cooker Black Eyed Peas
Ingredients
- 16 ounce bag dry black-eyed peas
- 1/2 cup yellow onion thinly sliced
- 1 tablespoon + 1 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken-style broth or vegetable broth
- 2 cups water
- 1/4 cup cilantro chopped
Instructions
- Place beans in a large pot, then add enough water to cover by 1 inch. Bring to a boil for 2 minutes. Cover and remove from heat. Let the beans stand in the cooking water for 1 hour, then drain well. Alternatively, you can soak the beans in a large pot of water overnight.
- In a 4-quart slow cooker, layer the black eye peas, onion, garlic, salt, and black pepper. Pour in the vegan chicken broth and water.
- Cover and cook on low for 6 hours (3 hours on high) or until the beans are done. Cooking time may vary slightly depending on the type of slow cooker equipment used.
- Adjust seasoning to taste and garnish with cilantro. Use a slotted spoon to serve hot. (If there’s too much liquid for your taste and you prefer creamy beans, remove 1 cup of cooked beans, puree in a blender, and return to the pot.)
Leave a Reply