Crockpot Black Eyed Peas Recipe

Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Servings:

Calories: 328kcal

Crockpot Black Eyed Peas are the ultimate easy New Years Eve recipe to cook low and slow to perfection.

To a large crockpot, add all the ingredients except the salt. Stir to combine.
1 pound dried black-eyed peas, 7 cups low-sodium chicken broth, 14 ounces diced tomatoes, 1 cup fully-cooked diced smoked sausage, 1 onion, 1 rib celery, 1 jalapeño pepper, 4 cloves garlic, 1 bay leaf, 2 sprigs fresh thyme, 2 teaspoons cajun seasoning, ½ teaspoon ground black pepper
Cover and cook on high for 5-6 hours.
Remove the bay leaf, add salt to taste, and serve!
Kosher salt

For vegetarian black eyed peas, swap the chicken broth for vegetable broth, omit the sausages, and add ½ teaspoon of smoked paprika (or use vegetarian sausages!).
In place of the sausages, you can add 1 large or 2 small ham hocks. Simply remove the ham hocks, shred the meat, and return it to the crockpot at the end of cooking.
You can also use bacon or ham instead of sausage.
Try adding chopped bell peppers or collard greens!
You can use creole seasoning in place of the cajun seasoning.
For a less spicy version, omit the jalapeño.
Make sure to sift through the beans before using them to remove any dirt or foreign objects.
If using older beans (check the expiration date!), you may need to cook them for a bit longer.
No need to soak the beans ahead of time; let the crockpot do the work for you!
Easily double this recipe with no need to increase the cook time!
Don’t let the beans sit in the crockpot on warm for very long, as it can turn them mushy.

Storage: Store crockpot black eyed peas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.