These easy Crock Pot Black Eyed Peas are classic Southern comfort food! Serve them on New Year’s Day or anytime you’re craving a hearty and healthy vegetarian meal!
It’s hard to believe, but the year is drawing to a close!
This has been a year full of changes, and I’ve done a lot of reflecting lately.
Overall, it has been a good year, but there have been quite a few challenges. I’m definitely ready to welcome the New Year.
One of my favorite traditions at the start of every new year is to serve my easy Crock Pot Black Eyed Peas recipe. This simple black eyed peas recipe is a family fave that we enjoy year round, too!
Eating black eyed peas on New Year’s Day is a Southern tradition. The beans are thought to bring prosperity in the new year.
You’re supposed to serve your black eyed peas with greens (to bring wealth), which I usually do, and hog jowl or fatback (to ensure health?!?), which I skip. I’m not Southern or superstitious, and I am vegetarian, so I figure any substitutions I make are okay. Ha ha!
My favorite way to serve black-eyed peas on New Year’s Day or at any time of year is stewed in a crock pot with spicy chipotle peppers, which give the beans a rich, smoky flavor.
I’ve been making this Crock Pot Black Eyed Peas recipe for years, and it couldn’t be easier to make or more delicious to eat. If you’re looking for a vegetarian black eyed peas recipe, this is the one for you! Even better, it’s vegan and gluten-free, too.
How to Make Crock Pot Black Eyed Peas
This is my version of Southern black eyed peas, or Hoppin’ John. I’m not claiming it’s 100% authentic, but it is 100% delicious!
What I love about this recipe is that there’s almost no prep work required. Simply dump everything in your slow cooker and go about your day. You don’t even need to soak the black eyed peas.
This slow cooker black eyed peas recipe is made with simple ingredients, yet the end result is so tasty!
Cornbread and cooked greens are a natural counterpart to this easy black eyed peas recipe.
A quick, easy way to cook greens (I like kale, collard greens, or a mix of greens) is to saute a few cloves of minced garlic in olive oil, along with a pinch of salt and some red pepper flakes. When the garlic is fragrant, add your chopped greens (about 4 to 6 cups) and half a cup of broth. Cover and cook until green are tender (about 10 to 15 minutes), stirring occasionally. Yum!
I’m not going to lie, normally I follow the cornbread recipe on the cornmeal container. It’s usually simple and delicious.
Whatever you serve these Crock Pot Black Eyed Peas with, this easy recipe is one you’re sure to return to over and over again!
Easy Crock Pot Black Eyed Peas
- 1 (1-pound) bag dried black-eyed peas, picked over and rinsed
- 2 carrots, sliced
- 1 stalk celery, sliced
- 1 medium onion, peeled and quartered
- 3 cloves garlic, peeled
- 1 to 2 chipotle peppers in adobo sauce, diced small
- 6 cups vegetable broth
- brown or white rice, for serving
- chopped cilantro or parsley, optional
- Add black-eyed peas, carrots, celery, onion, garlic cloves, chipotles (along with a few spoonfuls of adobo sauce), and broth to a slow cooker.
- Mix well, cover, and cook on high for 1.5 to 2 hours (or low for 6 to 8 hours) or until beans are tender.
- Remove garlic cloves (or mash and mix into the beans) and large chunks of onion; season beans to taste with salt.
- Serve beans over rice, garnished with cilantro or parsley, if you wish. Enjoy!
Want more recipes like these Crock Pot Black Eyed Peas?
If you enjoyed these vegetarian black eyed peas, make sure to check out all of my slow cooker recipes.
And you’d probably love my roundup of Vegetarian Comfort Food recipes, too!
Do you have any favorite New Year’s traditions?