Description
This comforting slow cooker black eyed peas recipe offers a deeply satisfying, soulful meal with minimal effort, perfect for busy weeknights or a New Year’s Day tradition. Featuring creamy peas, smoky paprika, and a touch of lime, it’s a hearty, healthy, and naturally vegetarian and vegan dish.
Ingredients
- 450 g (1 pound) dried black eyed peas
- 1.5 liters (6 cups) vegetable broth
- 400 ml (13.5 fluid ounces) full-fat coconut milk
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 0.5 small scotch bonnet or habanero chili, seeds and membrane removed, very finely minced
- 30 ml (2 tablespoons) neutral oil (canola, sunflower)
- 15 ml (1 tablespoon) smoked paprika
- 5 ml (1 teaspoon) ground cumin
- 3 ml (0.5 teaspoon) sea salt, or to taste
- 2 ml (0.25 teaspoon) freshly ground black pepper, or to taste
- 30 ml (2 tablespoons) fresh lime juice
- 5 ml (1 teaspoon) lime zest
- 50 g (0.5 cup) unsweetened shredded coconut, lightly toasted, for garnish
- 30 g (0.25 cup) fresh cilantro, chopped, for garnish
Instructions
- Prep the Black Eyed Peas: Rinse the dried black eyed peas thoroughly under cold running water. Soaking is optional, but for a slightly quicker cook time, you can soak them overnight; then drain and rinse again.
- Sauté Aromatics: In a large 10-inch skillet, heat the neutral oil over medium heat. Add the finely diced yellow onion and cook until softened and translucent, about 5-7 minutes.
- Infuse Flavors: Add the minced garlic and very finely minced scotch bonnet or habanero chili (remember to wear gloves when handling!) to the skillet. Cook for another 1-2 minutes until deeply fragrant, being careful not to burn the garlic.
- Toast Spices: Stir in the smoked paprika and ground cumin into the onion mixture. Cook for just 30 seconds until they become wonderfully aromatic.
- Combine in Crock Pot: Transfer the sautéed aromatics to your crock pot. Add the rinsed black eyed peas, vegetable broth, and full-fat coconut milk. Stir everything gently to combine.
- Slow Cook to Perfection: Cover the crock pot and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the peas are tender but still hold their shape.
- Finish and Season: Once cooked, stir in the fresh lime juice, lime zest, sea salt, and black pepper. Taste and adjust seasoning as needed.
- Garnish and Serve: Lightly toast the shredded coconut in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until golden brown. Ladle the peas into warm bowls and garnish generously with toasted coconut and chopped fresh cilantro.
Notes
Always taste and adjust seasoning at the end of cooking. Use caution with chili heat; start with a small amount with seeds removed. Monitor cooking closely to prevent overcooking the peas, which can turn them mushy. For added nutrition, stir in fresh spinach or kale at the end.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Caribbean/Southern American
Nutrition
- Serving Size: 1.5 cups (approx 380 g)
- Calories: 400 calories
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg