If you’re craving a hearty, flavorful dish that warms you up from the inside out and bursts with a lively kick, then this Slow Cooker Spicy Black Eyed Peas Recipe is just what you need. It’s a wonderful blend of spicy heat, smokiness from the pepperoni, and comforting earthy notes from the black-eyed peas that develop beautifully when slow-cooked all day. Whether it’s a weeknight dinner or a cozy weekend treat, this recipe promises a fuss-free cooking experience with bold, satisfying results that will have everyone asking for seconds.
Ingredients You’ll Need
This Slow Cooker Spicy Black Eyed Peas Recipe uses simple, accessible ingredients that come together for a rich taste and inviting aroma. Each component plays a crucial role: the black-eyed peas bring hearty texture, while fresh vegetables and spices create a vibrant, zesty flavor profile that’s hard to beat.
- 1 (16-oz) package dried black-eyed peas: The star of the dish, packed with fiber and protein, providing a creamy texture after slow cooking.
- 4 green onions, chopped: Adds a fresh, mild onion bite that brightens every spoonful.
- 1 red bell pepper, chopped: Offers a sweet crunch and vibrant color to the mix.
- 1 jalapeño pepper, diced: Brings the heat that makes this recipe delightfully spicy; adjust to your spice tolerance.
- 1 (3-oz) package pepperoni slices, chopped: Adds savory, smoky depth and a wonderful meaty texture.
- 2 cups unsalted chicken broth: The flavorful liquid base that infuses the peas with richness.
- 1 chicken bouillon cube: Enhances the broth, boosting umami for full-bodied flavor.
- ¼ tsp salt (or to taste): Balances and enhances all flavors without overpowering.
- ¼ tsp ground red pepper: Amplifies the heat with a subtle smokiness.
- ¼ tsp garlic powder: Adds a warm, aromatic undertone.
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained: Injects acidity and spice, keeping the stew vibrant and juicy.
- ¾ cup instant white rice, uncooked: Thickens the casserole while adding a tender bite to every mouthful.
How to Make Slow Cooker Spicy Black Eyed Peas Recipe
Step 1: Soak the Black-Eyed Peas
Begin by placing your dried black-eyed peas in the slow cooker and covering them with water by about two inches. Let them soak for eight hours or overnight. This crucial step softens the peas, ensures they cook evenly, and helps reduce overall cooking time to achieve that perfect tender consistency.
Step 2: Combine Ingredients and Cook
Drain the soaked peas and add them back to the slow cooker. Then toss in the green onions, red bell pepper, diced jalapeño, chopped pepperoni, chicken broth, chicken bouillon cube, salt, ground red pepper, garlic powder, and the undrained can of Rotel diced tomatoes and green chilies. Stir everything gently to combine, cover the slow cooker, and cook on LOW for 8 hours. This slow simmer allows all the bold flavors to meld beautifully while the pepperoni releases its smoky essence.
Step 3: Add Rice and Finish Cooking
Once the peas are tender and the pot is fragrant with spicy goodness, stir in the uncooked instant white rice. Cover again and cook for an additional 30 minutes. The rice will absorb the flavorful liquid and thicken the dish, creating a hearty and comforting meal that’s ready to serve.
How to Serve Slow Cooker Spicy Black Eyed Peas Recipe
Garnishes
To elevate your Slow Cooker Spicy Black Eyed Peas Recipe, sprinkle freshly chopped cilantro or green onions on top before serving. A dollop of sour cream or Greek yogurt can also mellow the heat and add a creamy contrast, while a squeeze of fresh lime juice livens up the flavors for a bright finish.
Side Dishes
This spicy dish pairs wonderfully with warm cornbread, which adds a touch of sweetness and crumbly texture. You can also serve it alongside a crisp green salad or roasted vegetables to balance out the meal with some freshness and lightness.
Creative Ways to Present
For a fun twist, try spooning the spicy black-eyed peas over baked sweet potatoes or stuffing them inside bell peppers for a colorful and tasty presentation. It’s also fantastic served over a bed of fluffy quinoa or as a vibrant topping for loaded nachos during game day gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftovers to an airtight container and store them in the refrigerator. The Slow Cooker Spicy Black Eyed Peas Recipe will keep well for up to 4 days, making for easy, flavorful meals throughout the week.
Freezing
You can freeze this dish for up to 3 months by placing portions in freezer-safe bags or containers. For best results, leave some space for expansion and thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the stew has thickened too much, add a splash of broth or water to loosen it up. Microwave reheating is also convenient; just cover and heat in intervals, stirring between each to distribute heat evenly.
FAQs
Can I use canned black-eyed peas instead of dried?
While canned black-eyed peas can save prep time, using dried peas that have been soaked and slow-cooked offers a richer flavor and better texture. If using canned, reduce liquid accordingly and expect a different texture.
How spicy is this recipe, and can I adjust the heat?
This recipe has a moderate spice level thanks to the jalapeño and ground red pepper but feel free to scale back or amp up the peppers to match your preference. Removing the seeds from the jalapeño can also reduce heat.
Is pepperoni necessary, or can I make a vegetarian version?
Pepperoni adds a smoky, savory depth, but you can absolutely omit it for a vegetarian version. Consider adding smoked paprika or liquid smoke to mimic that flavor.
Can I prepare this recipe in a regular pot instead of a slow cooker?
Yes, you can simmer all ingredients over low heat on the stove for about 1.5 to 2 hours until peas are tender, but slow cooking develops the flavors more deeply.
What can I substitute for instant white rice?
Long-grain white rice or brown rice can be used, but cooking times will vary; add them earlier in the process so they cook through properly.
Final Thoughts
This Slow Cooker Spicy Black Eyed Peas Recipe is a true crowd-pleaser that combines comfort, spice, and ease all in one pot. Once you experience the rich, bold flavors that develop with slow cooking, you’ll understand why it’s such a beloved dish. I hope you give it a try soon and enjoy every delicious bite as much as I do!
Print
Slow Cooker Spicy Black Eyed Peas Recipe
- Prep Time: 8 hrs 15 mins
- Cook Time: 8 hrs 30 mins
- Total Time: 16 hrs 45 mins
- Yield: 12 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American Southern
Description
This comforting Slow Cooker Spicy Black Eyed Peas recipe combines tender soaked peas with vibrant vegetables, spicy jalapeño, and flavorful pepperoni, all slow-cooked to perfection. The addition of Rotel diced tomatoes and green chilies gives the dish a zesty kick, while the instant white rice added at the end makes it a hearty, complete meal perfect for a cozy family dinner.
Ingredients
Main Ingredients
- 1 (16-oz) package dried black-eyed peas
- 4 green onions, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, diced
- 1 (3-oz) package pepperoni slices, chopped
- 2 cups unsalted chicken broth
- 1 chicken bouillon cube
- ¼ tsp salt (or to taste)
- ¼ tsp ground red pepper
- ¼ tsp garlic powder
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- ¾ cup instant white rice, uncooked
Instructions
- Soak Black-Eyed Peas: Place the dried black-eyed peas in the slow cooker and cover with water about 2 inches above the peas. Let them soak for 8 hours or overnight. After soaking, drain the peas thoroughly.
- Combine Ingredients & Slow Cook: Add the soaked black-eyed peas, chopped green onions, red bell pepper, diced jalapeño, chopped pepperoni, unsalted chicken broth, chicken bouillon cube, salt, ground red pepper, garlic powder, and undrained Rotel diced tomatoes with green chilies into the slow cooker. Cover and cook on LOW heat for 8 hours to allow flavors to meld and peas to become tender.
- Add Rice and Finish Cooking: Stir in the uncooked instant white rice into the slow cooker. Cover and continue cooking for an additional 30 minutes, or until the rice is tender and has absorbed the liquid, creating a hearty, flavorful dish.
Notes
- Soaking the peas overnight helps reduce cooking time and improves texture.
- You can adjust the amount of jalapeño and ground red pepper to control the heat level.
- Use low-sodium chicken broth if you want to keep the salt content in check.
- For a vegetarian version, omit the pepperoni and replace chicken broth with vegetable broth.
- Instant rice is used to speed up cooking; regular rice will require a longer cooking time.
