Description
A simple and hearty slow cooker recipe for black-eyed peas and rice.
Ingredients
Scale
- 1 cup dried black-eyed peas, rinsed and drained
- 1 cup long-grain white rice
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 teaspoon salt
Instructions
- Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight.
- Drain the soaked peas and add them to the slow cooker.
- Add rice, vegetable broth, onion, garlic, bell pepper, smoked paprika, thyme, black pepper, bay leaf, and salt to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 6-7 hours or until peas and rice are tender.
- Remove the bay leaf before serving.
Notes
- For extra flavor, add chopped tomatoes or hot sauce.
- If you prefer a thicker consistency, mash some of the peas before serving.
- Prep Time: 10 mins
- Cook Time: 6-7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: black-eyed peas, rice, slow cooker, vegetarian, easy recipe