Slow Cooker Black-Eyed Peas


  • 6 cups dried organic black-eyed peas, soaked overnight
  • 12 cups purified or filtered distilled water
  • 2 organic onions, diced
  • Organic garlic, freshly crushed, to taste
  • Himalayan pink salt, to taste
  • Black pepper or cayenne pepper, to taste
  • 2-3 dried organic bay leaves
  • Organic jalapeños, diced, to taste
  • Organic shallots, diced, to taste
  • Organic carrots, diced, to taste
  • Hot sauce, to taste


Prepare the black-eyed peas by soaking them overnight in purified or filtered water in a large pot or extra-large bowl. Use enough water to cover them, plus 2-3 inches. Rinse well with purified or filtered water.

Put the soaked and rinsed black-eyed peas and 12 cups of water in the slow cooker and set the timer on high for 6 hours.

After about 1 hour, use a large spoon to remove the white, bubbly foam that rises to the top.

Add the diced onions, garlic, salt and pepper. Add bay leaves, jalapeños, shallots, carrots and hot sauce, if using. Add any other seasonings you’d like.

Stir well and continue cooking for the remaining 5 hours, stirring periodically.

Check the peas after the first 6 hours to see if they have the texture you like and if the gravy is the consistency you’re looking for.

If not, set the timer on high for another 6 hours, checking hourly until the peas have the desired consistency. Add additional water if needed while cooking.

Karielyn Tillman is a freelance recipe developer, food photographer and creator of, where her focus is on simple recipes, using real food and clean ingredients without GMOs.

Nutritional Analysis:
Calories: 430, Carbohydrates: 78 g, Protein: 30 g, Fat: 1.5 g, Cholesterol: 0 mg, Sodium: 35 mg, Fiber: 14 g