Slow Cooker Smoky Black-Eyed Peas - KNEP - Kentucky Nutrition Education Program


Slow Cooker Smoky Black-Eyed Peas

Receta en Español
Servings:Makes 12 servingsServing Size:1 cupRecipe Cost:$6.69Cost per Serving:$0.56


  • 1 medium onion, chopped
  • 1/2 medium bell pepper, chopped
  • 2 cloves minced garlic, or 1/2 teaspoon garlic powder
  • 2 small or 1 large jalapeno pepper, ribs and seeds removed and finely chopped (optional)
  • 1 pound dried black-eyed peas, sorted and rinsed
  • 1 (12 ounce) package smoked turkey sausage, cubed
  • 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon ground black pepper, or to taste
  • 2 small bay leaves
  • 7 cups water


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.  
  2. Rinse produce under cool running water and gently scrub using a clean vegetable brush before chopping.  
  3. Add all ingredients to a 6-quart or larger slow cooker. 
  4. Cook on high for 5 hours or until peas are tender, adding more water if needed. 
  5. Remove bay leaves. 
  6. Serve over hot, cooked brown rice, if desired. 
  7. Refrigerate leftovers within 2 hours.  

Stovetop Option: Sauté chopped vegetables in 1 tablespoon vegetable oil in a large pot over medium heat. Cook for 5 minutes or until tender. Add all remaining ingredients, increasing water to 8 cups. Bring mixture to a full boil. Reduce heat to low, cover, and cook for 1 hour or until peas are tender. 

Source: Anita Boyd, Mason County SNAP-Ed Program Assistant Senior

180 calories; 3g total fat; 1g saturated fat; 0g trans fat; 20mg cholesterol; 240mg sodium; 26g total carbohydrate; 4g dietary fiber; 4g total sugars; 0g added sugars; 13g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 20% Daily Value of iron; 10% Daily Value of potassium