This is the best black eyed peas recipe, slow cooker or otherwise. Instead of the usual ham hock, tender chunks of browned beef stew meat simmer all day with dried black-eyed peas and carrots, so you come home to a hearty, pork-free pot of comfort food that practically cooks itself.
Most recipes for black eyed peas, or beans in general, call for ham or ham hocks for flavoring. This one is different because it uses beef instead of pork, which gives the peas a rich, savory, almost pot-roast-like flavor. If you like black eyed peas without pork, this is a good recipe for you. (If you love a classic ham-flavored pot of beans, try our Slow Cooker Red Beans and Rice instead.) It's a natural fit for a cozy fall supper, and it's just as welcome on New Year's Day, when a pot of black-eyed peas is a Southern tradition for good luck.
Key Ingredients & Substitutions
- Beef stew meat. Pre-cut stew meat (usually chuck) is the easiest choice, and it turns fork-tender after a long, slow cook. You can also buy a chuck roast and cut it into 1-inch cubes yourself, which is often cheaper and gives you more even pieces.
- Dried black-eyed peas. A 16-ounce bag of dried black-eyed peas is all you need, and there's no overnight soak required. Just sort and rinse them. See the tips below if you want to use canned peas instead.
- All-purpose flour. A light dusting of flour helps the beef brown and slightly thickens the cooking liquid. For a gluten-free version, use cornstarch or a 1-to-1 gluten-free flour blend.
- Beef broth. The recipe uses one small can of condensed beef broth plus water. You can swap in about 1 ¼ cups of regular beef broth or stock and reduce the water slightly if you prefer.
- Carrots. Diced carrots add color and a little sweetness. A food processor makes quick work of them. Diced celery, onion or bell pepper are all easy additions.
- Vegetable oil. Used for browning the beef. Canola, avocado or light olive oil all work the same way.
How to Cook Black Eyed Peas in a Slow Cooker
With this recipe, it's really that simple. Since black eyed peas don't have to be soaked overnight, a simple sort and rinse will do.
Then, add in the peas along with the rest of the ingredients for the recipe and you're good to go.
This recipe does call for a quick flouring of the stew meat and browning in a pan on the stove top, but it is a quick step that takes no more than 10 minutes.
Meanwhile, when the beef is in the pan browning, you can be getting the ingredients together to add to the slow cooker.
Pro tip: Use a food processor to save time chopping your carrots. It does a great job and saves time!
Once everything is in the slow cooker, set it to the temperature you want to cook it at (low and slow, or high and a little bit faster) and come home to one of my favorite healthy slow cooker recipes.
And don't forget to take advantage of the warm setting.
Helpful Tips
Don't skip browning the beef. Dredging the stew meat in seasoned flour and searing it before it goes into the slow cooker builds a deep, savory flavor that you just can't get from raw meat. Work in batches so the pieces brown instead of steaming, and don't worry about cooking them through.
Sort the peas carefully. Bagged dried beans occasionally include a tiny stone or a shriveled pea. Spread them out on a sheet pan or large plate, pick through them, then rinse well in a colander before adding them to the pot.
Know your cook times. Cook on LOW for 9 to 10 hours, or on HIGH for about 6 to 7 hours, until both the peas and the beef are tender. Older dried peas can take a little longer, so give them a taste before serving. If you're using canned black-eyed peas, use three 15-ounce cans (drained and rinsed), cut the water to 2 cups, and cook on LOW for 7 to 8 hours so the beef still has time to get tender.
A programmable slow cooker is worth it. A programmable 6-quart Crock-Pot switches over to the warm setting automatically when the cooking time is up, so the peas never overcook while you're at work. The locking lid is also handy if you're taking this to a potluck.
Make cleanup easy. Beans and beef can leave a starchy ring on the crock. A slow cooker liner means you can just lift it out and toss it when you're done.
Season at the end. Broth brands vary a lot in saltiness, so taste the finished peas before adding more salt and pepper. A splash of hot sauce or a little vinegar right before serving brightens everything up.
Variations
- Add aromatics. Stir in a diced onion, a couple of chopped celery ribs and 2 or 3 cloves of minced garlic with the carrots for an even more savory pot.
- Make it spicy. Add a diced jalapeño, a pinch of red pepper flakes, or a can of diced tomatoes with green chiles.
- Smoky beef and peas. Add a teaspoon of smoked paprika and a bay leaf (remove it before serving) for a smoky flavor without any pork.
- Add greens. Stir a few big handfuls of chopped collards, kale or spinach into the pot for the last 30 to 60 minutes of cooking. It's a classic New Year's pairing.
- Ground beef version. Swap the stew meat for browned, drained ground beef and cut the cook time to 6 to 8 hours on LOW, since ground beef doesn't need the long cook to get tender.
- Instant Pot. Brown the beef on the Sauté setting, add the remaining ingredients, and pressure cook on HIGH for about 25 minutes with a natural release.
Serving Ideas
Serve these beefy black eyed peas over white or brown rice to stretch the meal, with hot sauce on the side. A wedge of cornbread is practically mandatory. Try our Easy Cornbread Muffins or this Mexican Corn Bread for a little kick.
For a New Year's Day spread, pair the peas with sautéed collard greens or cabbage for the traditional "peas for luck, greens for money" menu. A simple green salad or roasted vegetables round it out nicely on a regular weeknight.
Storing & Freezing
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. The peas will thicken as they sit, so add a splash of water or broth when reheating on the stove or in the microwave.
These black eyed peas freeze well. Freeze cooled portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, stirring and adding a little liquid as needed.
More Slow Cooker Bean Recipes
If you loved this recipe, here are a few more you might enjoy:
- Slow Cooker Red Beans and Rice
- Slow Cooker Pinto Beans
- Crockpot White Beans and Ham
- Crazy-Easy Cowboy Soup
Recipe
Slow Cooker Black Eyed Peas with Beef
Equipment
- slow cooker (crock pot) 6-quart
Ingredients
- 2 pounds beef stew meat
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 16 oz bag dried black-eyed peas
- 1 10 oz can beef broth condensed, such as Campbell's 10.5 oz
- 5 carrots cleaned and diced
- 4 cups water
- Salt and pepper to taste
Instructions
- Season the beef stew meat with salt and pepper, then toss it in the flour until every piece is lightly coated. Shake off the excess.
- Heat the oil in a large heavy skillet over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown on all sides, about 6 to 8 minutes total. It does not need to cook through.
- Meanwhile, spread the dried black-eyed peas on a sheet pan or plate and pick out any stones or shriveled peas. Rinse them well in a colander and drain.
- Add the browned beef, black-eyed peas, beef broth, carrots and water to a 6-quart slow cooker and stir to combine.
- Cover and cook on LOW for 9 to 10 hours (or on HIGH for 6 to 7 hours), until the black-eyed peas and beef are both tender.
- Taste and season with salt and pepper as needed before serving.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Diane says
What other type of beef can you use?