Slow Cooked Black Eyed Peas + Greens

These Slow Cooked Black Eyed Peas + Greens are incredibly tender and easy to make. Packed with nutrients and flavor, you’ll enjoy this comforting dish as a side or an entree!


  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • 1 red bell pepper (diced)
  • 1/2 white or yellow onion (diced)
  • 2 tsp minced garlic
  • 1 tbsp olive oil
  • 2 cans black eyed peas (drained and rinsed)
  • 3–4 C vegetable broth
  • 1 tbsp old bay seasoning
  • 3 C mustard greens (destemmed and roughly chopped)
  • salt and pepper to taste


  • Heat a skillet over medium heat. Once warm, add oil and sautee the garlic, onion, and bell pepper. Stir until onions are soft and everything is fragrant.
  • Transfer the cooked veggies, black eyed peas, veggie broth and seasonings into a crockpot and cover. Turn on high and cook for 3.5 hours, stirring occasionally.
  • At the 3.5 hour mark, add the mustard greens and stir to combine. Cover and cook for the remaining 30 minutes.
  • Once done, stir gently and season to taste.

I’m kicking off Black History Month by partnering with 25 insanely talented, bomb-ass,  black food bloggers from around the web. Consider this your official invite to the 2020 Black History Month Virtual Potluck. These slow cooked black eyed peas + greens are my contribution, and by your reaction to the picture I posted of them on IG a few weeks ago, I know you’re gonna love these.

Funny enough, this is a meal I only recently started to enjoy. Growing up, my dad forced us to eat black eyed peas before the New Year for good luck. Greens were also a big no go for me. It honestly wasn’t until I became vegan/vegetarian that I loved (and even craved) the combination of the two.

My husband and I frequently make a version of this meal during the colder months. We love using fresh black eyed peas, but they are incredibly hard to find near us. They make an appearance a day or so after New Years, then they’re gone! Canned black eyed peas do the trick. No soaking involved. Just dump it in the crockpot along with everything else.

What’s in these Slow Cooked Black Eyed Peas + Greens?

  • black eyed peas
  • white/yellow onion
  • garlic
  • red bell pepper
  • veggie broth
  • mustard greens
  • old bay seasoning
  • salt + pepp

Some very basic ingredients make a far-from-basic meal.

Serve over rice or couscous to enjoy as an entree, or on its own as a side. We always eat this with cornbread, and it’s the best combo, IMO. Whichever you choose, you’re sure to love it!

Black History Month Virtual Potluck

29 recipes from the best black food bloggers from around the web

Banana Cake + Cinnamon Browned Butter Buttercream | Orchids + Sweet Tea

Collard Greens Chopped Salad with Orange Vinaigrette | On Ty’s Plate

Sweet Potato Drop Biscuits | Kenya Rae

Yeasted Cornbread Dinner Rolls | Kalisha Blair

Rice Pudding | Her Mise En Place

Black Eyed Pea Hummus | FoodLoveTog

Red Beans + Tri-Color Quinoa| Collards Are the Old Kale

Pound Cake | AGirlCalledAdri

Southern Sweet Fried Corn | A Little Food

Vegan Jollof Rice | Whisk It Real Gud

Vegetarian Southern-Syle Collard Greens | The Hungry Hutch

Haitian Black Rice (Diri Djon Djon) | Savory Thoughts

Vegan Bread Pudding | Rosalynn Daniels

Cajun Shrooms + Grits | Meiko And The Dish

Spicy Black Eyed Pea Fritters | Marisa Moore Nutrition

Wakanda Cake | Kenneth Temple

Vegan Curry Cauliflower | Food Fidelity

Dirty Rice | Domestic Dee

Roasted Garlic White Veggie Lasagna | Razzle Dazzle Life

Mushroom and Okra Po’ Boy | Dish it with Tisha

Slow Cooked Black Eyed Peas + Greens | Baum Ass Foods

Vegan Buttermilk Biscuits with Spiced Pear Compote | Dash of Jazz

Vegetarian Chili | D.M.R. Fine Foods

Sweet Potato Casserole + Brown Sugar Topping | Sweet Tea and Thyme

Honey Herb Roasted Sweet Potatoes | Beautiful Eats & Things

Crispy Roasted Okra + Peanut Sauce | Marisa Moore Nutrition

Southerner’s Banana Pudding Cheesecake Bites | Orchids + Sweet Tea

Vegan File Gumbo | Kenneth Temple

Sweet Potato Pancakes | Meiko And The Dish

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