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Crockpot Black-Eyed Peas and Beef + VIDEO

Crockpot black-eyed peas and beef is a hearty and comforting one-pot meal. Tender chunks of beef absorb the rich, savory broth & tomatoes, while the peas add a delightful creaminess and subtle nutty flavor. This dish is a testament to the versatility of the crockpot and is a true set-it-and-forget-it slow cooker recipe. Add all the ingredients to the pot, give it a good stir, and let it cook. Go about your day while the meal practically prepares itself. The end result is a flavorful bowl of shredded beef and tender black eyed-peas.   

Ingredients For Black-Eyed Peas and Beef

  • Dry Black-Eyed Peas
  • Beef
  • Beef Broth
  • Diced Tomatoes
  • Bell Pepper
  • Onion
  • Garlic
  • Seasonings: salt, pepper, basil, paprika

How To Make Black-Eyed Peas and Beef In The Crock-Pot

Slow Cooker

  1. Add the black-eyed peas, beef broth, diced tomatoes, onion, garlic, salt, basil, paprika, and pepper to the slow cooker. Stir to mix well.
  2. Season the beef generously with salt & pepper and add to the slow cooker.
  3. Cook HIGH 4-5 hours or LOW 8-10.
  4. Using tongs, carefully remove the beef. Shred the meat and stir back to into the slow cooker.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add the oil, onion, and bell pepper and cook a few minutes until the vegetables are soft. Add the garlic and cook an additional minute. Turn off the Instant Pot. 
  2. Add the black-eyed peas, beef broth, diced tomatoes, salt, basil, paprika, and pepper. Stir to mix well.
  3. Season beef generously with salt & pepper and add to the Instant Pot.
  4. Close lid and seal valve. Cook high pressure for 55 minutes. When cooking time is complete, let the pressure naturally release for 15 minutes then quick release any remaining pressure.
  5. Using tongs, carefully remove the beef. Shred the meat and add back to into the Instant Pot.
overhead shot of uncooked black eyed peas and beef in a black slow cooker

before

overhead shot of cooked black eyed peas and beef in a black slow cooker

after

What Are Black-Eyed Peas & Are They Healthy?

Black-eyed peas are legumes and yes, black-eyed peas are healthy. They are not only a great source of fiber and protein, they are also a good source of complex carbs which provides energy and can aid weight loss.

What Type Of Black-Eyed Peas To Use 

This black-eyed peas recipe is best made with dry black-eyed peas. The best part…NO pre-soak! That’s right, after you rinse the black-eyed peas, add them directly to the slow cooker or Instant Pot without presoaking them first. You can use canned peas.  If you choose to use canned peas, be sure to buy enough. 15-ounces of canned black-eyed peas is not the same as 16 ounces of dried black-eyed peas. You will need at least four 15-ounce cans of black-eyed peas. Canned black-eyed peas are cooked so if you use canned, you can cut the cooking time by an hour for the slow cooker and 20 minutes for the Instant Pot. Also, if you use canned, drain & rinse them first. In short, I suggest you use dry black-eyed peas.

overhead shot of cooked black eyed peas and shredded beef in a black slow cooker

What Type Of Beef To Use

Personally, I like to use boneless beef short ribs with this recipe so that is what you see here in the pictures. Like most of my recipes, I encourage you to use ingredients that work for you. While technically any cut of beef can be used, some work better than others. This is a recipe where a tough cut of meat is actually the better choice. Short ribs, brisket, chuck roast, rum roast, etc. all work well here. Bone-in meat like bone-in short ribs can also be used. 

close up shot of cooked shredded beef and black eyed peas in a white bowl with a silver spoon

FAQs & Tips

  • No presoak. Do not pre-soak the black-eyed peas before cooking. The power of the slow cooker (or Instant Pot).
  • When they’re done cooking, the black-eyed peas should be tender but not mushy.
  • Serve these crockpot black-eyed peas and beef over rice or alongside cornbread or greens. You can also sprinkle some hot sauce for an extra kick of flavor if desired.
  • To make this recipe, I use a 6-quart slow cooker or Instant Pot.

Comfort Food Recipes

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overhead shot of cooked black eyed peas and shredded beef in a black slow cooker

Crockpot Black-Eyed Peas and Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Crockpot black-eyed peas and beef is a hearty and comforting one-pot meal. Tender chunks of beef absorb the rich, savory broth & tomatoes, while the peas add a delightful creaminess and subtle nutty flavor. This dish is a testament to the versatility of the crockpot and is a true set-it-and-forget-it slow cooker recipe. Add all the ingredients to the pot, give it a good stir, and let it cook. Go about your day while the meal practically prepares itself. The end result is a flavorful bowl of shredded beef and tender black eyed-peas.

  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 16 ounces dry black-eyed peas, rinsed & sorted
  • 3 pounds beef
  • 4 cups low-sodium beef broth
  • 15 ounces diced tomatoes
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Salt & pepper
  • 1 tablespoon oil (for Instant Pot)

Instructions

Slow Cooker

  1. Add the black-eyed peas, beef broth, diced tomatoes, onion, garlic, salt, basil, paprika, and pepper to the slow cooker. Stir to mix well.
  2. Season the beef generously with salt & pepper and add to the slow cooker.
  3. Cook HIGH 4-5 hours or LOW 8-10.
  4. Using tongs, carefully remove the beef. Shred the meat and stir back to into the slow cooker.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add the oil, onion, and bell pepper and cook a few minutes until the vegetables are soft. Add the garlic and cook an additional minute. Turn off the Instant Pot.
  2. Add the black-eyed peas, beef broth, diced tomatoes, salt, basil, paprika, and pepper. Stir to mix well.
  3. Season beef generously with salt & pepper and add to the Instant Pot.
  4. Close lid and seal valve. Cook high pressure for 55 minutes. When cooking time is complete, let the pressure naturally release for 15 minutes then quick release any remaining pressure.
  5. Using tongs, carefully remove the beef. Shred the meat and add back to into the Instant Pot.
  • Author: Shannon Epstein
  • Prep Time: 10 minutes
  • Cook Time: 5 hours

Nutrition

  • Serving Size:
  • Calories: 505
  • Sugar: 6.4 g
  • Sodium: 1262.6 mg
  • Fat: 18 g
  • Saturated Fat: 7.2 g
  • Carbohydrates: 38.7 g
  • Fiber: 6.8 g
  • Protein: 49.5 g
  • Cholesterol: 136 mg

This post contains affiliate links. That means if you click on one of the product links, I might receive compensation. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.

[adthrive-in-post-video-player video-id=”zlBQmrWg” upload-date=”2021-02-24T23:38:48.000Z” name=”Slow Cooker Black Eyed Peas & Short Ribs ” description=”Black-eyed peas & short ribs cook together in this hearty & comforting recipe. Make this one-pot meal in your slow cooker or Instant Pot.” player-type=”default” override-embed=”default”]

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John King

Friday 26th of February 2021

Yes, I've made this recipe. I used dried black-eyed peas and bone-in short ribs. I think cooking with bones adds depth of flavor and after 6 hours or so in the slow cooker, the meat has fallen off the bones anyway.

One addition - I de-seeded and shredded two fresh jalapenos. Just enough for a spicy bite, but not enough to burn down the house.