Smoky Chipotle Black‑Eyed Peas

Name: Smoky Chipotle Black‑Eyed Peas
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 20 servings
Cuisine: Soul Food, Southern Recipes, Mexican
Ingredients: 1 tbsp Balsamic Vinegar; 0.5 tsp Black Pepper; 1 cup Carrot; 1 cup Celery; 7 oz Chipotle Peppers in Adobo; 32 oz Dried Blackeye Peas; 2 tsp Ground Cumin; 2 tsp Liquid Smoke; 1 tsp Minced Garlic; 2 tbsp Olive Oil; 1 cup Onion; 1 cup Orange Bell Pepper; 4 tsp Vegetable Bouillon; 4 cups Water

Side Dish 🥗Dinner 🍽️Lunch 🥪Soup 🍲 Soul Food 🇺🇸Southern Recipes 🇺🇸Mexican Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻

Smoky Chipotle Black‑Eyed Peas bring deep, lingering heat from chipotle in adobo balanced by earthy cumin and a rich vegetable mirepoix. The beans turn tender and creamy, soaking up layers of smoke and gentle sweetness from peppers and onions—perfect for a cozy New Year’s table or any hearty weeknight dinner alongside cornbread or rice.

Prep20 mins
Cook8 hrs
Serves20
DifficultyMedium

1

Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion turns translucent, 5 to 8 minutes.
2

Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base.
3

Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
4

Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.