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Crockpot Black Eyed Peas and Cornbread

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Crockpot Black Eyed Peas and Cornbread

3 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Crockpot Black Eyed Peas and Cornbread
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 8
Calories: 484kcal


  • 2 cup black eyed peas, dry
  • 1/4 medium onion
  • 4 ounce diced green chilies, canned
  • 1 clove garlic
  • 14 1/2 ounce diced tomatoes, canned
  • 2 teaspoon salt
  • 1/8 teaspoon cayenne or red pepper


Serve With


  • Soak the dry black eyed peas overnight in a crockpot.
  • Rinse the beans and put them back in the crockpot with enough water to cover them.
  • Dice the onion. Add to the crockpot along with the green chilies and minced garlic.
  • Cook on high for 8 hours.
  • When the beans only have an hour left to cook, stir in tomatoes, salt and cayenne pepper.
  • Preheat oven to 375 degrees.
  • Trim beans and toss with olive oil, salt and pepper. Spread out on a baking sheet and bake for 20-25 minutes.
  • Mix all bread ingredients together in a large bowl until just moistened.
  • Spray muffin tin with cooking spray and fill each cup with batter.
  • Bake alongside green beans for 15-20 minutes.
  • Just before serving, mix 2 tablespoons flour with a little cold water and add it to the black eyed peas if a thicker consistency is desired.
  • Serve black eyed peas with corn bread, green beans, and orange slices.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 484kcal | Carbohydrates: 78g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 881mg | Fiber: 12g | Sugar: 13g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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