Slow Cooker Black-Eyed Pea Picadillo

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 192.4
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 556.2 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 4.2 g

View full nutritional breakdown of Slow Cooker Black-Eyed Pea Picadillo calories by ingredient


Easy to make filling for pita's or wraps. You could also serve it over rice. Easy to make filling for pita's or wraps. You could also serve it over rice.
Number of Servings: 4


    Onions, raw, 1 medium diced
    Red Sweet Peppers, 1 medium diced
    Black-eyed peas 1.5 Cup cooked or 1 can drained
    Carrots, 1 carrot diced
    Garlic, 2 cloves, minced or pressed
    Tomato Sauce, 1 cup (8 oz can)
    Cumin seed, 2 tsp powdered
    Coriander seed, 2 tsp powdered
    Tabasco Sauce, Salt and Pepper to taste
    Cornstarch 1 T.
    Water 2 T
    Golden Raisins .5 cup
    Green Olives .25 cup


Combine onion, pepper, carrots,garlic and peas in slow cooker. Pour tomato sauce over top and season. Cook on low for 6-7 hours or until vegetables are tender.
Dissolve cornstarch in water and add to crockpot along with raisins and olives. Stir and cook on high for 15-20 minutes longer. Adjust seasonings to taste.
Serve in pita breads, in a wrap, or over rice.

Notes: It is traditional to have almonds in picadillo but my son can't have them so I left them out. Feel free to add .25 cup slivered almonds if you wish (but will add calories).

Many picadillo recipies also put in an apple (a tart one like Granny Smith is good) and you could certainly try that as well.

The carrot is not traditional here but I like to add as many veggies to my dishes as possible so I threw one in.

Number of Servings: 4

Recipe submitted by SparkPeople user CONNECTED1.