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Slow Cooked Vegetarian Black-Eyed Peas

Slow Cooked Vegetarian Black-Eyed PeasSlow Cooked Vegetarian Black-Eyed PeasSlow Cooked Vegetarian Black-Eyed PeasSlow Cooked Vegetarian Black-Eyed Peas

Cook in a slow cooker or on the stovetop unsoaked or soaked, Slow Cooked Vegetarian Black-Eyed Peas are not just for new years. Black-eyed peas make a hearty stand alone meal or can become a part of other delicious recipes! This recipe is vegan and easily gluten free.You'll need a 6 quart or larger slow cooker or Dutch oven for this recipe.Age of the black-eyed peas and variations in slow cooker temperature will effect how long the beans need to cook before they're done. The peas are ready when they're tender yet not mushy. 

Recipe by Traci York on December 27, 2019

Prep time: PT20M

Total time: PT290M

Rating

5 stars (38 reviews)

Keywords

Black Eyed Peas Crock Pot, How to Make Black Eyed Peas, Slow Cooked Black Eyed Peas, Slow Cooker Black Eyed Peas, Vegan Black Eyed Peas, Vegetarian Black Eyed Peas

Ingredients

Categories

Cuisine

Steps

  1. Decide on cooking method (crock pot or stovetop) and if you'll soak the peas or not. Soaking isn't necessary, but If soaking, soak overnight in enough water to cover the peas by about four inches (1.5cm). Rinse and drain the peas before cooking. Soaking reduces the cook time only slightly.
  2. To Cook the PeasMeasure, rinse and sort through the peas making sure they are free of stones and dirt. Choose method A or B to cook the peas. A. For the Crock Pot: Add the black eyed peas to a 6 quart crock pot, garlic, onion, bell pepper, Tabasco, salt, liquid smoke, mustard, bayleaf and veggie broth (5 cups of broth/water if using unsoaked peas, 4 cups if using soaked peas) to the slow cooker. Give the ingredients a stir, place the lid on the slow cooker. Unsoaked Peas: Cook on high for about 4 -5 hours or low for about 6-7 hours. Soaked Peas: Cook on high for about 3 1/2 - 4 1/2 hours or low for about 5 1/2 - 6 1/2 hours.B. For the Stovetop: In a medium saucepot or Dutch oven, add the black eyed peas, garlic, onion, bell pepper, Tabasco, salt, liquid smoke, mustard, bayleaf and veggie broth (5 cups of broth/water if using unsoaked peas, 4 cups if using soaked peas) . Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. If the peas start drying out add more broth/water as needed. Soaked peas take just a little bit less time than unsoaked peas to cook.
  3. Age of beans and variations in slow cooker temperature will effect how long the beans need to cook before they're done. Start checking the peas before indicated cooking times are complete. Taste the beans for texture. The beans are ready when they're tender, still have a tooth yet are not mushy. Taste for salt adjustment.
  4. Serve the peas with or without their broth, garnish with parsley or green onions. Peas can also be served as a soup. Simply puree about 2-3 cups in a blender and return the puree' to soup pot with the remaining whole peas. Stir and ladle into soup bowls.
  5. Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. 

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 81 kcal
  3. Carbohydrates: 15 g
  4. Protein: 5 g
  5. Fat: 0.4 g
  6. Saturated Fat: 0.1 g
  7. Sodium: 438 mg
  8. Sugar: 4 g
  9. Unsaturated Fat: 0.15 g

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