These vegan Slow Cooked Vegetarian Black-Eyed Peas are not just for new years day. These healthy black-eyed peas make a stand alone meal or can become a part of other delicious recipes! vegan + gluten free.
My Ma used to make black-eyed peas in the slow cooker and had a hand in my love of these sweet little bundles of joy. Back in the day, we always had some sort of ham or kielbasa with black-eyed peas and we only had them, it seems, on New Years Day (Ma?). It’s a tradition in the South to eat black-eyed peas on New Years Day for good luck! I eat them pretty regularly now meatless… minus the kielbasa… or ham .
About Black-Eyed Peas
These healthy vegetarian black-eyed peas, aka cowpeas, are little power houses of nutrition and not just for new year’s good luck! These legumes are available year round, are filling and make a hearty meal. Black-eyed peas are packed with fiber, protein, magnesium, folate and are low in calories. Best of all, black eyed peas are pretty inexpensive especially when bought in bulk.
How to Slow Cook Black-Eyed Peas
Vegan Black Eyed Peas recipe has all the flavor of traditionally cooked peas without meat.
- Start with dried beans, there’s no need to soak; this is what makes them so easy.
- After sorting and rinsing, put the peas straight into the pot with veggies like bell peppers, garlic and onion, then add spices and broth. You’ll never miss the typical ham or pork that is traditionally added to black-eyed peas crock pot.
- Cook on high for about 4 -5 hours or low for about 6-7 hours and the peas are done!
Age of beans and variations in slow cooker temperature will effect how long the beans need to cook before they’re done. The beans are ready when they’re tender yet not mushy.
Other Ways to Love Vegetarian Black-Eyed Peas
Not only is this Vegan Black-Eyed Peas Recipe easy, but the peas are versatile too. You can change the ingredients to suit your tastes and spiciness level as well as use the peas in other recipes, like:
- BBQ Black Eyed Pea Collard Rolls
- Black Eyed Pea Cassoulet – from Kitchen Confidante
- Black Eyed Peas with Smoky Collards and Cheesy Grits
- Texas Caviar – from The Beach House Kitchen
- Harissa Stewed Black-Eyed Peas with Okra and Collard Greens
Turn up the heat by adding more Tabasco or some diced jalapeños. For even more veggie action, go for adding ribboned kale, chard or collard greens. Add the greens to the black-eyed peas crock pot about 20 minutes before you’re ready to eat!
Slow Cooked Vegetarian Black-Eyed Peas
- 1 ½ C (270g) Dried Black Eyed Peas sorted
- 1 C (140g) Purple/Red Onion medium dice, about one small onion
- ½ C (70g) Red Bell Pepper small dice, about 1/2 a medium bell
- ½ C (70g) Green Bell Pepper small dice, about 1/2 a medium bell
- 2 Cloves of Garlic minced
- 2 tsp Tabasco
- 1 tsp Salt
- 1 tsp Liquid Smoke
- 1 tsp Mustard
- 1 Bayleaf
- 5 C (1.1kg) Vegetable Broth
- ¼ C (6g) Chopped Parsley for Garnish
- Measure, rinse and sort through the peas making sure they are free of stones and dirt. Prepare your vegetables by chopping into small dice, about ¼”. Mince the garlic and add all ingredients to the slow cooker, except the parsley. Give the ingredients a good stir, place the lid on the slow cooker.
- Cook on high for about 4 -5 hours or low for about 6-7 hours.Age of beans and variations in slow cooker temperature will effect how long the beans need to cook before they're done. The beans are ready when they're tender yet not mushy.
- Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks.
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.