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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.
I do not own a slow cooker and wondered how to adjust to a stove top.
Hi Ann… give this a try: Soak the peas overnight. Drain and rinse. Set aside. In a large stock pot or Dutch oven, heat a few teaspoons of oil to shimmering. Add the onion and bell peppers and cook until softened – about 8 minutes. Add the garlic, stir one minute. Pour in the veggie broth, then all the remaining ingredients (except parsley). Add the, dried (and soaked) black-eyed peas. Stir. Bring to a boil, then turn the heat down to a low simmer. Place a lid on the pot and cook for about 40-50 minutes or until the peas are tender, but not mushy. Check the peas periodically and add more broth or water if the liquid starts getting low. I hope this helps, Ann!
Do you not serve them with the liquid? In the photo it doesn’t look like they have any.
Hi Delyssa! Serve with or without liquid. If using the peas in another recipe like stuffed collard rolls, I drain the liquid. If sharing as a main with tofu or vegetarian sausage, I keep the liquid. I hope this helps and you enjoy the recipe!
Can chicken stock be sud’d for veg stock? If so, would it be 1:1 ratio?
Hi Ammon! You can sub chicken stock using a 1:1 ratio.
Hi there…. If you were to soak the peas first (for nutrition reasons) do you know how one might adjust the liquid amount and the cook time to accommodate?
Hi Kristin! I’m not sure about the difference here. I know that when fast cooking beans, theres little difference between cook time and added liquid when leaving the beans soaked or unsoaked. I’m sorry I can’t be more help here.
How do you double this recipe? Thanks.
Hi Lisa! Multiply each ingredient amount by two and you’ll double the recipe!
Hello Traci,
Just a quick question how many servings do you get from this? Looks awesome looking forward to making it this week to add to my budha bowls.
Hi Elaine! Thank you for your note. You should get about 4 1/2, 1/2 C servings. They freeze beautifully too! I hope this helps.
In your recipe,
That one tsp. Mustard, is that dry mustard?
Hi Dave! It’s just yellow mustard, like the kind you’d spread on a sandwich. I hope this helps. :D
I am going to try this tomorrow, as I am new to your website. This is exciting. I have been Vegan for 1 year now and love finding new sources of food that my husband (meat eater) will try.
Hi Meg! I know it can be a challenge when you and your husband eat differently. Rob still eats meat occasionally, but is eating less and less of it over time. Plus, since I am the cook, he is pretty amicable to anything I make : ). I hope you enjoy the recipe! Thanks for stopping by!
My office mates will be surprised when I put the slow cooker under my desk to make this at work…
Hi Lynne!
Can’t wait to hear what they say when the wafting aroma of black eyed peas infiltrates the office! They’ll be making their way to your desk with bowls in hand! LOL! Hope you enjoy the recipe!
I wonder if the rest of the gang in the office will be surprised when I roll in with a slow cooker and start making this under my desk? hmmmmmmm…
Nice job Traci! I love the addition of Tabasco..
Remind me to tell yo of my patented smoked Japanese root pickle that makes an nice, flavorful smoky broth.
Traci….. Congrats on your new and most excellent website. I watch rob eat wonderful food on a daily basis…… Most everyone is jealous and wanting to sample his dinner.
Thank you Chuck, for your kind comments!