Slow Cooked Vegetarian Black-Eyed Peas are not just for new years day. They make a healthy 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:
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:
Vegetarian Black Eyed Peas have all the flavor of traditionally cooked peas without meat.
- Start with dried beans and do not soak them; 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.
- Cook on high for about 4 1/2 hours and the peas are done!
Other Ways to Love Vegetarian Black-Eyed Peas:
Not only is this Slow Cooked Black Eyed Peas Recipe easy, but the peas are versatile too. The ingredients can be changed to suit your tastes and spiciness level and the peas can be used in other recipes, like:
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 pot about 20 minutes before you’re ready to eat!
Slow Cooked Black-Eyed Peas
- 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, turn it on high and cook for 4 ½ hours.
- Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks.