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
Ingredients
- 1 ½ C Dried Black Eyed Peas sorted
- 1 C Purple Onion Chopped
- ½ C Red Bell Pepper Diced Small
- ½ C Green Bell Pepper Diced Small
- 2 Cloves of Garlic Minced
- 2 tsp Tabasco
- 1 tsp Salt
- 1 tsp Liquid Smoke
- 1 tsp Mustard
- 1 Bayleaf
- 5 Cups Vegetable Broth
- ¼ C 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, 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.
Notes
Ammon says
April 28, 2018 at 9:47 amCan chicken stock be sud’d for veg stock? If so, would it be 1:1 ratio?
Traci says
May 2, 2018 at 7:57 amHi Ammon! You can sub chicken stock using a 1:1 ratio.
Kristin says
September 18, 2017 at 10:09 amHi 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?
Traci says
September 19, 2017 at 7:26 amHi 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.
Lisa Thorpe says
June 30, 2017 at 4:09 amHow do you double this recipe? Thanks.
Traci says
July 10, 2017 at 2:35 pmHi Lisa! Multiply each ingredient amount by two and you’ll double the recipe!
Elaine says
June 25, 2017 at 2:20 pmHello 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.
Traci says
June 26, 2017 at 9:18 amHi 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.
Dave says
January 8, 2016 at 6:20 amIn your recipe,
That one tsp. Mustard, is that dry mustard?
Traci says
January 8, 2016 at 3:19 pmHi Dave! It’s just yellow mustard, like the kind you’d spread on a sandwich. I hope this helps. :D
Meg says
June 19, 2014 at 8:21 amI 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.
Traci says
June 19, 2014 at 11:04 amHi 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!
Lynne says
May 19, 2014 at 11:16 amMy office mates will be surprised when I put the slow cooker under my desk to make this at work…
Traci says
May 19, 2014 at 11:52 amHi 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!
Lynne says
May 19, 2014 at 11:15 amI 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…
Jesse says
March 21, 2014 at 7:13 pmNice 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.
Chuck lonski says
March 19, 2014 at 7:31 pmTraci….. 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.
Traci says
March 19, 2014 at 7:59 pmThank you Chuck, for your kind comments!