HOW TO COOK BLACK EYED PEAS WITHOUT MEAT RECIPES

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SOUTHERN BLACK EYED PEAS | I CAN YOU CAN VEGAN BLACK EYE…



Southern Black Eyed Peas | I Can You Can Vegan Black Eye… image

Provided by Desiree

Categories     Side Dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 13

1 cup yellow onion (diced)
¼ cup celery (diced)
½ red bell pepper (diced)
½ cup vegetable broth
2 cans black eyed peas ((mostly drained- reserve some liquid))
2 tsp garlic powder
½ tsp crushed red pepper
½ tsp paprika
1 tsp cumin
½ tsp salt
black pepper to taste
1½ tsp liquid smoke
1 tsp organic cane sugar

Steps:

  • In a large pot, sauté the diced onions with neutral oil or water (if oil-free) until semi-translucent.
  • Once the onions have been cooked, add in the diced celery and diced red bell pepper. Sauté for about 1-2 minutes along with the onion.
  • Add in the canned black eyed peas, vegetable broth, and all other remaining ingredients.
  • Cover with a lid and let simmer for at least 30 minutes on low medium heat. Stir frequently.
  • Serve with rice or meal of your choice. Enjoy!

SLOW COOKED VEGETARIAN BLACK-EYED PEAS | VANILLA AND BEAN



Slow Cooked Vegetarian Black-Eyed Peas | Vanilla And Bean image

Cook in a slow cooker or on the stove top unsoaked or soaked, Slow Cooked Vegetarian Black-Eyed Peas are not just for new years. Black-eyed peas make a healthy stand alone meal or can become a part of other delicious recipes! This recipe is vegan and easily gluten free.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. 

Provided by Traci York | Vanilla And Bean

Categories     Component    Dinner

Total Time 290 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 12

1 ½ C (270g) Dry Black Eyed Peas
2 Cloves of Garlic (minced)
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 tsp Tabasco
1 tsp Salt
1 tsp Liquid Smoke ( gluten free if needed)
1 tsp Yellow Mustard
1 Bayleaf
5 C (1.1kg) Vegetable Broth (4 C (880g) if using soaked peas (a combination of 1/2 broth and 1/2 water can be used))
¼ C (6g) Chopped Parsley for Garnish

Steps:

  • Decide on cooking method (crock pot or stove top) 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.
  • 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, 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 Stove Top: 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.
  • 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.
  • Serve the peas with or without their broth, garnish with parsley. 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.
  • Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. 

Nutrition Facts : Calories 288 kcal, CarbohydrateContent 54 g, ProteinContent 18 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 1496 mg, FiberContent 10 g, SugarContent 11 g, ServingSize 1 serving

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