HOW TO COOK BLACK EYED PEAS WITHOUT MEAT RECIPES

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!

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.