Vegan Slow Cooker Black-Eye Peas

Clean Eating Vegan Slow Cooker Black Eyed Peas - Vegan, Gluten-Free, Dairy-Free | The Healthy Family and Home

This simple Clean Eating Vegan Slow Cooker Black Eye Pea recipe uses only 3 basic ingredients, is made in a slow cooker or crock-pot, and can be made in a large quantity so you can freeze the leftovers and have another quick meal for another day.

A quick internet search will provide numerous black-eye pea recipes, most of which include meat.

Some people, like myself, have a specific preference on the taste and texture of their black-eye peas, much like personal preferences for salsa and guacamole.

I like my black eye peas to be soft and mushy with a thicker, creamy-type gravy to them.

So if that’s how you like yours, then this recipe is just for you!

In the South, it’s a tradition to have a New Year’s Day dinner with black eye peas and cabbage to bring in the New Year.

This recipe is the one my mother makes every year and that I grew up with as a child.

And now that I’m an adult, it’s the same one I make for my family.

Since everyone has different tastes, I’m just posting the basic recipe/foundation and you can add whatever ingredients you like to season and spice it up.

There are plenty of things you could add in…diced jalapenos, garlic, diced carrots, bay leaves, hot sauce, black pepper or even cayenne pepper.  Be creative!

I like to serve my black-eye peas over fresh, steaming hot brown rice and you can even round it out with some warm, fluffy Vegan Cornbread for the perfect vegan meal!

Black-eye peas are super nutritious and are an excellent source of vegan protein, fiber and iron.

I buy my organic dried black-eye peas from the bulk section at Whole Foods, but if you don’t have access to a Whole Foods, you can buy organic black-eye peas online here from Amazon.

So start with this basic version and customize it to the way you like it!

Want more healthy dinner recipes?  Check out Creamy Red Lentil and Kale Soup, Spicy Chickpea and Tomato Soup, Vegan Stuffed Pepper Soup or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating meal and entree recipes just like this one that you will love!

 

 

Clean Eating Vegan Slow Cooker Black Eyed Peas - Vegan, Gluten-Free, Dairy-Free | The Healthy Family and Home

Clean Eating Vegan Slow Cooker Black Eyed Peas - Vegan, Gluten-Free, Dairy-Free | The Healthy Family and Home

 

Tip #1: Don’t forget…this is just the basic recipe to get you started, but it won’t have much flavor unless you add your favorite seasonings to it.  I decided to share the basic recipe and let you add your own since there is so much variation and everyone has difference preferences.  Some ideas are diced jalapenos, garlic, green onions, shallots, diced carrots, bay leaves, hot sauce, black pepper or even cayenne pepper.

Tip #2:  Even though you may read that soaking black-eye peas is not necessary, I prefer to soak them overnight to enhance digestibility and increase nutrient absorption.  Put them in a large pot or bowl and make sure you have as much water as you do peas because they will soak up most of the water.

Tip #3:  During the first hour of cooking (and before adding the onions and salt), use a large spoon and try your best to remove the white, bubbly foam that rises to the top.  After about an hour or so of cooking and doing this, you can then add the onions and salt.  I used to add all the ingredients in at the beginning (before doing this step) and it was hard to avoid scooping out some of the onions and seasoned gravy.

Tip #4:  Not counting the soaking time, it will take approximately 6 – 12 hours for them to cook to the consistency in the photos.  I set my timer on high (6 hours) once, checked them, then set it a 2nd time on high (6 hours) for a total of 12 hours cooking time.  You may need to adjust the cooking time and setting depending on the type of slow cooker you are using.  After the initial 6 hours, just keep checking them until they are cooked the way you like.  Check the taste and adjust your seasonings as necessary.

Tip #5:  This recipe is for a double-batch, so you can freeze some for a later meal.  If you don’t need a double-batch, just divide all the ingredients in half.  Also, I used a large-sized slow cooker so if you will be using a smaller crock-pot or slow cooker, you may have to make a single batch so it will all fit.  Even with the large crock-pot, mine was filled almost to the top, but everything cooked well and I was able to stir it periodically without any trouble.

Tip #6:  I know that the whole idea of a cooking in a slow cooker is to put everything in there and forget about until it’s ready and it seems like there is a lot of stirring and checking on it as it cooks.  I happened to be able to check on mine throughout the day and stir it periodically.  I’m sure if you set the timer on high/6 hours, leave them unattended while at work, etc and came back without all the stirring and checking, they would be fine.  Just adjust the seasonings prior to serving.

Tip #7:  If you want to make these, but don’t have a slow cooker or the time to wait, here’s the instructions for making them on the stove-top:

Option 1: If you have soaked the beans: put them in a large pot with 1 1/2 – 2 inches of water covering the beans. Cook on medium heat (slow boil) for approximately 1 hour checking on them periodically, stirring and adding more water if needed. They will be ready when the beans are soft.

Option 2: If you didn’t soak the beans: put them in a large pot with 2 – 3 inches of water covering the beans. Cook on medium heat (slow boil) for approximately 2 hours checking on them periodically, stirring and adding more water if needed. They will be ready when the beans are soft.

Since you already soaked your beans, you won’t need as much water or to cook them as long so you can just go with the directions for option 1.

For both options though, you will need to season them to your preference (my recipe is just a basic recipe, you will need to add extra spices, onions, bay leaves, garlic, carrots, jalapenos, pepper, etc.)  Also, add a little more water as you check on them, if needed. I like mine a little mushy but if you like yours with a little gravy, just add a little more water to them as they cook.

 

Clean Eating Vegan Slow Cooker Black-Eye Peas (Vegan, Gluten-Free, Dairy-Free)

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

  • 6 cups organic dried black eye peas (soaked overnight)
  • 12 cups water (purified or filtered)
  • 2 organic onions (diced)
  • organic garlic (freshly crushed, to taste)
  • Himalayan pink salt (to taste)
  • organic black pepper or cayenne pepper (to taste)

Optional

  • 2 - 3 organic dried bay leaves
  • organic jalapenos (diced, to taste)
  • organic shallots (diced, to taste)
  • organic carrots (diced, to taste)
  • hot sauce (to taste)

Directions

Step 1 Prepare the black-eye peas by soaking them in purified/filtered water overnight in a large pot or extra-large bowl with enough water to cover them + 2 - 3 inches. Rinse them well with purified/filtered water before adding to the slow cooker.

Put the soaked black-eye peas and 12 cups of water in the slow cooker and set the timer on "high/6 hours".

After about 1 hour, use a large spoon to remove the white, bubbly foam that rises to the top.

Add the diced onions, bay leaves, garlic, jalapenos, Himalayan pink salt, pepper and/or any other seasonings you'd like.

Stir well, and continue cooking for the remaining 5 hours, stirring periodically.

Check the peas after the first 6 hours to see if they are the texture you like and the gravy is the consistency you're looking for.

If not, set the timer on "high/6 hours" for an additional 6 hours, checking each hour until they are how you like them, add additional water if needed.

Serve over hot brown rice.

You can freeze any leftovers for another meal.

Enjoy!

Note

This recipe will make approximately 6 - 8 servings.

 

 

Creative Commons License
The recipe and photographs for "Vegan Slow Cooker Black Eye Peas" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

 

Clean Eating eCookbook | The Healthy Family and Home
 

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Comments

  1. says

    this recipe slays it! i cut the recipe in half and added a bay leaf and about 3 cloves of minced garlic and followed the recipe to a tee. i love how the peas break down a bit during the slow cooking process. i just used them as a replacement for pinto beans in isa chandra moskowitz’s recipe for chorizo sausages in the vegan brunch cookbook. over the top good! also excellent over sprouted short-grain brown rice with lightly fried jalepeno peppers on top.
    -bee

    • Karielyn says

      Hi Bee! I’m so glad you liked it! Oh wow…I am definitely going to have to make it again with the sprouted brown rice and jalapeno peppers…great idea!

      Thanks for trying it out and leaving feedback :)

  2. Bridgett says

    I just realized it’s too late to put my soaked beans in the crockpot to be ready by dinner time! I there any way to get the same flavor and effect in a pot within 3 hours? Thanks

    • Karielyn says

      Hi there Bridgett! Not to worry! Dinner can be ready in 1 – 2 hours. :)

      I learned how to make black eye peas from my parents (it’s a New Year’s Day dinner tradition in our family) but I eventually started making mine in the slow cooker.

      I just called my father because I couldn’t remember how I used to make them on the stove and he refreshed my memory.

      Option 1: If you have soaked the beans: put them in a large pot with 1 1/2 – 2 inches of water covering the beans. Cook on medium heat (slow boil) for approximately 1 hour checking on them periodically, stirring and adding more water if needed. They will be ready when the beans are soft.

      Option 2: If you didn’t soak the beans: put them in a large pot with 2 – 3 inches of water covering the beans. Cook on medium heat (slow boil) for approximately 2 hours checking on them periodically, stirring and adding more water if needed. They will be ready when the beans are soft.

      Since you already soaked your beans, you won’t need as much water or to cook them as long so you can just go with the directions for option 1.

      For both options though, you will need to season them to your preference (my recipe is just a basic recipe, you will need to add extra spices, onions, bay leaves, garlic, carrots, jalapenos, pepper, etc.) Also, add a little more water as you check on them, if needed. I like mine a little mushy but if you like yours with a little gravy, just add a little more water to them as they cook.

      Black-eye peas don’t really take as long to make on the stove so you should be fine for dinner.

      I hope that helps, you enjoy them, and that dinner is saved! 😉

  3. Glinde says

    Enjoyable thing, how you have done it?! It’s a party a party of my tastes! :-) When I first tried in Redmond 4500 multicooker I didn’t believe that it is so fast and have so nice view.

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