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Vegetarian Black Eyed Peas recipe (Crock Pot)

Vegetarian Black Eyed Peas recipe (Crock Pot)

Features:
  • Slow Cooker/Instant Pot

Serve over fresh Arugula or with rice

  • Serves 6
  • Easy

Directions

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This Vegetarian Black Eyed peas recipe is done in the crock pot and is extremely tasty as it has it’s influences from Africa and can be made spicy or not depending on your taste! 

Vegetarian Black Eyed Peas recipe (Crock Pot)

I have create a few variations for this dish below. You can make it more African in origin or American depending on your taste preference.

Personally, I love the African verses as it is spicy and savory all at the same time. 

This dish serves great alongside fried plantain (bananas) and white rice as well. 

I love to serve it over FRESH ARUGLA you can even mix it in and that tastes even better!

Vegetarian Black Eyed Peas recipe (Crock Pot)

How to make Crock Pot Vegetarian Black Eyed Peas recipe

  • First you want to start by soaking your beans overnight on the counter.
  • Next rinse the beans a few times then simply cover them with water and soak overnight on the counter top.
  • The following day you want to sauté all your vegetables and spices on the stove-top prior to dumping it all into the crock pot / slow cooker. 
  • Set your slow cooker to slow cook for 8 hours
  • Once it has slow cooked, serve and enjoy!

Vegetarian Black Eyed Peas recipe (Crock Pot)

Vegetarian Black Eyed Peas recipe (Crock Pot)

Vegetarian Black Eyed Peas recipe (Crock Pot)

Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 1 pound dried beans or 4 cans of black eyed peas
  • 1 package of Arugula
  • 1/2 canola oil or palm
  • 1 tsp minced ginger
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 1 tbsp curry powder
  • 1/2 tsp cayenne pepper
  • 1 tsp dried chili flakes
  • 1/3 cup crayfish *optional
  • 1 1/2 cups of vegetable stock
  • 2 chicken/ vegetable maggi cubes or bouillon cubes
  • Salt and pepper to taste

Instructions

  1. First you want to start by soaking your beans overnight on the counter.
  2. Next rinse the beans a few times then simply cover them with water and soak overnight on the counter top.
  3. The following day you want to sauté all your vegetables and spices on the stove-top prior to dumping it all into the crock pot / slow cooker. 
  4. Set your slow cooker to slow cook for 8 hours
  5. Once it has slow cooked, serve and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 666mgCarbohydrates: 46gFiber: 13gSugar: 12gProtein: 23g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

Jacqueline

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