Southern Style Slow Cooker Vegetarian Black Eyed Peas Recipe
Slow Cooker Vegetarian Black Eyed Peas, southern style spicy peas delicious served over rice with braised collard greens and warm from the oven cornbread.
Author: Martha | Simple Nourished Living
1largegreen bell pepper, finely diced
2stalks celery, finely diced
4garlic cloves, minced
1teaspoonred pepper flakes(or to taste)
2-1/4cups1 pound dried black-eyed peas
6cupswater or vegetable stock
2 to 3drops liquid smoke (optional)
Salt and pepper to taste
Ideal slow cooker size: 5- to 6-Quart.
Combine all ingredients in slow cooker.
Cover and cook on low 6 to 8 hours, until the peas are tender. When done, remove the bay leaves and discard them.
Pressure cook for 15 minutes with a Natural Pressure Release: Lock the lid and pressure cook for 15 minutes in an electric pressure cooker, or 12 minutes in a stovetop pressure cooker. (On the Instant Pot, use the Manual or Pressure Cook setting, and set the cook time to 15 minutes.) When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you’re in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.
Season and serve: Remove and discard the bay leaves. Taste and stir in salt and pepper until the beans go from bland to fully seasoned. (I usually add another half teaspoon to teaspoon of kosher salt to the pot.)