All Photos © Christine Elise McCarthy 2015
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Just another entry in the “easy & awesome” category. I made this in a slow cooker (on low), left unattended from 10-7. You could likely get this done in 4 hours on high – less if you used canned beans. Stove top – with canned beans – under an hour & only that long to let the flavors meld. There is no oil or fat of any kind added here
Vegan Spicy Creole Black-Eyed Peas (Slow Cooker or Stove Top)
Feeds 6 or more with rice
1 lb dry black-eyed peas
1 onion – diced
6 celery stalks – chopped
2 tomatoes – diced
1 (4 oz) can diced jalapenos
4 garlic cloves – minced
6 cups vegetable stock (one cup if you are using canned beans on the stove top)
1-4 chipotle peppers in adobo sauce (canned) – chopped
1 TBS lemon juice (fresh!)
2 TBS Creole seasoning
Garnish – COOKED RICE, cilantro, chopped jalapenos (I used red ones), avocado, diced tomato, hot sauces, diced onion – kinda anything you might put on chili.
Put it all into a slow cooker on low for 8 hours or on high for 4 hours. These numbers are not exact because slow cookers vary in efficiency & temperature etc. Mine sat for 9 hours & the beans were a bit overcooked but it left them soft & creamy & they held their shape.
Stove top with canned beans – use about a cup of stock & bring it all to a boil & then lower heat & let simmer for about an hour so the flavors can come together. If you are doing stove top with dry beans – be sure to soak them overnight first or to quick soak them and be prepared to let them simmer for two hours or more – or until the beans are tender to your taste.
Serve with rice & the garnish of your choice! EASY!