Vegan Spicy Creole Black-Eyed Peas (Slow Cooker or Stove Top)

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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

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Vegan Spicy Creole Black-Eyed Peas (Slow Cooker or Stove Top)

Feeds 6 or more with rice

INGREDIENTS

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.

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DIRECTIONS

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!

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