Prep, set, and go is the theme of the recipe. This Vegan Slow Cooker Black-Eyed Peas Veggie Stew is a delicious plant-based one-pot meal for the whole family.
Let’s Talk Black-Eyed Peas
Although black-eyed peas are thought to have originated in West Africa, they are now grown all over the world.
They are given their name obviously for the black-eye-looking spot in the center of the peas.
Many will argue that they are actually beans and not peas. Visit my blog about How to Make The Perfect Jamaican Rice and Peas to learn about the difference between beans and peas.
It’s very popular in America’s southern states of America. Furthermore, they are thought to bring good luck throughout the year when they are eaten on New Year’s Day, well at least according to Wikipedia.
However, I consume black-eyed peas for their nutritional value and flavor. . Medical News Today provides a comprehensive overview of the health and nutritional benefits of black-eyed peas. Here are some of the highlights:
1 cup of cooked black-eyed peas contains 160 calories, 5.2 g protein, and 9 g fiber. They are also a good source of vitamins and minerals.
I hope you like this recipe as much as I did. Remember to leave a comment in the blog’s comment section at the end.
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If you do not own a Gourmia Air Fryer, here are my links for your shopping convenience.
Slow Cooker Vegan Black-Eyed Peas Veggie Stew.
Here are all the ingredients you will need.
Below are some amazon ingredient links for your shopping convenience.
Badia Complete Seasoning
Badia Dried Thyme Leaves
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Crock Pot Slow Cooker Vegan Black-Eyed Peas Veggie Stew
- Cutting Board
- Garlic Press
- 16 oz. Black-Eyed Peas, dried
- 2 medium Sweet Potato
- 3 stalks Scallions
- 2 Ripe Plantains
- 6 cloves Garlic
- 2 tbsp Complete Seasoning
- 1 tbsp Pimento Seeds
- 3 cups Baby Spinach
- 1 medium Hot Pepper
- ½ cup Yellow Sweet Pepper
- ½ cup Orange Sweet Pepper
- 1 medium Yellow Onion
- 2 tsp. Salt
- 1 can Coconut milk
- 6 cups Water
- Wash the black-eyed peas under running water and place them in the crock pot with 6 oz of water. Allow peas to soak at room temperature overnight. This softens them and cuts down on cooking time.
- Pour in 1 can of coconut milk, followed by the thyme leaves and pimento seeds. Cover and set the timer for 8 hours. Go shopping or do some housework. One of the many reasons why a slow cooker is a useful kitchen appliance, it requires very little attention; simply dump and go.
Let's Prepare The Vegetables/Seasonings
- While the peas are slow cooking in the coconut milk, wash and peel the vegetables.
- Dice the onions, sweet potatoes, and sweet peppers on a cutting board.Cut the plantains into 2-inch slices. Scallions should be cut into 1-inch lengths.Crush the 6 garlic cloves in a garlic press.
- After 4 hours of cooking in the crock-pot, remove 1 pea and press it with the back of a spoon. If it crushes with a slight resistance, it's about halfway there.I've been cooking various types of peas for years, so I can easily judge the doneness by tasting. However, you want the peas to be very tender and soft.
- Carefully add the vegetables to the partially cooked peas.
- With a spoon, combine the black-eyed peas and vegetables. Cover the crock pot and leave it to stew for the remaining 4 hours.
- Unplug the crock pot and serve warm. Serve with rice or any other starchy side dish of your choice. Serves about 8 to 10 people.