Goan Black Eyed Peas Slow Cooker Recipes

SLOW COOKER BLACK-EYED PEAS RECIPE

Steps:

• Add the dried peas to the slow cooker. NO NEED TO PRESOAK.
• Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. WAIT TO ADD THE SALT.
• Cover and cook on HIGH FOR 7 hours. Do not open the lid during the cooking time.
• Add the salt to taste.
• For creamier beans remove 1 cup of the beans and mash. Add back to the slow cooker and stir.

BASIC CROCK POT BLACK-EYED PEAS

Steps:

• Gather the ingredients.
• Rinse the black-eyed peas in a colander under cold running water. Pick them over and discard any damaged or malformed peas.
• Put the peas in a large slow cooker along with the sliced onion and minced garlic. Add the freshly ground black pepper and the water.
• Cover the slow cooker and cook on low for about 5 hours (about 3 hours on high). Add the salt or salt blend, stir, and taste again, adding more salt or seasoned salt if needed.
• Continue cooking for 15 to 20 minutes and stir well before serving.

SLOW COOKER BLACK-EYED PEAS WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• Heat bacon drippings in the same pan over medium to medium-high heat. Add onion and garlic and saute until tender, 5 to 7 minutes.
• Combine chicken broth, peas, salt, and pepper in the bottom of a slow cooker. Add crumbled bacon, sauteed onion and garlic mixture, and any remaining bacon drippings.
• Cover and cook on Low until peas are tender, 4 to 6 hours.

GOAN BLACK-EYED PEAS (SLOW COOKER)

Steps:

• Put the black-eyed peas in the slow cooker - no need to presoak.
• Peel and chop the tomatoes (or do what I did - use canned).
• Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
• Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
• Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours). (See note about water. One reviewer reports using 6 cups and that that was enough.).
• Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
• Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
• NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.

SLOW COOKER BLACK-EYED PEAS

Steps:

• Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
• Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
• Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
• Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
• Cook on Low for 14 hours. Season with salt.

SLOW COOKER SPICY BLACK-EYED PEAS

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.