Good luck abounds with Black Eyed Peas and the way I have heard the superstition is that for every bean that you eat you will have good luck for a day. Luckily they are a small bean so you can eat more.
I have made a vegan version and it has all the flavor of the original. Very simple to make especially when it is made in a crockpot. The leftovers are as good as they are on the first day so you can actually make them the day before the holiday if your family would like to eat earlier in the day. That was our family’s tradition. Eat on New Year’s Day while watching football. Fun!
Connect with Vegan in the Freezer
15 minPrep Time
6 hrCook Time
6 hr, 15 Total Time
- The night before cooking:
- Put the black eyed peas in a large bowl and cover with water to clean.
- Swish your hand around in the water and pick out any beans that don't look good or that float.
- Drain the beans.
- Put the beans in a very large pot or bowl.
- Cover with fresh water by about 4 inches above the beans.
- Let soak on the counter overnight.
- They will plump up.
- The morning of cooking.
- Drain the presoaked black eyed peas and put them in the slow cooker.
- Add the onion, garlic and spices to the crock pot.
- Add the 2 cups of vegetable broth.
- Add enough water to just cover the beans.
- Turn on low for about 6 to 8 hours.
- They can also be cooked on high for 3 to 4 hours. Give a bean a pinch at the end of cooking to make sure they are the softness that you like. Or ... have a spoonful. HA!
- Ready to serve.
- They are also delicious served with my Caribbean Bean Sauce .
Let cool to room temperature.
Package in rigid sided containers as defined in my article 6.6.14