Anytime you make beans in the crock pot, the recipe tells you to presoak your beans. That’s one extra step and one extra day. I don’t have time for that. I just leave them on longer.
Except this time…I did soak them, but not the night before. The day before. I left the top on because why would you take it off?
In the morning I felt like Jack looking out the window at the bean stalk.
The beans sprouted.
Well, you know me. I ate them anyway. And though the dish turned out to look like a bowl of black-eyed pea mush, it sure tasted good. I put it over rice and topped it with homemade tomato relish that I also made in the crock pot. It lasted me the entire two weeks Matt was out at sea!
Cooks 8 hours. Makes 12 servings. DAY BEFORE PREP involved with soaking beans or cooking rice in crock pot.
What you’ll need:
1 (16 oz.) package of dried black-eyed peas
4 green onions
1 red bell pepper
1 jalapeno pepper
1 (4 oz.) package of pepperoni slices
2 cups hot water
1 teaspoon Better than bouillon dissolved in a cup of water
1/2 teaspoon salt
1/4 teaspoon Hot Shot black and red pepper blend
1 can stewed tomatoes
1 and 3/4 cups brown rice
THE DAY BEFORE YOU WANT TO EAT THIS:
1. Cover peas with 2 inches of water and let sit for 8 hours, THE NIGHT BEFORE. Drain in the morning.
2. Three options with the rice: Cook rice in the crock pot the day before. (If you have two crock pots, you can double up and have them both running the day you cook the peas like I did.) Cooking the rice on the stove according to package the day you make the peas is also an option. The brown rice takes 40-50 minutes on the stove.
How to Cook it:
1. Chop onions, peppers, and pepperoni slices.
2. Combine everything in the crock pot. Cover and cook on LOW for 8 hours, depending on crock pot. When peas are tender, turn it off.
3. Serve over brown rice.
End Result:
First off, I soaked the peas the day before so even though I drained the water, they sat in their own moisture overnight. In the morning, they’d sprouted. I had an entire bag full I could have planted in the ground! Adding the tomatoes in the last 1/2 hour is an option. I put everything in at the same time and the beans turned into more of a clumpy paste. Tasted great but weren’t supposed to look like that. So, I don’t know if I overcooked them or it was on account of putting the tomatoes in for the entire time. I can’t imagine adding the tomatoes would have made that much of a difference. But then again, that’s why I’m not a cook on television and hardly anyone reads this! ha!
Maybe it was because I sprouted the peas! So good though, I will most certainly make again. I don’t have a problem with pea paste.
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Jennifer
Haven’t done it like this before and looking forward to it. Thank you for always sharing such great information. We truly appreciate you and know that you really are a blessing to all of us. Take care. Until next time.
Thank you so much!! Though it isn’t very pretty, it did taste good. That has to count for something, right?
Thank you so much for reading my blogs. It means so much to me they’re getting read.
Sometimes an accident can turn out to be a jewel of a find. I’m from West Texas and blackeye peas are a summer garden delight, shelled and mixed with small tender snaps. Season with a bit of leftover bacon grease.
That sounds delicious! Maybe I’ll try and grow them this time! Why not, right?
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