Happy-New-Year Crockpot Blackeyes
2 cups dried blackeyed peas (about 2 1/2 to 3 cups after soaking), soaked overnight
1 medium or large yellow onion, chopped
4 large or 5 medium garlic cloves, minced
1 teaspoon dried thyme leaves (not ground thyme)
2 bay leaves
1/4 to 1/2 teaspoon Old Bay seasoning, to taste
1/8 teaspoon ground black pepper
1/2 cup vegan butter, melted (I use Earth Balance)
4 vegetable bullion cubes + 3 cups hot water or 3 cups broth (I use Not Chick'n)
1 bunch mustard greens, bite sized (or turnip greens, or kale)
1/4 to 1/2 teaspoon liquid smoke flavoring
2 tablespoons nutritional yeast
1 1/2 teaspoons red wine vinegar
1/4 to 1 teaspoon Bragg's Liquid Aminos or soy sauce (depending on broth)
1/4 to 1/2 teaspoon hot sauce (I use Louisiana hot sauce or Tabasco)
1. Drain and rinse soaked blackeyed peas, then place in crockpot. Add onion, garlic, thyme, bay leaves, old bay seasoning, and black pepper to crockpot.
2. Stir in melted vegan butter and broth; the liquid should cover the blackeyes by about 1" to 1 1/2". Splash in a bit more broth if needed (depending on the size of your crockpot). Cook on high for 1 1/2 hours.
3. After 1 1/2 hours, stir greens into crockpot, a handful at a time. Cook for another 2 1/2 to 3 1/2 hours on high, until blackeyes are as done as you like them. To me, this dish works best when the blackeyes and greens are both well past al dente, fairly soft, but not overshooting into mushy.
4. When you're happy with the texture of the blackeyes and greens, add liquid smoke, nutritional yeast, red wine vinegar, Bragg's/soy sauce, and hot sauce. I personally recommend generous sprinkling of the hot sauce, Old Bay, and smoke flavoring.
5. Turn crockpot to low to keep it warm for second helpings. Remove bay leaves, and serve with sweet cornbread (such as http://vegweb.com/index.php?topic=5730.0).
Try to accept effusive compliments from friends and family with grace and humility. Enjoy!
Source of recipe: I tinkered this up, and liked it better than other spice and seasoning combinations I've tried for New Year's Day traditional fare. I did it as a mostly make ahead: greens prepped/ peas soaked/ garlic and onion chopped the night before, then just added spices and such on cooking day; turned out to be the best blackeyed peas that I, personally, have yet cooked up. New Year's resolution: to make this again!
SO HOW'D IT GO?
Had the pleasure of having Hotcooknmama whip these up at my house NYs day, and they were such a hit that my omni son has asked me to make them about once a month ev'r since. I mix up the greens depending on what I have on hand, and he likes turnip greens the best. Not too many mothers of 17 yr old boys can say that! Thank you Hotcooknmama for turning us onto this wonderful recipe!
This recipe was fantastic! I did change a few things about it do to availability but I would make this every day if I could. I used collard greens, half not chicken stock and half veggie stock, I also used creole seasoning instead of old bay. It was tasting a little salty for my liking but I think that was do to the bolion I used, so I threw in some halved small red potatoes to draw the salt out. Then I decided to leave them in because potatoes make everything more delicious! The cooking time was a few hours longer than stated but that could be because my crock pot is older.
Thank you so much for this awesome recipe! I was sick on New Years so I couldn't make black eyed peas but this week I decided to go ahead and make them since I had them in the pantry. I followed the recipe using the greater amounts of seasoning and all I did differently is quick-soak the peas and had to use about 5 cups of water instead of 3. 2 1/2 hours after adding the greens was just right to give everything the perfect texture. The flavor was phenomenal! Will definitely be making these again. :)