Slow Cooker Black-Eyed Peas with Kale and Garlic is an easy, tasty vegan recipe to kick off your healthy living/eating New Year’s resolutions! Serve it as a vegetarian main dish that will satisfy even meat-eaters or hearty side dish to complement grilled meats.
What do you usually make for New Year’s Day? Do you buy into the traditions or superstitions of New Year’s? I have always figured that it is better to safe than sorry, so I typically do eat a traditional New Year’s Day meal to start the year off on a good foot 🙂 Here in the south, that is black-eyed peas and greens! I came up with this recipe for New Year’s Pork, Black-Eyed Peas and Greens and it has been our go to ever since. It contains pork, which is also considered lucky (pork for prosperity) and typically added into the New Year’s meal in the south. A lot of southerners use a ham hock or something similar but I always used lean, boneless pork chops to keep the meal healthier. This year, Dad decided that he wanted to cook steaks instead of having pork so I developed this recipe for Slow Cooker Black-Eyed Peas with Kale and Garlic.
Now this recipe can be cooked for New Year’s Day and complements just about any grilled meat quite nicely, but it is also vegan, hearty and very filling so it is perfect for a vegetarian/vegan main dish! If you are focusing on healthy eating, getting more vegetables, fiber, vitamins and nutrients in your’s or your family’s’ diets, then this recipe is a must-try!! It would be great for a Meatless Monday and I would beat that even the biggest meat lover’s in your group would be satisfied with this dish! The robust flavors of the kale, garlic, onion and balsamic vinegar paired with the filling, fiber-packed black-eyed peas will ensure that they don’t miss the meat 😉
I love making slow cooker black-eyed peas or any other beans/legumes for that matter! It really takes the hassle out of cooking dried beans. You can use the bowl of the slow cooker to soak your beans overnight, then rinse and let them cook low and slow throughout the day! All you need is about 10 minutes of prep to get everything ready, the slow cooker does all the work and about 8 hours later you have a delicious and healthy meal for your family! So here is to a happy, healthy and prosperous New Year!! 2017 is going to kick some butt and take some names 🙂
Here is your recipe for Slow Cooker Black-Eyed Peas with Kale and Garlic:
- 1 (16 oz.) package dried black-eyed peas
- 1 large, yellow/sweet onion, chopped
- 3-4 cloves garlic, minced or pressed
- 16 oz. chopped kale, rinsed and drained
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. chipotle chili powder
- 1 tsp. ancho chili powder
- Sea salt and fresh ground pepper, to taste
- 2 tbsp. balsamic vinegar
- 1 cup reduced - sodium vegetable broth
- 1 tsp. crushed red pepper flake, more or less depending on taste. Can be omitted altogether for less spice.
- Beginning the night before you want to enjoy this recipe, place the dried black-eyed peas in the bowl of a slow cooker, cover with water by at least an inch. Soak overnight.
- In the morning, drain and rinse the black-eyed peas. Rinse and dry the slow cooker bowl.
- Spray the slow cooker liner with non-stick cooking spray.
- Add the chopped onion and garlic to the bottom of the slow cooker bowl.
- Add soaked beans and chopped kale.
- Top with chili powder, cumin, chipoltle chili powder, ancho chili powder, salt and pepper, then pour balsamic vinegar and broth over the top of everything.
- Cover and cook on low for 8 hours or high for 4 hours or until beans are tender.
- Add crushed red pepper flakes, if desired and enjoy!
Quick-soaking dried black-eyed peas --> http://www.epicurious.com/recipes/food/views/to-quick-soak-dried-black-eyed-peas-14716
Canned black-eyed peas, can be used as a substitute, just reduce the overall cooking time to 4 hours or beans will turn out too mushy.