Did you know there was such a thing as yellow-eyed peas? They are new for me! I bought a bag of them at the North Carolina State Farmers' Market in Raleigh. My first thought was to cook them and make yellow-eyed pea salsa, but the broth turned out so good I ate two bowls of beans - straight from the slow cooker, topped with a dollop of salsa! (And I made salsa with the rest of them - recipe
HERE!)
Ingredients:
- 2 C yellow-eyed peas
- 8 C water
- 3 Not-Beef bouillon cubes*
- 1/4 t red pepper flakes
- 1/4 t garlic powder
- 1/2 t cumin
- salt & pepper to taste
Preparation:
- Sort and rinse beans. I soak them for a couple of hours in the evening to reduce cooking time and pour off the soaking water.
- Put all ingredients in the slow cooker when you go to bed and set it on low.
- Stir a couple of times during the night, if you happen to get up.
- The house will smell wonderful and the peas will be ready for lunch the next day.
- Enjoy!
Notes:
*I buy Edward & Sons brand vegan, gluten-free "Not-Beef" bouillon cubes. They are available at specialty grocery stores.
