Easy Overnight Yellow-Eyed Peas

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:

1. 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. 
2. Put all ingredients in the slow cooker when you go to bed and set it on low. 
3. Stir a couple of times during the night, if you happen to get up. 
4. The house will smell wonderful and the peas will be ready for lunch the next day. 
5. Enjoy! 

Notes:

*I buy Edward & Sons brand vegan, gluten-free "Not-Beef" bouillon cubes. They are available at specialty grocery stores.