Slow Cooker Black-Eyed Peas with Kale and Garlic
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 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.
Instructions
  1. 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.
  2. In the morning, drain and rinse the black-eyed peas. Rinse and dry the slow cooker bowl.
  3. Spray the slow cooker liner with non-stick cooking spray.
  4. Add the chopped onion and garlic to the bottom of the slow cooker bowl.
  5. Add soaked beans and chopped kale.
  6. Top with chili powder, cumin, chipotle chili powder, ancho chili powder, salt and pepper, then pour balsamic vinegar and broth over the top of everything.
  7. Cover and cook on low for 8 hours or high for 4 hours or until beans are tender.
  8. Add crushed red pepper flakes, if desired and enjoy!
Notes
To save time on overnight soaking of dried black-eyed peas, presoaked beans can be found in the produce section of most grocery stores.
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.
Recipe by Becky's Best Bites at https://beckysbestbites.com/slow-cooker-black-eyed-peas-kale-garlic/