Black Eyed Peas

Black Eyed Peas, a classic Southern staple, are traditionally made on New Years Day to usher in and bring luck to the new year.  These were not made on New Years Day.  This Vegetarian Slow Cooker has never made or even tried black eyed peas before today.  Black eyed peas were but one of  the abundant varieties of dried legumes featured in the Winco bulk bins. Accomplished Southern cooks say that making these correctly results in a bean gravy.  They are supposed to be filling and comforting.  Traditional recipes always involve a meaty ham hock and, more often than not, a lot of sausage. This adaptation tries to create a similar, if not perfect, replication of the flavors from those absent meat components.

The beans were soaked from afternoon until just before bedtime.  Then everything was tossed in the crock and they cooked on low all night and through the morning.  They were ready at late lunch time. 

Winner, Loser or Meh

These were very good.  Not having had the original, I can't make an informed comparison, but I loved these! They were so soft and tender.  The sausage was just okay - not my fav.  I can't tell how much the Boca sausage added to the flavor of the bean gravy. Uncle Meat & Potatoes, a major bean lover, enjoyed these very much as well.

Recipe:

I used a 6 quart crock for this

Ingredients: 

• 1 lb dried black eyed peas
• 6 cups water
• 1 Tbls white wine vinegar
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 Tbls brown sugar
• 1.5 ounces imitation bacon bits (about 1/2 a jar)
• 8 oz package of Boca meatless breakfast links, cut into chunks
  
• Kosher salt to taste, about 2 tsps
• 2 Tbls butter or margarine

Soak the beans overnight covered by 2-3 inches of water. Drain the bean water and add the soaked beans, 6 cups of water, and all other ingredients.  Cover and cook on low for 10-12 hours.