I'm convinced that this recipe can convert anyone who isn't a black eye pea eater into the bean's biggest fan.
I've personally had to start doubling the recipe. Black eye peas went from being a side dish to a main course at my dinner table. Not that I mind...it doesn't get any easier than throwing all the ingredients into a crockpot. And it doesn't get any CHEAPER than dry beans. Its a win-win.
Ingredients...
1 lb (16oz.) dried black eye peas
2 cups water4 cups beef broth (is that an herb, a spice or both? ...hehehe...sorry...inside joke. I couldn't resist.)
1 Tablespoon white wine vinegar
4-5 fresh garlic cloves or 1/2 tsp garlic powder (I use fresh for the nutritional value.)
1/4 teaspoon black pepper
1 Tablespoon brown sugar
2 Tablespoons butter
Directions...
Use a 6 quart crockpot. Version 1
Its best to soak the beans overnight covered by 2-3 inches of water. After soaking, drain the bean water. Add the beef broth, water and other ingredients. Cover and cook on low for 10-12 hours.
Version 2
If your like me, you forget to soak your beans sometimes. I've forgot to soak my black eye peas every time I've made them. I wash my beans, put them in the crockpot with the ingredients and cook covered on high for 6 hours. Again...I must admit...this is not an original recipe I created. I found it online and gave it a few minor changes to fit my taste. I can't remember where I got it from to give credit. So hats off to the original 'black eye pea culinarian'. Without you this bean would have remained an overlooked side dish.
