While most New Years pot of black eyed peas bean stew contain pork, the vegetarians cannot be left out. This is an adapted Darra Goldstein recipe from her very special book The Winter Vegetarian (Harper Perennial, 1996), dressed up with some molasses and tomato. Black-eyed peas are a southern staple and eating them on New Year’s Day as an appetizer, the gastronomes are guaranteed some good luck. Serve plain in bowls with a nice salad with oranges and olives in a sherry vinaigrette and hot biscuits or cornbread.
Cooker: Medium Round
Machine Setting and Cook Time: High Heat: 3 1/2 to 5 hours
4 cups hot water
2 medium yellow onions, finely chopped
1/2 cup dark molasses
1 28-ounce can stewed tomatoes, including juice
1/4 teaspoon dried oregano
Few dashes of Tabasco sauce
Salt and freshly ground black pepper, to taste
Place beans in a colander and rinse under running water; check and pick over for small stones. Place in a 4 1/2 to 5-quart cooker (there must be plenty of room for them to bubble without spilling over) and cover with cold water; soak 6 to 12 hours. Drain.
Add the fresh hot water, onion, and molasses to the beans in the crock. Cover and cook on HIGH for 3 1/2 to 5 hours. At 2 1/2 hours, stir in the tomatoes and juice. The beans will be covered with liquid at all times to cook properly, but still be thick. Beans will be tender, hold their shape and not be falling apart or mushy. Stir in the oregano, hot sauce, salt and pepper to taste. Let stand in the crock to cool. Serve at hot for a main dish or room temperature as an appetizer.
Excerpted from Not Your Mother’s Slow Cooker Recipes for Entertaining, by Beth Hensperger and Julie Kaufmann. (c) 2007, used by permission from the Harvard Common Press.
Recipe and text copyright Beth Hensperger 2015
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.