Crock pot black-eyed peas stew

how to make Crockpot black-eyed peas stew

Crockpot black-eyed peas stew

That fat-free vegan recipe Crockpot black-eyed peas stew can get away from the mouth area providing water pertaining to far more. Oatmeal, peas as well as onion (called “mirepoix, ” which chefs utilize because the footing pertaining to a great number of gravies as well as stocks) create taste as well as antioxidants, whilst protein-rich black-eyed peas (which consist of folic acid) create heft to the simple slow-cooker bowl.

Ingredients

- 1 onion, chopped
- 2 carrots, cut in a ½-inch dice or thinly sliced
- 3 celery stalks.
- 1 pepper, cut in a ½-inch dice.
- 1 sweet potato, cut in a ½-inch dice
- 3 cups black-eyed peas
- 1 cup pureed tomatoes
- 1 tsp dried, crumbled sage
- 2 tsp ground cumin
- 1 tsp ancho chili powder
- 1 chipotle chili in adobo sauce, finely minced
- 4 cups vegetable stock
- Salt to taste
- Coriander for garnish

Directions

-Place all the ingredients in a crockpot, add the stock and mix well.
-Cover the crockpot and cook on a high setting for 4 hours or low for 6-8 hours or until all the vegetables and black-eyed peas are tender.
-Garnish with coriander and serve hot with brown rice, quinoa, or crusty whole wheat bread.