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Vegan stew with black eyed peas and coconut milk will warm you up

Thick, creamy and filling!
Thick, creamy and filling!
P O'Beollain

The black-eyed pea is a legume and a subspecies of the cowpea. Black-eyed peas are an excellent source of fiber, which can lower cholesterol and help with managing blood-sugar disorders (the high fiber can help stabilize blood sugar levels). The soluble fiber in black-eyed peas aid in digestion and even helps prevent digestive disorders such as diverticulosis and irritable bowel syndrome.

Black-eyed peas provide 3 kinds of B vitamins, 5 important dietary minerals (including potassium), and are a good source of vegetable protein...and they're virtually fat-free! Dried black-eyed peas also contain isoflavones: phytonutrients whose consumption has been linked to a reduced risk of health conditions including breast and prostate cancer.

Here is a recipe for a tasty, thick, filling stew which involves black-eyed peas and coconut milk in the slow cooker. You can get some great dried black-eyed peas, organic herbs, vegetable broth powder and many different kinds of rice at The Spice Rack in the 2nd Street Market.

Coconut milk and black-eyed pea stew

  • 1 cup dried black-eyed peas
  • 1 cup sliced mushrooms
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 cup finely chopped carrots
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1 can coconut milk, unsweetened (14 to 16 oz)
  • 1/4 cup vegetable broth
  • 1 cup
  • 1 cup cooked rice

Soak black-eyed peas overnight; drain. Combine peas with ham/faux bacon/mushrooms, carrots, garlic, onion, thyme, salt, pepper, coconut milk and broth in a slow cooker. Cover and cook on low 8 to 12 hours. Half hour before serving, mix in the cooked rice, turn the crock pot to high and heat through.

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