These Sloppy Black-Eyed Peas are one of my favorite recipes from my third cookbook, Vegan Slow Cooking for Two or Just You. It’s full of good-for-you ingredients and it takes very little hands on time.
The black-eyed peas cook down in your 1 1/2 to 2 quart slow cooker into a thick stew as they meld with the Cajun seasoning and veggies to create a New Orleans–inspired Sloppy Joe.
It’s great inside a bun or ladled over an open-faced bun. Millet has a slightly sweet taste and adds some extra iron and protein, as well as making it more hearty. I hope you enjoy them as much as I do!
Sloppy Black-Eyed Peas
soy-free, oil-free, gluten-free option*
- 2 cups (475 ml) water
- 1/3 cup (48 g) dry black-eyed peas
- 1/3 cup (43 g) carrots, chopped
- 1/6 cup (33 g) millet
- 2 tablespoons (19 g) minced bell pepper
- 1 clove garlic, minced
- 1 teaspoon Cajun seasoning
- 1/8 to 1/4 teaspoon liquid smoke, to taste
- 1 cup (56 g) minced greens (collards, kale, etc.)
- 2 tablespoons (32 g) tomato paste
- Salt and pepper, to taste
- 2 or 3 buns, for serving (*use gluten-free)
In the morning:
- Add all the morning ingredients to the slow cooker and cook on low for 7 to 9 hours.
Thirty minutes before serving:
- Add the greens and tomato paste.
- Add the salt and pepper right before serving and more Cajun seasoning if needed.
- Serve open-faced style with the black-eyed pea mixture ladled over a lightly toasted bun.