Goan Black Eyed Peas Slow Cooker Recipes

Steps:

• Put the black-eyed peas in the slow cooker - no need to presoak.
• Peel and chop the tomatoes (or do what I did - use canned).
• Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
• Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
• Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours). (See note about water. One reviewer reports using 6 cups and that that was enough.).
• Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
• Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
• NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.

Steps:

• Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
• Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
• Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
• Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
• Cook on Low for 14 hours. Season with salt.

Steps:

• in large saucepan, heat oil over medium-low heat and saute the onion until it turns dark brown, about 8 minute add coriander, garlic, ginger, turmeric, cayenne, and cumin and stir for 2 minute add tomato and stir over low heat until it disintegrates.
• add peas and mix well. pour in the water, add salt and sugar, and bring to a boil. turn heat down to low, cover, and simmer until peas are cooked through, about 10 minute (20 minutes if using dried peas). stir in coconut milk and simmer uncovered for another 8-10 min., again allowing the flavors to come together.
• add cilantro and lemon juice, simmer for 1 minute more, and remove from heat. serve hot.