Goan Black-Eyed Peas (Slow Cooker)
photo by Jostlori
- Ready In:
- 7hrs 20mins
- Ingredients:
- 14
- Yields:
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14 cups
ingredients
- 3 cups dried black-eyed peas, sorted rinsed and drained
- 2 small tomatoes
- 1 large onion, peeled and cut into large chunks
- 2 inches piece ginger, peeled and cut into pieces
- 2 garlic cloves, peeled
- 4 -6 Thai peppers (or serrano or cayenne peppers)
- 2 tablespoons ground coriander
- 2 tablespoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- 9 cups water, see Note
- 1 (14 ounce) can coconut milk
- fresh cilantro (garnish)
directions
- 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.
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Reviews
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Loved it! Before putting everything in the slow cooker, I decided to fry the spices in some ghee for about 10 minutes, then added the tomato mixture and fried that up a as well. This really deepened the flavor in the end, I'm sure. I used 6 cups of water instead of 9, and this seemed like the right amount. It came out like a creamy bean curry, basically- somewhere between soup and chili in consistency. Served over quinoa and topped with mango chutney. Thanks for posting another great recipe from this cookbook!
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We ate this tonight. I used 6 cups of water and one 15 ounce can of fire roasted tomatoes in place of the whole tomatoes. It was perfect. I used a 4 quart crock pot. I aimed for 5 hours, but made cornbread at the end; so it was more like 5 1/2 hours. It smelled like it was gonna be really spicy when it was cooking, and I was a little worried. It was fine, however.
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We love black-eyed peas here in the South and we thoroughly enjoyed a different take on this dish. I was a little concerned that the amount of seasoning might overpower the dish, but it doesn't -- the spices are flavorful, but subtle. The addition of the coconut milk and cilantro was a great addition.
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Wow - I would give these beans 10 stars! Other reviewers said it made a lot, so I cut the recipe to two thirds (2 cups of dried black-eyed peas). And also cut the water to 3 cups. Rather than the long slow-cooker process, I used my instant pot at high pressure for 9 minutes, releasing the steam after 5 minutes. These beans are amazingly good, I could see making a whole meal of these with a side of freshly made naan. Thanks for sharing another great recipe, Duonyte!
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What a delightful surprise! I used canned tomatoes, 6 cups of water, and only one pepper. I also added sliced carrots, celery, and a handful of coconut shredds. The result was a tasty thick-ish soup. The batch made a very full crockpot. I froze in small 3 cup bags for future meals and it's reheated wonderfully. This recipe is going into my meatless cookbook. Thank you for sharing the recipe!
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!