Sloppy Black-Eyed Peas
This recipe is meant for a 2 quart slow cooker but you may double or triple the recipe to make the recipe in a bigger slow cooker.
The black-eyed peas cook down 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!
2 cups (475 ml) water
? cup (48 g) dry black-eyed peas
? cup (43 g) carrots, chopped
? cup (33 g) millet
2 tablespoons (19 g) minced bell pepper
1 clove garlic, minced
1 teaspoon Cajun seasoning
? to ¼ teaspoon liquid smoke, to taste
1 cup (56 g) minced greens (collards, kale, etc.)
2 tablespoons (32 g) tomato paste
Sea salt and pepper, to taste
2 or 3 sprouted grain buns, for serving
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 sea 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.