Adapted from Fresh from the Vegetarian Slow Cooker
Even my friend who has hated black eyed peas her whole life liked this. If you wanted to get really sneaky you could puree the beans and greens for super picky eaters. You can substitute any pasta if you don’t have soba noodles, but they are super delicious!
Asian Black Eyed Pea Soba Noodles – makes about 7 servings
* 3 cups cooked Black-eyed peas (1/2 a small package dried)
* Carrots, raw, 2 medium In chunks
* Swiss Chard, 4 cup, chopped (rainbow chard is pretty and in season right now)
* Garlic, 2 cloves
* Ginger Root, 1 tsp
*Soy Sauce, 1 tbsp
* Japanese Noodles, Soba, 1 package about 12 oz. (made with buckwheat)
First off, either start dried peas in the slow cooker the night before. I cooked the whole package and save half for a meal later this week. I put the peas in right before I went to bed, and cooked them on high all night. If you have canned black eyed peas you can skip this step.
In the slow cooker combine the cooked peas, chunky carrots, chopped chard, minced garlic, soy sauce, and minced ginger.
Cook for 6 – 10 hours depending on when you are ready for dinner.
Cook soba noodles and drain. Serve in a bowl topped with pea mixture.
A friend of mine said she’s like this with rice, so feel free to try it that way. You can lower the sodium by using low sodium soy sauce or leaving it out completely.
Amount Per Serving
|Total Fat||0.9 g|
|Saturated Fat||0.1 g|
|Polyunsaturated Fat||0.2 g|
|Monounsaturated Fat||0.1 g|
|Total Carbohydrate||57.3 g|
|Dietary Fiber||6.1 g|
|Vitamin A||175.6 %|
|Vitamin B-12||0.0 %|
|Vitamin B-6||12.0 %|
|Vitamin C||34.8 %|
|Vitamin D||0.0 %|
|Vitamin E||9.8 %|
|Pantothenic Acid||6.9 %|