Cajun Black Eyed Peas & Rice

written by Jessica Chiasson Wood on January 1, 2013 in Cajun and HOLIDAYS and Vegetarian with 10 comments

Cajun Black Eyed Peas and Rice

We started 2013 with a Cajun tradition, but put a healthy spin on things. Continuing our healthy tradition of last year, I will be keeping all the delicious Cajun flavors, but replacing a few things (butter) with heart healthy, vegan, figure friendly and delicious substitutes. You can also visit my other blog Best of the Veg for delicious everyday vegetarian & vegan meals.

5.0 from 2 reviews
  • 1 pound black-eyed peas
  • 1 32 ounce box Organic vegetable broth or stock
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon vegan butter
  • 1 onion, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 small green bell pepper, seeded and chopped
  • 2 celery stalks with leaves, finely chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • Salt & Pepper, to taste
  • Pinch of celery salt
  • 1 Tablespoon Cajun or Creole seasoning
  • A few dashes of Tabasco Worcestershire sauce
  • Crystal hot sauce, to taste
  1. Wash and soak the beans overnight.
  2. In a stockpot add the olive oil and butter and bring to medium heat.
  3. Add the onions, bell pepper, celery, and carrots.
  4. Saute until onions are translucent and vegetables are tender. Allow to cool.
  5. Place all ingredients into a crock-pot on low all day (8 hours) Season as needed. Serve alone or tossed with Boiled Cajun Rice


My Boiled Cajun Rice Recipe can be found here



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