Vegan Crowder Peas

Just found this vegan one on the Savvy Vegetarian site. Might have to give this one a try too!

3 cups cooked Oliver Farms crowder peas
1 – 2 cups bean cooking liquid or water + unsalted vegetable bouillon cube OR unsalted vegetable stock
1 bay leaf
1 Tbsp olive oil or other mild cooking oil
2 thin slices fresh ginger, peeled and minced
1 jalapeno pepper, seeded and minced
1 – 2 cloves garlic, peeled, stem removed and minced
1 tsp brown mustard seeds
1 cup diced plum tomatoes (3 small tomatoes or 2 large)
1 tsp gr coriander
1/2 tsp cumin
1 tsp paprika
1/2 tsp turmeric
1/2 tsp salt or to taste
Optional: 1 tsp tomato paste or to taste (to thicken the curry and warm up the color)
Optional: 1/2 tsp – 1 tsp green chili paste (this will make it very hot)
4 Tbsp chopped fresh cilantro

Cooking Black Eyed Peas:
Stovetop:
Rinse black eyed peas, and soak in unsalted water for 2 – 4 hours. Cut soaking time to one hour by starting with boiling water
Drain and rinse black eyed peas well, removing any foreign material or spoiled beans. Add fresh water to cover, bring to a boil, skim the foam, and simmer until soft (20 – 30 minutes)
Pressure cooker:
Rinse beans well, add to 4 qt cooker, add bay leaf, and unsalted water to cover. Lock cover and bring up to high pressure. Cook under pressure for 3 minutes with natural pressure release. Drain the peas, reserving the liquid
Slowcooker:
After soaking and rinsing the black eyed peas, add peas to the crockpot, with water to cover. Cover and cook on low for 3 – 4 hours, or until soft. Drain the beans, reserving the liquid

Add the chopped cilantro
Serve immediately – fabulous with a squirt of lime juice!

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