Trying to simplify our lives a bit (what with the cabinet refinishing), we turned to the much-maligned crockpot to provide us something warm, comforting and satisfying with only a minimum of effort. This literally takes under 15 minutes start to finish and can putter away while you're off doing more interesting things, like... putting that third application of stripper on a very dark cabinet door...
This can be made veggie or with meat. I'm posting the bacon version here, but to make it veggie, eliminate the bacon and use either vegetable stock or your favorite stock options (I seasoned a veggie version with a bit of dark sweet soy, some rice cooking wine, additional hickory-smoked salt and a bit of worcestershire; you'll probably also want to increase the salt).
Ingredients:
1 package (16 oz) dried black-eyed peas
1 onion, chopped
2 carrots, diced.
1 stalk celery, chopped
6 (or more) cloves garlic, peeled.
7 slices thick bacon, chopped (uncooked)
1/2 tsp chalula seasoning (or other peppery seasoning mix)
1 tsp hickory salt (available at smart & final)
salt and pepper to taste
2 quarts chicken stock (or other stock or water)
Put peas in pot of water in medium (6 qt) saucepan. Bring to boil. Boil 2 minutes and drain, rinse and drain again.
While the water is warming, prepare the remaining ingredients, excluding the stock, and add to your crock pot. When peas are ready, add the drained peas to the crockpot. Add stock or water to cover. Place the lid and set for an 8 hour cooking spree.
Without the bacon and its related fats, this is a very low-fat recipe. I scored a 1 cup serving at around 2 points (weightwatchers) without the bacon.