Cajun Black-eyed Beans – Vegan & Wholefood (slow cooker)

We have this dish regularly, it’s super tasty and really moreish. I cook up a batch then freeze in four tubs of two portions for reheating later in the month.

Cajun Black-eye Beans 

  • 500g dried black-eyed peas
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 peppers, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 1 tsp celery salt
  • 1 tbsp Cajun seasoning
  • 1 litre vegetable stock
  • chilli sauce to taste
  1. Soak beans overnight. Drain.
  2. Put oil and vegetables in slow cooker. Add lid. Heat on high until vegetables are softened.
  3. Add remaining ingredients. Add lid and cook on low for 3-6 hours (until beans are tender).
  4. Season with salt and pepper.
  5. Serve with steamed brown basmati rice, garlicky greens and baked sweet potatoes.

Serves 8


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