This is one of my personal favorite comfort foods. It's so delicious with a big slice of hot cornbread & butter.
I soak the beans overnight Nourishing Traditions -style (covered in water and 1-2 Tbs. whey for boosted nutrition), then drain and add to the crock-pot.
1 lb. Dried black-eyed peas
½ lb. Smoked ham, cubed
4 carrots, sliced
3 stalks of celery, sliced
crushed red pepper flakes, to taste
2 small bay leaves
2 Tbs. bacon bits
½ tsp. thyme
¼ tsp. black pepper
8 cups hot water
Add above ingredients to crock-pot and cook on LOW for 8 hours.
Then saute in some olive oil:
1 med. Onion, diced
1 head of collard greens, chopped (optional)
Add to crock-pot and continue cooking for another hour on low.
Just before serving, add:
1 tsp. salt
⅓ cup minced fresh parsley
*Serve with cornbread.
2 pkgs. chicken drumsticks (approx. 2 lbs. each)
1 onion, chopped
1 large can crushed tomatoes
1 can diced tomatoes, drained
1/2 tsp. salt
2 cloves garlic, minced
2 Tbs. honey
Saute diced onion in olive oil until translucent, then add to crock-pot. Add remaining ingredients.
Cook on LOW for 5-7 hours or until chicken is cooked through.
Add to crock-pot in this order:
2 Tbs. extra virgin olive oil
1 large onion, chopped
3 garlic cloves, minced
3-4 celery stalks, chopped
3-4 carrots, chopped
5-6 medium sweet potatoes, peeled & diced
2 cups cooked navy beans
1 Tbs. + 1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 cans diced tomatoes
7 cups vegetable or chicken broth
Cook on LOW for 4-5 hours, then add:
1 bag frozen green beans
Set crock-pot to warm and cook 1-2 more hours.
2 lbs. green split peas, soaked overnight
enough water to cover the peas by 1 inch
1 large diced onion
1 Tbs. salt
1 tsp. pepper
Cook on LOW for 5-6 hours, then add:
4 large stalks of celery, diced
1 whole cabbage, chopped
4-5 carrots, sliced
3 garlic cloves, minced
2 cups chicken broth
2 Tbs. nutritional yeast
2 tsp. onion powder
Cook on LOW for 3 more hours. Serve with a splash of Bragg's Liquid Aminos and a dallop of sour cream. Enjoy with bread.
1 1/2 lbs. pre-soaked chana dahl
9 cups water or chicken stock
3 celery stalks, diced
1/2 large onion, chopped
1 Tbs. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
2 tsp. onion powder
1/4 cup nutritional yeast
2 Tbs. Bragg Liquid Aminos
1 Tbs. curry powder
Cook on HIGH for 3-4 hours. In the last hour, add:
1 bag frozen cut-leaf spinach
Top with mozzarella cheese or Greek yogurt. Serve with buttered toast.
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