This dish is so easy to prepare that its taste may surprise you. I often overlook this recipe because I forget how much we like it. We like to fix this anytime, but it’s wonderful to have it ready at the end of a long day. There is nothing like walking in to the house and being able to open the crockpot and sit down and eat.
Ingredients
- 1 medium yellow onion, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 3 cups slow-cooked, or two 15.5 oz cans black-eyed peas
- One 14.5 oz can tomatoes, drained and finely chopped
- One 4 oz can diced green chiles, drained
- 1 cup water with 1 T McKay’s “Beef” flavoring
- Salt and pepper
- 8 oz vegetarian sausage, crumbled
- 3 cups cooked brown rice
Preparation:
- Water sauté onion and celery until softened. Add garlic and thyme, stirring briefly.
- Transfer to a 4 quart slow cooker. Add the black-eyed peas, tomatoes, chiles, and stock, season with salt and pepper, cover and cook about 4-6 hours.
- About 15 minutes before serving, cook the sausage until browned all over, about 8 minutes. Add the sausage to the slow cooker along with the brown rice, stirring to combine.
- Taste to adjust the seasonings.
.