Recipe by Tara Nichol Thomas
"Easy, delicious slow cooker recipe that uses some of those dry beans hiding in your pantry. Just about any bean can be substituted for the black-eyed peas. If you don't want to soak beans overnight, you can use the canned variety."
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1 1/2 cups
dried black-eyed peas, soaked overnight
green bell pepper, diced
garlic cloves, chopped
1 (10 ounce) can
sweet corn, drained
1 (28 ounce) can
shredded Cheddar cheese
Very good taste, thick like chili. I also used canned (two) blacked eye peas, and did not drain them, the tomatoes, or the corn. I also sprinkled the cheese on top before serving instead of mixing it in, and used a little sour cream at the table. My husband really liked it, even though he is skeptical of vegetarian dishes! A word to future cooks: I was scared by 1/4 cup of chili powder. I started with 1/8 cup, but it was a little bland, so I added more.
This recipe is missing the liquids needed to cook dried beans. You need at least 2 1/2 cups of liquid for 1 cup of beans. I didn't drain the corn and added 2 cups of veg broth and 2 cups of water. I topped with grated cheddar. It turned out like a cousin of chili.
Do not use the dry variety beans. Must use canned beans or it turns out too dry. do not drain tomatoes or corn. Other than that a great fast and easy dish.
This has now become a staple for meatless monday, don't worry if you forgot to soak your beans overnight - you're going to cook them all day anyway - I add 5 cups of water and use dry beans and then add a cup of dry brown rice about 2 hours before serving
This was wonderful! I'm not a vegetarian, but wow, this was good. I can't eat much of it though with low blood sugar issues... too many carbs for me, but my mouth waters sitting down to even a little bit of it. I changed a couple things: used fresh tomatoes instead of canned, and canned beans, not draining them. Also, I excluded the cheese altogether and then when served, added sour cream, a few fresh tomatoes and avocado. Voila! Yummy. My hubby is SO not a vegetarian and so I put cooked sausage in it for him and he loved it :)
This recipe really...flopped for me. I'm so sorry but there is something totally missing here. And it is the liquids. I love cooking beans in a slow cooker. But when you have to cook beans for nearly 22 hours, there is something totally wrong with the way a recipe is written. And to start this recipe by extra 12 hours ahead too because of a bean soak. You shouldn't have to go to so much trouble. I started this a bean soak on a Monday night before going to bed about 8. Following morning put everything together about 9am, by 11:30am smelling good, but beans are crunchy. 2pm, same deal, by 4pm, still flustered...by 6pm adding a 28 crushed tomatoes(only to see that the can is mismarked and it's actually tomato sauce) by 8pm adding 2 cups of water and then at 11:30pm adding another 2 cups of water and beans are partly crunchy with some, stightly soft on others. I was at the point of not wanting to get up every couple of hours to check on the status, I went to bed. By 7:30am now Wed morning. The batch looks like mushed chili, still smells good, tastes ok beans are firm but soft....the over all batch isn't that appealing and if I decided to add rice and cheddar, it's going to look like glop. I'm not overally pleased with the outcome because of the shear frustration of the amount of time to get this recipe complete. I went back and looked and talked to others over my frustration and this recipe needs more water to do as the author states. I won't be making this again. I'm sorry.
I thought that this recipe was good. Not fantastic, but a good meal. I didn't put the rice in, makes it more like a stew.
This recipe turned out great! My 3-year-old, 1-year-old, husband and mother-in-law all ate it enthusiastically! I did take some of the suggestions...after soaking beans for 6 hours, I still added 2 cups of broth and 2 cups of water...it had plenty of liquid this way...maybe could have used a bit less. I also (for my husband mainly, and to use up some freezer items) added some chorizo sausage and let it cook in the crock pot with the other ingredients...on low for 6 hours. This could be a very versatile recipe, adding other vegetables or beans. We ate it with corn bread and it was SO yummy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Southwest One-Pot Dinner
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 55
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