Vegan Hoppin' John

Vegan Hoppin' John

Recipe adapted from Cuisine At Home, February 2009

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INGREDIENTS

• 1 lb. dried black-eyed peas, rinsed
• 1 pkg. spicy vegan sausage, sliced (14 oz.)
• 4 cups low-sodium vegetable broth
• 2 cups chopped onion
• 1 cup chopped celery
• 1 Tbsp. cider vinegar
• Salt and pepper to taste

DIRECTIONS

1. Place black-eyed peas in a bowl and cover with water. Let stand at room temperature for 24 hours.
2. Drain peas, rinse, and drain again. Combine drained peas, sausage, broth, onion, and celery in a 4-to-6-quart slow cooker.
3. Cover and cook on high-heat setting until peas are tender, about 3 hours.
4. Stir in vinegar. Season with salt and pepper.
5. Serve with rice.