Hearty Southern Black Eyed Peas (Printable Version)
Vegan black eyed peas with smoky spices, fresh veggies, and bold flavors. Perfect comfort food for any day of the week.
# What You’ll Need:
→ Main Ingredients
01 -
1 large red bell pepper, diced
02 -
1 medium yellow onion, diced
03 -
1 cup chopped celery
04 -
3 minced garlic cloves
05 -
1/4 cup cooking oil
06 -
1 diced jalapeño, without seeds (optional)
07 -
1 pound of dried black-eyed peas, cleaned, washed, and soaked for 8 hours
→ Flavors & Liquid
08 -
6 cups vegetable broth (or combo of 6 cups water and 6 teaspoons veggie bouillon paste, or 2 cubes)
09 -
1 bay leaf (large)
10 -
1 tablespoon of soy sauce
11 -
1 teaspoon fresh black pepper
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2 teaspoons smoked paprika
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1/2 teaspoon ground cayenne
14 -
1 tablespoon liquid smoke
15 -
1 teaspoon of dried oregano or thyme (or both, if preferred)
# Step-by-Step Guide:
01 -
Warm up oil in a big dutch oven over medium heat. Toss in the onion, celery, garlic, bell pepper, and jalapeño. Stir and cook until the onion becomes see-through, about 3 minutes.
02 -
Pour in black-eyed peas, veggie broth, and the bay leaf. Put a lid on and let it boil gently. Lower the heat, keeping it on medium-low, and let it cook for around 40 minutes until the beans soften and the liquid thickens.
03 -
Mix in smoked paprika, soy sauce, cayenne, black pepper, and liquid smoke. Take it off the burner and let it rest for a few minutes before digging in.
04 -
Serve warm with rice and collard greens, or pair it with cornbread for a perfect meal.
# Additional Notes:
01 -
Inspired by the Sweet Potato Soul cookbook
02 -
Works well with a Dutch oven or Instant Pot
03 -
Great choice for celebrating New Year’s Day