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4.90 from 65 votes

Authentic Vegan Black Eyed Peas

This recipe is reprinted from my cookbook Sweet Potato Soul. The cookbook is full of even more delicious vegan black eyed pea recipes like black eyed pea cakes, black eyed pea hummus, black eyed pea pot pie, and Harlem Caviar. It's available wherever cookbooks are sold. 
Prep Time15 minutes
Cook Time45 minutes
Soaking Time8 hours
Total Time9 hours
Course: Main Course
Cuisine: American, Soul Food, Southern
Servings: 6 people
Author: Jenné Claiborne

Equipment

Ingredients

  • 1/4 cup oil
  • 1 medium yellow onion diced
  • 1 large red bell pepper diced
  • 1 jalapeño pepper seeded and diced (optional)
  • 1 cup diced celery
  • 3 garlic cloves minced
  • 1 pound dried black eyed peas sorted, rinsed, and soaked for 8 hours
  • 6 cups veggie broth or 6 cups water plus 6 teaspoons of vegetable bouillon paste, or 6 cups water plus 2 veggie bouillon cubes
  • 1 large bay leaf
  • 1 tsp dried thyme and/or oregano optional
  • 2 tsp smoked paprika
  • 1 tbsp liquid smoke
  • 1 tbsp soy sauce
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper

Instructions

  • In a large dutch oven, heat the oil over medium-high heat.
  • Add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.
  • Add the black-eyed peas, veggie broth, and bay leaf.
  • Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened.
  • Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.
  • Remove from the heat and let the beans cool a bit.
  • Serve with collard greens and rice or cornbread.
  • If you liked this recipe, please take a moment to rate it. Thank you!

INSTANT POT INSTRUCTIONS

  • Set the Instant Pot to sauté on medium heat and add the oil.
  • When the oil is hot, add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.
  • Add the soaked black-eyed peas, ONLY ENOUGH VEGGIE BROTH TO COVER THE BEANS ABOUT 1 CENTIMETER, and bay leaf.
  • Place the lid on the Instant Pot and lock in place.
  • Cancel the sauté and set the Instant Pot to pressure cook on high for 10 minutes. If you are using un-soaked beans (which is acceptable using the Instant Pot) pressure cook for 35 minutes.
  • Let the Instant Pot natural pressure release for 5 minutes, then vent fully and turn off the machine.
  • Carefully remove the top of the pot and stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.
  • Remove from the heat and let the beans cool a bit before serving with collard greens and rice or cornbread.
  • If you liked this recipe, please take a moment to rate it. Thank you!

Video

Notes

Recipe Notes & Tips

  • Though black eyed peas don't need to be soaked before cooking, I still think soaking is a good idea to achieve the silkiest tender beans. 
  • Frozen black-eyed peas also works for this recipe. Follow the recipe as instructed. 
  • Canned black eyed peas are less than ideal, but can be used. Drain and rinse before using. Follow the recipe until the point of adding vegetable broth. Only add enough broth to just cover the canned beans. Then cook for 15 minutes, until the veggies are tender. For a creamier bowl, use an immersion blender to blend some of the beans. 
  • Serve with vegan collard greens, vegan cornbread, and vegan candied yams. 

Nutrition

Calories: 359kcal | Carbohydrates: 50g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 201mg | Potassium: 994mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1160IU | Vitamin C: 32mg | Calcium: 102mg | Iron: 7mg