Description
A hearty and flavorful dish of vegan black-eyed peas that’s perfect for any occasion.
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 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
- Heat the oil in a large Dutch oven over medium-high heat.
- Add the onion, bell pepper, jalapeño, celery, and garlic. Sauté until the onion is translucent (about three minutes).
- Incorporate the soaked black-eyed peas along with the veggie broth and bay leaf.
- Cover the pot and bring to a light boil, then reduce the heat to medium-low and simmer for about 40 minutes or until beans are tender and the broth thickens.
- Stir in the smoked paprika, liquid smoke, soy sauce, black pepper, and cayenne.
- Remove from heat and let cool slightly before serving.
Notes
Pairs well with rice, cornbread, and sautéed collard greens. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American