Description
A comforting and nutritious dish synonymous with New Year’s Day, this Southern-style vegan black-eyed peas recipe is a hit at family gatherings.
Ingredients
- 2 cups dried black-eyed peas (soaked overnight or quick-soaked)
- 2 tablespoons olive oil (or neutral cooking oil)
- 1 large yellow onion (diced)
- 2 celery stalks (diced)
- 1 large green bell pepper (diced)
- 4 cloves garlic (minced)
- 6 cups vegetable broth (low sodium preferred)
- 1 (14.5 ounce) can diced tomatoes (undrained)
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional)
- 1 bay leaf
- Salt and freshly ground black pepper (to taste)
- 1/4 cup chopped fresh parsley (for garnish)
- Hot sauce (optional for serving)
Instructions
- Prepare the black-eyed peas by rinsing them well. Soak overnight in cold water or use the quick-soak method by boiling for 1 hour, then draining and rinsing.
- In a large Dutch oven, heat olive oil over medium heat. Add onion, celery, and bell pepper; sauté for 7-10 minutes until softened.
- Add garlic, smoked paprika, thyme, and cayenne; cook for 1-2 minutes until fragrant.
- Add drained black-eyed peas, vegetable broth, diced tomatoes, and bay leaf to the pot. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 60-75 minutes until the peas are tender.
- Remove the bay leaf and season with salt and pepper to taste. Adjust thickness with more broth if necessary.
- Serve garnished with parsley and a dash of hot sauce if desired.
Notes
For best results, rinse black-eyed peas to remove debris and consider prepping ingredients ahead of time. Adjust seasoning to personal taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern