Enjoy flavorful and classic Southern black-eyed peas. seasoned with onions, garlic, peppers, and thyme.
Since moving to Florida, I notice that fresh peas are very popular in the grocery stores. These fresh peas like field peas, butter peas, and black-eyed peas can be prepared quickly and they taste buttery when done. For the purpose of this recipe, I will use dry black-eyed peas instead. I soak the peas overnight but you really don’t have to. For a Southern flavor, I substituted the traditional ham hock with tofu pups hot dog to add a smoky flavor but you don’t have to at all, other options include liquid smoke, smoked paprika, even chipotle pepper or whatever you desire. I enjoyed my black-eyed peas with Cornbread, stewed potatoes, and Vegan Southern-Style Collard Greens and it was so delicious, comforting and hearty. Hmmm perfect dish to enjoy during these wintry days! You can also serve it with my Cornbread Casserole.
- 1 pound dried black-eyed peas soaked overnight
- 6-8 cups water or vegetable broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 cup red bell pepper ( I used both green and red)
- 2 sprigs thyme
- 1/2 teaspoon cayenne pepper
- Sea salt to taste
- 1 tablespoon coconut oil
- 2 Tofu pups hot dog (optional)
Add peas to 6 cups of water in a large bowl and soak overnight. Drain peas and rinse. Place peas in a large pot with 6 cups of water and bring to boil on medium-high. Cover and reduce heat to a simmer for about 45 minutes or until peas are tender. If the are drying out before being tender then add extra water or vegetable broth. Meanwhile, heat a small skillet on medium, cut each hot dogs into coins and saute until golden brown. Set aside. Stir in onion, garlic, bell pepper, thyme, cayenne, hot dog coins and salt into the peas and continue to cook until sauce is thickened. Delicious served with cornbread and collards greens.