Southern Black-Eyed Peas (Vegan)

Enjoy flavorful and classic Southern black-eyed peas. seasoned with onions, garlic, peppers, and thyme.

Vegan Southern Black-Eyed Peas

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.

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Ingredients:

  • 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)

Directions:

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.

 

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    • Michelle Blackwood

      You could add about 1/2 teaspoon of smoked paprika for a smoky flavor if you don’t have the vegan meat and let it cook until thicken.

    • Michelle Blackwood

      If so all you do is cook it turn the heat low and simmer until thicken.Oh I just checked and I did say to cook until thicken. I went ahead and edit the recipe to make adjustments.

  1. First, these photos look absolutely awesome! Second, now that I think of it I never had black eyed peas!! Will keep my eyes open for them! Thanks :-)

  2. As food prices go up, meatless dishes are going to be more of a norm, so this is very timely and looks absolutely delicious.

  3. This black eyed peas recipe looks spectacular! Yum! I pinned to to my dinner ideas board. I’ll be giving this one a try. Thanks!!

  4. Angela at Daysinbed

    This looks like a fabulous recipe and one i’d really enjoy trying, especially as i’m looking for more bean recipes. . Angela

  5. Mel@avirtualvegan.com

    They look so delicious and serving them with cornbread is just perfect. Yum! I bet it would work really week in a slow cooker too.

  6. I have a bag of black eye peas in my freezer from long ago when husband said we had to eat them for good luck on new years eve. This recipe is perfect.

  7. This looks like total perfection to me! I love all beans and I love all the wonderful flavors in this, especially how simple it is!

  8. Linda @ Veganosity

    Southern food is on of my favorites. This looks so perfect for the cold and foggy day we’re having in Chicago.

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