Southern Black-Eyed Peas (Vegan)

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Southern Black-Eyed Peas (Vegan)

Enjoy flavorful and classic Southern Black-Eyed Peas (Vegan). seasoned with onions, garlic, peppers, and thyme. Oh my this Southern Black Eyed Peas recipe is so comforting on cold winter nights.

Southern Black Eyed Peas


Since moving to Florida, I noticed that fresh peas are very popular in 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. Check out my Curry Black-Eyed Peas Recipes.

How To Cook Black Eyed Peas Southern Style

Soaking is not a must for your black-eyed peas but it helps to shorten cooking times, increase digestibility. Sort peas, remove debris and wash and soak in water in a large bowl.

Allow the water to be at least 2-3 inches above peas because peas will swell. Soak peas overnight, discard water, rinse and add 6 cups of water, bring to a boil and cook until tender.

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, the perfect dish to enjoy during these wintry days! You can also serve it with my Cornbread Casserole.

Southern Black Eyed Peas (Vegan)

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Courses: ,


122 kcal / 510 kJ
4 g
9 g
11 g
Per portion

Cooking Time

15 min
1 h 36 min
Ready in:
1 h 51 min
8 servings



  1. 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 they are drying out before being tender then add extra water or vegetable broth.
  2. Meanwhile, heat a small skillet over medium, cut each hot dogs into coins and saute until golden brown. Set aside.
  3. Stir in onion, garlic, bell pepper, thyme, cayenne, hot dog coins or smoked paprika and salt into the peas and continue to cook until sauce is thickened. Delicious served with cornbread and collards greens.


Southern Black-Eyed Peas Vegan

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Jessica Wright
    November 12, 2019

    That was good thanks. I add better than bouillon cude, and liquid smoke cause I only had regular paprika to add. I would have never guessed to put tyme in there thanks so much. I added it to my go to recipe book. Very delicious.

    • Michelle Blackwood
      November 12, 2019

      Jessica, I’m so happy it turned out great for you, I love your adjustments, thank you for sharing!

  2. Penny J Walker
    November 1, 2019

    It’s a fantastic recipe! I’m not a fan of tofu so I took your advice and used chipotle sauce to smoke it up. I also used a poblano pepper instead of a green pepper and I had some mini sweet peppers I needed to use. I didn’t add any chili pepper because I figured it would be spicy enough with the poblano and the chipotle peppers. I love that this recipe is versatile and that it’s very flavorful!

    • Michelle Blackwood
      November 1, 2019

      Penny, I’m so happy you enjoyed it and I love how you made substitutions to make it your own. Thank you for sharing your feedback.

  3. Pam Maxson
    September 10, 2019

    I can wait to try this recipe. Thank you for coming up with a great recipe for black eyed peas!

  4. Jen
    August 23, 2019

    I’ve never cooked black eyed peas before, but my local farmer’s market had lots so I gave it a shot. Turned out fantastic! I sauteed the peppers and onion and used smoked paprika. Looking forward to trying more of your recipes!

    • Michelle Blackwood
      August 23, 2019

      Jen I’m happy you tried it and it turned out great for you. Love your adjustments. Thank you for your feedback.

  5. T T
    August 19, 2019

    This is delicious. I will be making this again soon. Thank you for sharing.

  6. Kristopher-Grant
    May 23, 2019

    Simply amazing. Proportions were correct and this will become a Sunday staple. There are not that many Vegan Southern Comfort food options that can stand up to the original dishes. This one definitely succeeded. Excited to make the vegan cornbread to accompany this dish. :)

  7. Linda
    May 7, 2019

    Hi Michelle,
    The black-eyed peas recipe sounds like a great one. I’m going to try it today, thank you!

  8. Meg
    April 15, 2019

    Good day to you Michelle!
    I’m having a little issue with my black eyed peas. I soaked them for around 8-9 hrs, rinsed them, then cooked them for it seemed like forever. They are still a little crunchy, and the water I cooked them in is blackish. I didn’t add any veges to it yet, and not sure if I should keep the water, although I’ve read to always keep it for it has so many nutrients. I’m excited to make this recipe but could really use some advice, for this is my first time cooking these beans. Thanks

    • Michelle Blackwood
      April 15, 2019

      Meg, it sounds like your peas are old. What you can do is pressure cook them if you have a pressure cooker for about 5 minutes. If you don’t add liquid, vegetable broth or water. Bring to a boil in a large pot. Cover the pot and reduce to a simmer for about 20 more minutes or until the peas are softer. They shouldn’t be crunchy. I hope this helps.

  9. Melissa
    February 11, 2019

    Thanks for a great recipe. It is helpful to have vegan versions of Southern food!

    • Michelle Blackwood
      February 11, 2019

      Thank you Melissa, I’m so happy you enjoyed it.

  10. joan
    January 31, 2019

    I’ve always been interested in southern style cooking (particularly liked the idea of black eyed peas, okra, grits, collards and cornbread). Having grown up on the Canadian prairies my mother’s cooking style was a far cry from it. The only spices I recall being used in my childhood were very basic…salt, pepper and seasoning salt. My mother was a fantastic cook but the meals were shy on creativity and plants, and very heavy in the animal sourced fats and meat department. All that meant that by the time I was in my late 40’s I had a wealth of health issues…heart, arthritis, overweight, psoriasis, etc, etc. I’ve started experimenting with all kinds of amazing plant based recipes and particularly LOVE beans, any and all. Really loved your Southern Black Eyed Peas recipe shared here. I followed your recipe to the T, opting for the smoked paprika you as suggested as an option. I grew collards in my garden the past 3 years so I could have it on hand for my southern style meals since it’s difficult to find consistently in the stores here. I’ll be whipping up a batch to go along with this recipe. Thank you so much for helping me turn my health around with nutritious recipes like this one.

    • Michelle Blackwood
      January 31, 2019

      Joan, thank you very much for your inspiring comment. I’m so happy you enjoyed my black-eyed peas recipe, many blessings to you on your journey.

  11. Sonia
    January 29, 2019

    Thank you, Thank you. Made for Nre Years. I will always make my black eyes peas by this recipe. First time making black eyed peas with meat. LOVED IT!! If I could post a pic I would.

    • Michelle Blackwood
      January 29, 2019

      Awesome Sonia. I’m so happy you enjoyed it. I appreciate your feedback. thank you.

  12. Candace
    January 24, 2019

    Very delicious and satisfying!!! I make this dish every other week because it’s so good!!!

  13. Barbara Triest
    January 23, 2019

    I made this on New Year’s Day for my daughter and her husband. They were really impressed. My daughter said that the paprika gave the peas the flavor of smokiness that she expected for this dish. I am looking forward to trying your other recipes.
    We have become vegan for health reasons to reduce our choloesterol. It has worked!

    • Michelle Blackwood
      January 23, 2019

      Thank you so much Barbara for your feedback. I’m so happy you and your family enjoyed it and I’m even more excited that your cholesterol levels were lowered.

  14. kimberly
    January 23, 2019

    Amazing recipes

    • Michelle Blackwood
      January 23, 2019

      Thank you Kimberly, I am happy you enjoyed it.

  15. Pippen
    January 19, 2019

    I sauteed the onion & garlic & added the spices. There was too much water in the peas, so I dumped a bunch of it. (But mine had been soaking for a day and a half, due to me not getting around to cooking them, so they’d absorbed a lot of water already.) After dumping the water, I added the onion/garlic/spices and a tablespoon of olive oil. Soooo good! Thank you Michelle!

    • Michelle Blackwood
      January 19, 2019

      Pippen, I’m happy that you enjoyed it and you figured out to dump some of the water better than cooking longer on the stove to get the right consistency.

  16. MyMy
    January 5, 2019

    Hi! Do you saute the onions and garlic at all? Also, you stir in everything after the peas are done cooking?

    • Michelle Blackwood
      January 5, 2019

      Nope, if you follow the recipe exactly how it is written you will enjoy a delicious black-eyed pea but you can also saute the onions and garlic if you prefer.

  17. Doreen
    January 3, 2019

    This was delicous! I used smoked paprika and a few drops of liquid smoke. Yummy! Thanks for sharing.

    • Michelle Blackwood
      January 3, 2019

      Doreen, I’m so happy you enjoyed them and thank you for sharing your adjustments.

  18. Steve
    January 1, 2019

    Great recipe! Thanks!

    • Michelle Blackwood
      January 1, 2019

      You are welcome Steve, I’m so happy you enjoyed it. Happy New Year!

  19. Danielle
    January 1, 2019

    YUM, YUM, YUM. Did it in an InstantPot for twenty minutes. So delicious. Didn’t do the dogs, used the paprika and broth. Thank You this will be in my repertoire.

    • Michelle Blackwood
      January 1, 2019

      I’m so happy you enjoyed it Danielle and love that you did it in an Instant Pot. Thank you for your feedback.

  20. Teresa
    January 1, 2019

    This looks delicious! How would you modify for frozen peas?

    • Michelle Blackwood
      January 1, 2019

      Thank you Teresa, I assume that you are using frozen peas that you either soaked before freezing or you cooked it but didn’t season it. Not really sure which one, I only tested the recipe as written. Cook it with 6 cups of broth and then follow the recipe as written.

  21. Candace
    January 1, 2019

    Very simple recipe and extremely delicious!!!

    • Michelle Blackwood
      January 1, 2019

      Thank you Candace, I’m happy you enjoy it. Happy New Year.

  22. Christina
    December 30, 2018

    I would love to try this recipe. How would you cook this in a crock pot?

    • Michelle Blackwood
      December 30, 2018

      I didn’t do it in a crockpot but 6-8 hours on high settings in a crockpot should be fine.

  23. Jerry E
    December 13, 2018

    I modified this recipe only slightly, adding a can of roasted tomatoes and skipping the tofu dogs. Delicious! Thanks for sharing, Michelle!

    • Michelle Blackwood
      December 13, 2018

      Jerry, I’m happy it turned out delicious with your adjustments, thank you for your feedback.

  24. Elle
    October 12, 2018

    I knew I’d like this, but wasn’t sure about my husband. Turns out, he loved it and requested I make it again next week! I served it with salad and cornbread.

  25. Rocky
    September 19, 2018

    I had a can of field peas left in the cupboard before payday and tried this recipe. It was very good and everything else here looks good too! It was nice to try something with only a few ingredients with thyme. (Something I’m personally not used to eating)

    • Michelle Blackwood
      September 20, 2018

      Thank you Rocky, I’m so happy you enjoy it. I love field peas so delicious. I’m so happy you got to use thyme, most of my stews have thyme in them. My Chickpea stew is another low budget, easy to prepare and flavorful recipe you should try. Praying for your increase!

      • Marion
        September 29, 2019

        This was my first time ever cooking with Black Eyed Peas and your recipe is delicious!
        I didn’t have any cayenne pepper so I substituted with a can of jalapeno peppers. I also chopped the onion and garlic in the blender and softened them with the bell peppers , jalapenos , thyme and smoked paprika in a skillet before adding to the black eyed peas. I’m looking forward to trying more of your recipes!

  26. WonderXX
    August 2, 2018

    Can you do this in the Instant Pot instead?

    • Michelle Blackwood
      August 2, 2018

      I’m sure you can, I just haven’t done so as yet.

    • Melissa
      November 19, 2018

      Yes you could, I have made it in my instant pot, so yummy!

  27. Deanna Silva
    March 19, 2018

    YUMMMMM!!!! I used liquid smoke, omitted the oil and added some Jamaican curry seasoning…WHAATTTTT?!?! Came out BOMB!!! Thank you! I love your recipes.

    • Michelle Blackwood
      March 19, 2018

      Deanna, I love your variation sounds so flavorful, thank you.

  28. Samantha
    January 9, 2018

    Made this recipe for New Years and I have been wanting to say thank you for this delicious recipe, my family loved it.

    • Peg
      April 10, 2019

      I’d like to try the recipe but I already have cooked the black eyed peas and eaten some… How much does 1 pound yield?… in cups?I’ve frozen the ‘beans’ in 3 oz portions.