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.
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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.
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- 122 kcal / 510 kJ
- 4 g
- 9 g
- 11 g
- 1 pound dried black eyed peas, sorted and soaked overnight or for 8 hours
- 6-8 cups water, or vegetable broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 cup bell pepper, chopped (I used both red and green)
- 2 aprigs thyme, or 1 teaspoon dried
- 1/2 teaspoon Cayenne pepper
- sea salt, to taste
- 1 tablespoon olive oil
- 2 Tofu pups hot dog, or 1 teaspoon smoked paprika
- 15 min
- 1 h 36 min
- Ready in:
- 1 h 51 min
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.
Meanwhile, heat a small skillet over 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 or smoked paprika and salt into the peas and continue to cook until sauce is thickened. Delicious served with cornbread and collards greens.