vegetarian black eyed peas recipe

Written BySheba G Updated On
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The Best vegetarian black eyed peas recipe

I make this pot of vegetarian black eyed peas at least twice a month, and I always make it on New Year’s Day. The reason is simple. Dried black eyed peas are cheap, they keep in the pantry for a year, and the whole dish comes together in one pot with an onion, a little garlic, and whatever greens I have in the fridge. There is no soaking overnight, no pressure cooker, and no special trip to the store. On a Tuesday when I have not planned dinner, this is the meal I fall back on.

My kids eat it, which is not a small thing in my house. My youngest picks around the greens and my oldest asks for extra hot sauce, but both of them clean their bowls when I serve it over rice with a piece of cornbread on the side. My husband takes the leftovers to work the next day and says it tastes better reheated. I usually double the batch because it freezes well and because a container of it in the freezer has saved me on more nights than I can count.

Black eyed peas are a good source of plant protein and fiber, and they also bring folate and iron to the plate. That matters to me because I try to get my family eating more beans and lentils through the week, and this recipe does it without anyone noticing they are eating something healthy. It works as a weeknight dinner, a side dish for a cookout, or the pot of peas on the table for New Year’s Day. I serve it with rice most of the time, sometimes with collards stirred in at the end, and it holds up either way.

Vegetarian Black-Eyed Peas

4.6 from 1724 votes

Tender black-eyed peas simmered with onion, bell pepper, celery, and garlic in a smoky tomato broth. A pot of collard greens stirred in at the end adds body and color.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Peas

2 tbsp olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery ribs, diced
4 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp cayenne pepper, or to taste
1 bay leaf
1 can (14.5 oz) diced tomatoes, with their juices
2 cans (15 oz each) black-eyed peas, drained and rinsed
2 cups vegetable broth
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
4 cups chopped collard greens, stems removed
1 tsp apple cider vinegar

For Serving

2 cups cooked long-grain rice
2 green onions, thinly sliced
Hot sauce, for the table

👨‍🍳Directions

1Heat the olive oil in a Dutch oven over medium heat until it shimmers, about 1 minute. Add the onion, bell pepper, and celery and cook, stirring occasionally, until softened and the onion turns translucent, 6 to 8 minutes.
2Add the garlic, smoked paprika, cumin, thyme, and cayenne. Stir constantly for about 1 minute, until the spices darken slightly and smell fragrant. Do not let the garlic brown.
3Pour in the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf and vegetable broth and bring to a gentle simmer.
4Stir in the drained black-eyed peas, 1 teaspoon salt, and the black pepper. Simmer uncovered over medium-low heat for 15 minutes, stirring once or twice, until the broth thickens and coats the peas.
5Add the collard greens in handfuls, stirring each addition until it wilts enough to make room for the next. Simmer for 5 to 7 minutes more, until the greens are tender but still hold their shape.
6Fish out the bay leaf and discard it. Stir in the apple cider vinegar, then taste and adjust the salt and cayenne. The peas should taste bright and a little smoky, not flat.
7Spoon the peas over cooked rice and scatter the sliced green onions on top. Pass hot sauce at the table.

🔧Equipment

Dutch oven or heavy-bottomed pot
Chef’s knife and cutting board
Wooden spoon
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 9g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 640mg🌾Total Carbs: 39g🥦Dietary Fiber: 10g🍬Sugars: 6g🥩Protein: 12g

📝Notes

Tips: Two 15-ounce cans of black-eyed peas keep this a weeknight recipe. If you prefer dried peas, use 1 cup dried, soak them overnight, and simmer them until tender before starting step 1, which will add roughly 45 minutes to the cook time. For a smokier pot without meat, add a teaspoon of liquid smoke along with the broth, or swap in a minced chipotle pepper for the cayenne. Leftovers keep in the refrigerator for up to four days and thicken as they sit, so loosen them with a splash of broth when reheating. Nutrition figures are estimates calculated per serving and will vary with the brand of broth and peas you use.

Watch Video Of How Vegetarian Black-Eyed Peas Works

I keep this vegetarian black eyed peas recipe in heavy rotation because it is affordable, filling, and easy to double when more people show up than I planned for. It travels well to potlucks and holiday tables, and both picky kids and grown guests find something to like about it. Weeknight dinner, birthday spread, or a house full of relatives, it always fits.

❓ Frequently Asked Questions About Vegetarian Black-Eyed Peas

1. Do I need to soak black-eyed peas before cooking?

Soaking is optional. Dried black-eyed peas are smaller and faster to cook than most beans, so an unsoaked batch will still turn tender in about 60 to 90 minutes of gentle simmering. If you prefer a shorter cook time, soak them in plenty of water for six to eight hours or overnight, then drain and rinse before cooking; they will be ready in roughly 45 to 60 minutes.

2. Can I use canned black-eyed peas instead of dried?

Yes, and it turns this into a weeknight dish. Use about three 15-ounce cans, drained and rinsed, in place of one pound of dried peas. Add them later in the process, after the aromatics and seasonings have softened and melded, and simmer for just 15 to 20 minutes so they heat through without turning mushy. Taste before adding salt, since canned peas already carry some.

3. What can I add to make vegetarian black-eyed peas more flavorful?

The peas themselves are mild, so build layers. Start with onion, garlic, and celery cooked until soft, then add smoked paprika or a splash of liquid smoke for a savory depth that mimics the traditional pork. A bay leaf, a pinch of cayenne, and a finish of vinegar or lemon juice at the end of cooking brighten the whole pot. Simmering with vegetable stock instead of water also does a lot of quiet work.

4. Can I make this recipe in a slow cooker or Instant Pot?

Both work well. In a slow cooker, combine soaked and drained peas with the remaining ingredients plus enough stock to cover by an inch, then cook on low for six to eight hours until tender. For an Instant Pot, use unsoaked peas with about six cups of stock, cook on high pressure for 20 minutes, and let the pressure release naturally for 10 minutes before opening. Season with salt near the end either way.

5. How long do leftovers keep, and can I freeze them?

Store cooled black-eyed peas in a covered container in the refrigerator for up to four or five days. They freeze nicely too: pack them in freezer-safe containers or bags with some of the cooking liquid, leaving headroom for expansion, and keep them for up to three months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of stock or water if the peas have thickened too much.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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