04/02/2026
Cook with me... Simple Vegan Southern Black-Eyed Peas.. tag me in your dish.
Prep time: 10 mins | Cook time: 45–60 mins
Ingredients:
The Peas: 1 lb dry black-eyed peas (soaked overnight) or 3 cans (15 oz), rinsed.
The Veggies: 1 large red bell pepper (diced), 1 yellow onion (diced), 2 celery stalks (chopped).
The Flavor: 3 cloves garlic (minced), 1 tsp smoked paprika, ½ tsp liquid smoke (optional for extra depth), 1 tsp dried thyme.
The Liquid: 4–5 cups vegetable broth.
The Kick: Salt, black pepper, and a dash of cayenne or hot sauce.
Instructions:
Sauté: Heat a splash of oil in a large pot over medium heat. Toss in your red bell pepper, onion, and celery. Cook until the onions are soft (about 5–7 minutes).
Aromatics: Add the garlic, smoked paprika, and thyme. Stir for about a minute until it smells amazing.
Simmer: Pour in the black-eyed peas and the vegetable broth. Bring everything to a boil, then turn the heat down to low.
Cook:
Dry beans: Cover and simmer for 45–60 minutes until tender.
Canned beans: Simmer for 15–20 minutes to let the flavors meld.
The Finish: Stir in the liquid smoke (if using) and season with salt and pepper. For a creamier texture, mash a few spoonfuls of the beans against the side of the pot and stir them back in.
Serving Tip: Since you're in wine country, this pairs beautifully with some locally sourced cornbread or over a bed of white rice.
