Southern style black eyed peas can be served year round but are said to bring luck for the New Year. Creamy, flavorful and best served with collard greens and cornbread!
This recipe for black eyed peas is ultra comforting and flavorful! Smoky and somewhat spicy, this creamy dish is sure to be a hit with your family. It’s also 100% vegan.
You can add collard greens (or kale) directly to the pot, or serve them on the side with cornbread, of course! I’ve included an option for making them in the Instant Pot (with no soaking required). The stovetop version takes a little bit of time, but it’s almost all hands off.
Black eyed peas recipe – how to make them
First, rinse your peas and discard any that are discolored or broken. Place them in a large pot along with 4 cups of water. Bring to a boil, and cook for 2 minutes, then cover the pot, remove it from heat and let the peas soak for 1 hour without lifting the lid.
Once the hour has passed, drain the beans, wipe out the pot and bring it back to the stovetop. Sauté the onion, celery, bell pepper and garlic in a few tablespoons of olive oil in the pot for about 4-5 minutes until the vegetables have softened.
Now add the smoked paprika, thyme, red pepper flakes, black pepper, the softened peas and 4 cups of vegetable broth. Add the greens as well, if you want. Bring to a boil, then lower heat to simmer and cook for 1-1 1/2 hours, until a bit creamy. The peas should be soft as well. Serve and enjoy!
Instant Pot black eyed peas
To make them in an Instant Pot, first press the sauté button. Heat the oil in the inner pot, then add the onion, celery, bell pepper and garlic. Sauté for 4-5 minutes, then turn it off for a moment. Add the smoked paprika, thyme, red pepper flakes, pepper, broth and dried (not soaked) black eyed peas.
Stir, then seal and cook at high manual pressure for 30 minutes. Let the pressure release naturally, then carefully remove the lid and serve.
Want more recipes featuring beans?
Black Eyed Peas Recipe
Ingredients
- 1 pound dried black eyed peas
- 2 tablespoons olive oil
- 1 medium sweet onion, diced small
- 2 ribs celery, diced small
- 1 red bell pepper, diced small
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- few shakes of black pepper
- 4 cups vegetable broth
- salt, to taste
- chopped parsley, optional for topping
- 3-4 cups chopped collard greens or kale, optional
Instructions
- Rinse the peas and discard any that are discolored or broken. Add the peas to a large pot, along with 4 cups of water and bring to a boil. Boil for 2 minutes, then cover the pot, remove it from the heat and let soak for 1 hour without lifting the lid.
- Once hour has passed and the peas have softened, drain them and set aside.
- In the same pot you soaked the beans in, warm the olive oil over medium heat. Add the diced onion, celery, red bell pepper and garlic and cook for 4-5 minutes until the onion is translucent and the vegetables softened.
- Now add the smoked paprika, thyme, red pepper flakes, black pepper, the softened peas and 4 cups of vegetable broth. Stir well and bring to a boil, then reduce heat to a simmer and cook for 1-1 1/2 hours, stirring every 30 minutes. If desired, add chopped greens in as well and let them cook with the peas. When the mixture is soft and a bit creamy, it is done.
- Add salt to taste, and a few splashed of hot sauce if desired.
- Divide into bowls and serve with a side of collard greens (unless you added them right into the pot!) and cornbread. Sprinkle with parsley. Enjoy!
Notes
- Instant Pot - No need to soak if you go this route. Press the sauté button, then sauté the onion, celery, pepper and garlic in olive oil for 5 minutes. Then add the spices, pepper, broth, dried beans and greens, if using. Stir. Seal and cook at high pressure for 30 minutes, then let the pressure release naturally before carefully removing the lid.
- Want more heat? Add 1-2 chopped jalapeños and sauté along with the other vegetables, seeds removed or some left for spicy beans! Or add extra chili flakes or hot sauce.
- This dish freezes well and leftovers will keep in the refrigerator for 3-5 days.
Even my husband-who is not vegetarian by choice—loved this. I added more broth to make it more of a soup and added frozen spinach instead of kale or collard greens. Served with cornbread. Excellent.
Hi Deborah. I’m glad you and your husband loved the soup! Thanks for your fabulous review and feedback!
These were delicious!! Everyone loved them.
Thanks for your wonderful review! I’m thrilled the black eyed peas were a hit!
Wow, this recipe is so delicious. I don’t even like black eyed peas that much but the flavor of these is incredible. Will definitely be making this recipe again!
Made this for the first time today, 1/1 for the first time. I’ve never had black eyed peas before and didn’t really know what I was getting into but it was so good. I added kale while everything cooked and served with cornbread. I subbed carrots for the bell pepper just to avoid a grocery store run and it was delicious. My black eyed peas were already soft when purchased in the produce section, so I skipped soaking & just simmered them with everything for about 30 minutes so they were soft. Would definitely make again.
Nora this is an AWESOME recipe! I made it for New Years Day! Something I’ve never done because I’m not a fan of black eyed peas! Your recipe changed my mind! Spicy & Simple to follow. I love your vegan recipes. I’ll make this again! The cornbread is delicious, too. (Something I’ve never made)
Thank you for sharing!
I hope you have lots of blessings in 2023!
You are welcome, Angie! I’m thrilled to hear you loved the recipes! I’m so glad you enjoy my recipes, and I appreciate you using them! Thanks for your terrific feedback. Happy cooking in 2023!
Could I try with green lentils?
You could try it, sure.
Super-delicious! I made a few tweaks due to necessity (bought green instead of red pepper – oops), desire to use something up in my cupboard (a random dried chile – a bit sweet and smoky), convenience (canned peas vs dried, which meant reduced cooking time, less broth), and preference (reduced garlic – too much upsets my belly, added 2 tbsp of tomato paste and 6 shakes of Worchestershire). Although it all comes together well, the smoked paprika takes this dish to a whole other level. It was a big hit with everyone at last night’s dinner table. Definitely a keeper of a recipe – thanks, Nora!! 🙂
You are welcome! Thank you for sharing your feedback and ideas! I’m glad the recipe was a hit!
I’m not a big fan of black eyed peas, but these were delicious. The only reason I decided to give these a try is because I have tried many of your recipes and they never disappoint.Â
That’s so great to hear, Nicole! Thanks so much for your wonderful review and feedback!
this turned out fantastic! I added some old bay and substituted a can of fire roasted tomatoes for the bell pepper
So glad you liked it, August! Thanks for your wonderful review!
Delicious
Excellent! Love that it is heart healthy low sodium too 🙂 Thanks!
This was amazing. My husband doesn’t like black eyed peas and he loved this. Served with cornbread. Next time will try with the collard greens recipe. Love having easy, delicious recipes that are healthy and my family will eat. Thank you and Happy new year.
So good! A perfect NY’s day meal with the added greens and your cornbread recipe. And thank you for the added Instant Pot directions!
So yummy! I took the suggestion and added a jalepeno. I also added a shallot, the flavors really came together. Everything else I kept the same, the proportions are perfect.
This recipe is delicious!! I added a
little more corn meal to flour and (rinsed) canned corn. The end result is moist, flavorful, and so so good.Â
Couldn’t find black relayed peas,  ok To substitute with great northern beans instead?
It will work okay, as long as they are dry. I haven’t tried it to know for sure though. Hope you enjoy the recipe!
Made recipe before, it came out great, & tasted even better, & I did add the greens @ the end which made it even better. Thanks & keep cooking.?
Hi Jessica. Thank you for sharing your great review and comments! I’m glad you loved the black eyed peas! Wishing you happy cooking!
Would this be good with canned black-eyed peas??
I haven’t tried it, but I’m sure it would work okay. Try using less broth, maybe start with 2 cups and add more as you need it.
Looks great! Would spinach be a good substitute for the kale?
Sure!
Delicious!Â
I poured the hot mixture over fresh chard and served with your corn bread recipe.Â
Cheers to a healthy, happy 2021!
Erica
Hi Erica. Thank you for your fun post! Glad you enjoyed the recipe! Happy New Year!
Really good! Instant pot couldn’t be easier. Collared greens added were nice touch. Thanks for this recipe
Thank you! I’m glad you enjoyed the recipe!
Nora!!! I am so happy this recipe popped up in my in box today. I was on the fence about making black eyed peas because I’ve never made them before. But my husband is from the South and always had them growing up. So when I saw your recipe, how simple it was and that I could use my Instant Pot…I ran to the grocery store. OMG these are sooooo good!!! I included some Kale in it as well. I followed the recipe exactly and was most proud of how it turned out. Thanks so much for another amazing recipe.Â
Hi Ashley. You are welcome. I’m glad you guys loved the recipe! Thank you for sharing!
Making this now! Thanks for the recipe! So excited to eat. Happy New Years!
Hope you love it, Happy New Year!
Are there supposed to be tomatoes in it? I made it and it tastes great but looks nothing like photo?
No, no tomatoes here. It’s reddish from the smoked paprika I used! Hope that helps, glad you enjoyed it!
I’m thinking your seeing the red bell pepper, that looks like tomatoes.Â
Thanks for the recipe Nora! I have canned black eyed peas I’d love to use up.
How much broth should I use with cooked peas?
You are welcome! That will definitely work, I would say try 2 cups of broth, and then add a bit more if you find it needs more liquid. Hope you enjoy the dish!