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
- 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
- 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.
- 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.