Black Eyed Peas

Yes, you can make delicious tender black-eyed peas without using animal products. This recipe uses plant-based spices to replicate the smoky rich flavor in your grandma’s pot of beans. Recipe is adapted from Sweet Potato Soul and serves 6.

Ingredients

• 1/4 cup oil

• 1 medium yellow onion, diced

• 1 large red bell pepper, diced

• 1 jalapeño pepper, seeded and diced (optional)

• 1 cup diced celery

• 3 garlic cloves, minced

• 1 pound dried black eyed peas, sorted, rinsed, and soaked for 8 hours

• 6 cups veggie broth, or 6 cups water plus 6 teaspoons of vegetable bouillon paste, or 6 cups water plus 2 veggie bouillon cubes

• 1 large bay leaf

• 1 tsp dried thyme and/or oregano, optional

• 2 tsp smoked paprika

• 1 tsp liquid smoke, more if desired

• 1 tbsp soy sauce

• 1 tsp freshly ground black pepper

• 1/2 tsp cayenne pepper

Instructions

1. In a large dutch oven, heat the oil over medium-high heat.

2. Add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.

3. Add the black-eyed peas, veggie broth, and bay leaf.

4. Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened.

5. Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.

6. Remove from the heat and let the beans cool a bit.

7. Serve with collard greens and rice or vegan cornbread. Enjoy!

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