Description
All the cozy Southern vibes—no meat required. These slow cooked vegetarian black‑eyed peas are rich, smoky, and deeply savory thanks to aromatics, spices, and a touch of liquid smoke. Perfect for New Year’s Day and weeknights year‑round.
Ingredients
Units
Scale
Legumes
- 1 1/2 cups dry black‑eyed peas (sorted and rinsed)
Aromatics & Veggies
- 2 cloves garlic (minced)
- 1 cup purple/red onion (medium dice (~1 small onion))
- 1/2 cup red bell pepper (small dice (~1/2 medium))
- 1/2 cup green bell pepper (small dice (~1/2 medium))
The Liquid
- 5 cups low‑sodium vegetable broth (use 4 cups if peas are soaked)
Seasoning Profile
- 2 tsp Tabasco or hot sauce (adjust to taste)
- 1 tsp salt (plus more to taste at the end)
- 1 tsp liquid smoke (GF‑certified if needed)
- 1 tsp prepared yellow mustard
- 1 leaf bay leaf (dried or fresh)
Garnish
- 1/4 cup parsley or green onion (chopped)
Instructions
- Optional Soak: For slightly more even cooking, soak peas overnight in plenty of water; drain and rinse. Unsoaked peas also work—just plan for the longer liquid amount/time.
- Sort & Rinse: Spread peas on a baking sheet to remove any debris. Rinse well in a colander.
- Method A — Slow Cooker: To a 6‑qt crockpot add peas, garlic, onion, both peppers, hot sauce, salt, liquid smoke, mustard, bay leaf, and broth (5 cups unsoaked; 4 cups soaked). Stir, cover, and cook: Unsoaked—High 4–5 hrs or Low 6–7 hrs; Soaked—High 3.5–4.5 hrs or Low 5.5–6.5 hrs, until tender and creamy.
- Method B — Stovetop: Combine all ingredients in a Dutch oven with broth (5 cups unsoaked; 4 cups soaked). Bring to a boil, then reduce to a very low simmer. Cook uncovered 45–60 minutes, adding water as needed to keep beans submerged, until tender.
- Check Doneness: Begin tasting early; beans are ready when creamy‑tender with a slight bite—never mushy.
- Finish & Serve: Adjust salt to taste. For a creamier texture, puree 2–3 cups and stir back in. Ladle into bowls and garnish with chopped parsley or green onion.
Notes
Flavor boosters: add 1 tsp smoked paprika, a splash of apple cider vinegar at the end, or a diced jalapeño with the peppers. Serving ideas: over rice, with cornbread, or alongside greens. Slow cooker times vary; start checking early.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course, Side
- Cuisine: Southern, Vegetarian
Nutrition
- Calories: 180
- Fat: 1
- Carbohydrates: 30
- Fiber: 9
- Protein: 12
