Vegan Southern Black Eyed Peas (Print Version)
# Ingredients:
→ Main Components
01 -
1/4 cup cooking oil
02 -
1 medium yellow onion, chopped
03 -
1 big red bell pepper, chopped
04 -
1 jalapeño, seeds removed and diced (if you want)
05 -
1 cup chopped celery
06 -
3 garlic cloves, finely chopped
07 -
1 pound dry black eyed peas, checked, washed, and soaked overnight
→ Liquids & Flavors
08 -
6 cups vegetable broth (or 6 cups water with 6 teaspoons veggie bouillon paste, or 2 bouillon cubes)
09 -
1 big bay leaf
10 -
1 teaspoon dried oregano and/or thyme (if you want)
11 -
2 teaspoons smoky paprika
12 -
1 tablespoon liquid smoke
13 -
1 tablespoon soy sauce
14 -
1 teaspoon black pepper, freshly ground
15 -
1/2 teaspoon cayenne pepper
# Instructions:
01 -
Warm oil in a big dutch oven on medium-high. Throw in onion, bell pepper, jalapeño, celery, and garlic. Cook until onions look clear, around 3 minutes.
02 -
Put in black-eyed peas, vegetable broth, and bay leaf. Cover and let it bubble lightly. Turn heat down to medium-low and cook for about 40 minutes, till peas get soft and liquid thickens.
03 -
Mix in smoky paprika, liquid smoke, soy sauce, pepper, and cayenne. Take off heat and let it cool a bit before you eat.
04 -
Tastes great hot with some collard greens and rice or a side of cornbread.
# Notes:
01 -
Taken from the Sweet Potato Soul cookbook
02 -
Works well in both a Dutch oven or Instant Pot
03 -
Great dish for New Year's Day celebrations