I have to confess although I’ve eaten beans my whole life, I have never made black-eyed peas before this recipe. What’s not to love about this delicious and very nutritious member of the legume family? And, to make them even tastier, we’re cooking them with all the fixins… onion, carrot, bell pepper, spiked with a bit of smoky flavor in place of ham or bacon.
This may just be my new favorite bean!
Since it’s recommended by several of the whole-food, plant-based gurus to eat beans frequently, it’s great to have a variety of choices. I’m even considering giving beans as a holiday gift. You know you’re a cooking nerd when you give beans as a present, right?
Black-eyed peas, which are actually beans, are cultivated throughout the world, according to Wikipedia, and the distinctive black “eye” can be black, brown, red, pink, or even green.
The black-eyed pea is a widely used ingredient in soul food and cuisines of the Southern United States. They’re often served with pork or bacon, which of course, we won’t be doing. However, they’re also often served with some type of greens, and that’s just up our plant-based ally.
Greens are an integral part of a whole-food, plant-based diet. They are not only a source of calcium, but they are also actually associated with a significantly longer lifespan, according to nutritinofacts.org. Greens like kale, spinach, chard, and arugula are high in nitrates. These are converted to nitrates and then into nitric oxide, one of the most powerful vasodilators.
Eating black-eyed peas is considered a way to bring prosperity into one’s life and is, therefore, traditional to eat on New Year’s Day. I say eat them any time of the year.
Add these vegan black-eyed peas to salads, dress them up with greens, and eat them in a burrito or as soup. They’re another fantastic whole food that will surely bring health to your life and maybe a little prosperity, as well.
I’d love to hear your feedback for this Black-Eyed Peas with Greens Recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Black Eye Peas with Greens
- Measuring Cups and Spoons
- 1 pound dry black eyed peas
- 1 cup yellow onion diced
- 3 cloves garlic minced
- 1 carrot peeled and diced
- 1 cup red bell pepper diced
- 1/2 teaspoon smoky paprika or liquid smoke
- 1 tsp dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups low-sodium vegetable broth
- 2 cups chard spinach or collard greens, sliced (optional)
- Rinse peas under running water and remove any bad peas and small stones. Transfer to a medium saucepan. Cover in water by at least 3 inches and soak for at least 6 hours to overnight. Drain and rinse beans under cold water.
- To a large pot over medium heat add 1/4 cup water (or vegetable broth), diced onion, garlic, carrots, and bell pepper. Sauté, stirring occasionally, until the onions are translucent.
- Add paprika, oregano, thyme, salt, and pepper. Sauté a few more minutes.
- Add drained beans and vegetable broth. Bring to a boil, reduce heat, and simmer, covered, about 45 minutes or until beans are tender. Add more broth as necessary.
- Stir in chard and simmer another 5 minutes until wilted. Season with salt and pepper.
These were so good.!!! Didn’t add greens to them since I already had some mustard greens cooking Think the smoked paprika really made it. Thanks
Hi Joan, I’m so glad you enjoyed the recipe. Thanks for the feedback. 💕
Best black eyed peas I ever had!
Sandra, you’re so sweet to say. I so appreciate the feedback. 👍