(Updated 01-09-26)
I have to confess, although I’ve eaten beans my whole life, I have never made black-eyed peas, which are actually beans, before this recipe. Black-eyed peas have been a beloved New Year’s tradition for many years and are meant to bring forth good luck and prosperity in the new year.
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.
They are cultivated worldwide, according to Wikipedia, and the distinctive black “eye” can be black, brown, red, pink, or even green.
Whether you serve it with rice and cornbread on a chilly evening or scoop it into warm bowls alongside roasted vegetables, this recipe delivers savory complexity and wholesome satisfaction in every bite.
Black-Eyed Peas may just be my new favorite bean!
Why You’ll Love This Dish
Versatile & budget-friendly: You can swap greens based on season or preference, use homemade broth or water, and easily scale the recipe for meal prepping or feeding a crowd.
Nutrition powerhouse: Black-eyed peas are an excellent source of plant protein, fiber, folate, potassium, and iron, helping support balanced blood sugar, digestive health, and steady energy.
Greens add micronutrients: Collard greens, chard, spinach, or kale provide vitamins A, C, and K, as well as calcium, all with minimal calories.
The black-eyed pea is a widely used ingredient in soul food and Southern cuisines. They’re often served with pork or bacon, which, of course, we won’t be doing. However, they’re often served with some type of greens, which is just up our plant-based alley.
Greens are an integral part of a whole-food, plant-based diet. They are not only a source of calcium but are also associated with a significantly longer lifespan, according to nutritionfacts.org. Greens like kale, spinach, chard, and arugula are high in nitrates. These are converted to nitrates, which are then converted 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.
Tips for Success
- No soak? No problem: If you’re short on time, you can pressure cook the peas in an Instant Pot or cook them a bit longer on the stovetop without pre-soaking.
- Greens swap-it: Use whatever greens you have — spinach will cook down quickly, while kale and collards are sturdier and heartier.
- Flavor boosters: Add a bay leaf, a splash of vinegar or hot sauce, or a sprinkle of smoked paprika at the end for an extra pop.
Pairings & Serving Ideas
This dish is a star on its own, but also plays beautifully with:
- A crisp green salad to balance the rich, savory flavors
- Brown rice or quinoa for a complete plant protein
- Vegan cornbread or whole-grain rolls to soak up the broth
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
Plant-Based Nutrition
- 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
Equipment
- Measuring Cups and Spoons
Ingredients
- 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 tsp smoky paprika or liquid smoke
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 cups homemade vegetable broth
- 2 cups chard spinach or collard greens, sliced (optional)
Instructions
- 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.
Notes
Nutrition
Leave a Comment and Star Rating ⭐️⭐️⭐️⭐️⭐️
I appreciate your feedback! Please consider rating the recipe along with your comment—it helps me and fellow readers. Feel free to share any substitutions, results, or tips. Kind, constructive comments only. Your email won’t be published.
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. 👍
What is your opinion on lectins.
Some people say don’t eat beans and some say eat them.
I am so confused on what to eat for an anti inflammatory diet.
Can you please clarify for me.
Thank you
Hi Diane, Such a great question. I knows it’s confusing. As you may know, lectins are natural compounds found in many plant foods, especially beans, lentils, whole grains, and some vegetables. The key thing to know is that properly cooked beans are safe and actually anti-inflammatory, not harmful. The longest-lived populations in the world eat beans regularly. And, a whole-food, plant-based diet is naturally anti-inflammatory! This topic deserves an article so thanks for the inspiration. I hope this helps and I’ll let you know when it’s available.