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 so very nutritious member of the legume family? And, to make them even tastier, we’re cooking them with all the fixins… onion, bell pepper, tomatoes, and greens, spiked with a little heat and 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 really beans, as I’m sure you’ve already guessed, 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 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 are considered a way to bring prosperity into one’s life and are 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, eat 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!
| Prep Time | 6 hours for soaking |
| Cook Time | 1 hour |
Servings
Serving Size |
people
1/2 cup |
- 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)
Ingredients
|
- 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 liquid smoke, oregano, 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.
Nutrition does not include chard
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