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| Here we have Authentic Vegan Black-Eyed Peas; Lemon Rice; Steamed Beet Greens; No-Knead Multigrain Whole Wheat Bread |
Husband-Tested in Alice’s Kitchen
I tried this recipe for our New Year's Day dinner, but these turned out so well that I will definitely make them throughout the year. Because I only had ½ pound of dried black-eyed peas in the cupboard, I actually halved this recipe and used the Instant Pot Mini. The black-eyed peas turned out perfectly. The recipe below is the original recipe, using 1 pound of beans. If you decide not to halve the recipe and you wish to use the Instant Pot, be sure to use a 6 quart Instant Pot.
1 medium yellow onion diced
1 large red bell pepper diced
1 jalapeño pepper seeded and diced (optional)
1 cup diced celery
3 garlic cloves minced
1 pound dried black eyed peas sorted, rinsed, and soaked for 8 hours
6 cups veggie broth OR 6 cups water plus 6 teaspoons of vegetable bouillon paste, OR 6 cups water plus 2 veggie bouillon cubes
1 large bay leaf
1 tsp dried thyme and/or oregano optional
2 tsp smoked paprika
1 tbsp liquid smoke
1 tbsp soy sauce (Use tamari to make this gluten-free.)
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
Instant Pot Instructions
Set the Instant Pot to sauté on medium heat and add the oil. (I used water to sauté the veggies.) When the oil is hot, add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes. Add the soaked black-eyed peas, only enough veggie broth to cover the beans about 1 centimeter, and bay leaf. Place the lid on the Instant Pot and lock in place. Cancel the sauté and set the Instant Pot to pressure cook on high for 10 minutes. If you are using un-soaked beans (which is acceptable using the Instant Pot) pressure cook for 35 minutes. Let the Instant Pot natural pressure release for 5 minutes, then vent fully and turn off the machine. Carefully remove the top of the pot and stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne. Remove from the heat and let the beans cool a bit before serving with collard greens and rice or cornbread.
Stovetop Instructions
In a large Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes. Add the black-eyed peas, veggie broth, and bay leaf. Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened.
Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne. Remove from the heat and let the beans cool a bit. Serve with collard greens and rice or cornbread.
NOTES: These vegan black eyed peas make the best leftovers! They’re even tastier and creamier on day 2 and 3. They should keep fresh in the refrigerator for up to 5 days. Reheat your beans in a pot on the stove, or in the microwave. Black-eyed peas freeze well. Store them in a freezer safe container for up to 3 months.
Nutritional Info: (1 of 6 servings) 250 calories; 1.6 g fat; 0 mg cholesterol; 960 mg sodium (using vegetable broth); 53.8 g carbohydrates; 22.4 g fiber; 5.5 g sugars; 24.6 g protein; 7 mg Iron (37% daily allowance for Iron)
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