Authentic Vegan Black Eyed Peas (Vegan; Oil-Free and Instant Pot Option)

Here we have Authentic Vegan Black-Eyed Peas; Lemon Rice;
Steamed Beet Greens; No-Knead Multigrain Whole Wheat Bread

Makes 6 servings

Recipe from Sweet Potato Soul 
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.

1/4 cup oil** (I made this without oil.  I just added a bit of water to the hot pot and sauteed the veggies.)
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)

Instant Pot Roasted Sweet Potato Black-Eyed Pea Curry (Vegan)

Recipe from Sweet Potato Soul

Husband-Tested in Alice’s Kitchen

Make -6 generous servings

Well, I could eat this every day.  If you are a black-eyed pea and sweet potato fan, you’re going to love this wholesome vegan dish.

2 teaspoons coconut oil

2 teaspoons curry powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon Garam masala

3-5 cloves garlic, minced

1-inch knob fresh ginger, minced (I cheated and used 1 Tablespoon jarred minced ginger.)

1 red or yellow onion, diced (about 1 cup)

2 (14 oz.) cans fire roasted tomatoes

1 lb. dried black-eyed peas, soaked 6 hours or overnight

1 (13.5 oz.) can coconut milk

2 sweet potatoes, peeled & cubed

 2 teaspoons olive oil

1-1  ½ teaspoons kosher salt

Garnish: Freshly ground black pepper, lime wedges, fresh cilantro and/or Quick Pickled Onions*

Preheat the oven to 375F.  Turn the Instant Pot to Sauté on High and add the coconut oil.  Add the spices and garlic and toast for about 30 seconds, or until the garlic is fragrant.  Stir in the onions and a pinch of salt, and cook until the onions are translucent.  Add the diced tomatoes, black-eyed peas, coconut milk, and salt.  Cancel the sauté setting and set the Instant Pot to Pressure Cook on High for 25 minutes.  While the beans are cooking, roast the sweet potatoes.  Toss the cubed sweet potatoes with 2 teaspoons olive oil.  Sprinkle with a bit of salt.  Roast for 35 minutes or until tender.  Once the beans have cooked for 25 minutes, allow them to Natural Release fully.  When the Instant Pot lid is safe to open (pin will have dropped) remove the lid and stir in the roasted sweet potatoes.  Season to taste with more salt and black pepper, if needed. Serve with Brown Basmati Rice.

Technicolor Bean Salad

Serves 10 to 12

From The Silver Palate Cookbook

Husband-Tested in Alice’s Kitchen

This is perfect for when you need a dish to take on a summer picnic.  Besides being very tasty, it’s colorful, can be made well in advance, full of fiber and protein and it feeds a crowd.  The Garlic Dressing recipe makes more than what the salad really needs, in my opinion, so I dress the salad and then pour extra dressing in a jar to use for other salads later.

1 can chickpeas, drained and rinsed

1 can cannellini beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can black-eyed peas, drained and rinsed

1 can lima beans, drained and rinsed (I sometimes use frozen lima beans, cooked and drained.)

1 pound fresh green beans, cut into bite-sized pieces and blanched

1 cup scallions, chopped OR 1 cup minced red onion

½ cup chopped parsley (optional)

Toss all the prepared beans and onions together in a large bowl.  Add enough Garlic Dressing to coat the mixture.  (Set aside any extra dressing for another salad.)  Sprinkle the salad with parsley, if using.  Cover and chill the salad over night before serving.

Garlic Dressing

Makes about 1½ cups

1 large egg yolk

1/3 cup red wine vinegar

1 Tablespoon sugar

1 Tablespoon minced garlic

Kosher salt, to taste

Freshly ground pepper, to taste

1 cup olive oil

Combine the egg yolk, vinegar, sugar, garlic, salt and pepper in the bowl of a food processor fitted with a steel blade.  Process briefly.  With the motor running, slowly dribble in the olive oil.  Taste, correct seasoning, if necessary, and transfer to a storage container.

Black-Eyed Pea Salad

A Martha Stewart Recipe 

Husband-Tested in Alice’s Kitchen

Here's a great way to showcase the wonderful peppers available at Lost RiverMarket & Deli or at the Orange County HomeGrown Farmers Market. This salad is perfect for a picnic, a Meatless Monday lunch, or as a side to whatever comes off your grill! Black-eyed peas have lots of fiber, so this is a good-for-you salad as well. This is a make-ahead dish!  

Salad:

2 cans black-eyed peas, rinsed and drained

2 scallions

1 red pepper, minced

½ green pepper, minced

1 jalapeno pepper, minced (Use rubber gloves when handling this pepper and do not touch your eyes, nose or mouth.)

1 clove garlic, minced

¼ cup flat-leaf parsley, chopped

Dressing:

½ cup olive oil

3 Tablespoons red wine vinegar

2 Tablespoons whole grain mustard

Kosher salt, to taste

Freshly ground pepper, to taste

Mix salad ingredients gently, but thoroughly. Whisk together the dressing ingredients and pour over the salad. Toss gently to coat. Serve immediately or cover and chill for later.