Southern Black Eyed Peas Vegetarian
Savor the comforting flavors of the South with this hearty Southern Black Eyed Peas Vegetarian recipe! Packed with protein-rich black-eyed peas, fragrant spices like smoked paprika and cumin, and a medley of vegetables, this dish delivers traditional Southern soul food goodness without any meat. Simmered in rich vegetable broth with aromatic herbs, these tender peas are finished with a juicy touch of diced tomatoes for a burst of flavor. Perfect on its own or served alongside fluffy rice or golden cornbread, this easy one-pot dish is both nourishing and irresistibly delicious. Whether you're looking for a plant-based comfort meal or a satisfying vegan option for your table, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 Garlic cloves, minced
- 1 medium Carrot, diced
- 1 Celery stalk, diced
- 4 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Tomatoes, diced
- 2 tablespoons Fresh parsley, chopped (optional)
- Cooked rice or cornbread (for serving, optional)
Instructions
Rinse the dried black-eyed peas thoroughly under cold running water. Place them in a large bowl, cover with water, and soak for at least 6 hours or overnight. Drain and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3 minutes until the vegetables are slightly softened and fragrant.
Add the soaked and drained black-eyed peas to the pot, followed by the vegetable broth. Stir well.
Drop in the bay leaf, smoked paprika, dried thyme, ground cumin, cayenne pepper (if using), salt, and black pepper. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45-60 minutes, or until the black-eyed peas are tender. Stir occasionally to prevent sticking.
Once the peas are cooked, stir in the diced tomatoes and cook for an additional 10 minutes to allow the flavors to meld.
Taste the black-eyed peas and adjust seasoning with additional salt and pepper, if needed.
Remove and discard the bay leaf. Garnish with chopped fresh parsley for an optional fresh and vibrant touch.
Serve warm as a standalone dish or paired with cooked rice or a slice of cornbread for a complete Southern-inspired meal.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
