SOUTHERN VEGAN BLACK EYED PEAS RECIPE
This vegan black eyed peas recipe is based on the southern original. Check out my secret ingredient to give it a traditional meaty flavor!
Provided by Sophia DeSantis
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Sauté the onion and salt in oil/broth until the onion is soft. About 5 minutes.
- Add in garlic and saute for 1-2 minutes until fragrant.
- Add the celery, red pepper, jalapeno, thyme, cayenne and liquid smoke. Sauté about 3 more minutes until the celery and pepper are just beginning to soften
- Add in the black eyes and broth. Simmer covered for 25-30 minutes until beans are soft. Uncover and cook 5 or so minutes until all the liquid has evaporated.
- Serve with rice and chard and garnish with green onions!
Nutrition Facts : Calories 452 kcal, Carbohydrate 90 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 11 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
SOUTHERN BLACK-EYED PEAS
From About Southern U.S. Cuisine website. This recipe makes some delicious black-eyed peas for New Years Day or anytime of the year. A true southern delight. Note: you can use chicken broth in place of some of the water for more flavor.
Provided by True Texas
Categories Vegetable
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, cover peas with water to 3 inches over the peas.
- Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour.
- Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot.
- Pour in 3 cups water.
- Cover and cook on HIGH until peas are tender and ready to go into the crockpot.
- When peas are tender, transfer to the slow cooker/crock pot.
- Reduce heat to LOW; cover and cook for 7 to 9 hours.
- Taste and adjust seasonings. Serve with hot cornbread.
SOUTHERN BLACK-EYED PEAS (VEGETARIAN)
I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick.
Provided by jdoerck
Categories Stew
Time 2h15m
Yield 1 Big Pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan. Cover with stock or water and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
- In a large stock pot heat vegetable oil over low heat. Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
- Add peas and enough stock or water to cover by 2 inches. Add pepper flakes, black pepper, thyme, and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour. Uncover and cook for 30 to 45 minutes longer, or until peas are tender - the longer you cook them, the better they will be. Add more wateror stock as needed to keep them moist.
- Serve with olive oil, Tobasco, hot baked cornbread and a tossed salad or steamed collards.
Nutrition Facts : Calories 188, Fat 4.6, SaturatedFat 0.8, Sodium 354.9, Carbohydrate 32.4, Fiber 9, Sugar 4.2, Protein 7.9
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