Growing up, Black Eyed Peas were a pretty rare occurrence on our dinner table. Occasionally my dad would make them to celebrate the new year, but outside of that you can forget about it. Since I now have my own family, I want to ensure we have traditions so this Southern Black Eyed Peas recipe will be in rotation every year!
Ingredients You’ll Need to Make Southern Black Eyed Peas:
- olive oil
- yellow onion
- celery
- red bell pepper
- vegetable broth
- canned black eyed peas
- garlic powder
- crushed red pepper
- paprika
- cumin
- organic cane sugarliquid smoke
How to Cook Black Eyed Peas Without Meat
Incase you were wondering if it’s possible to cook black eyed peas without meat, rest assured it’s totally possible! Making this Southern Black Eyed Peas recipe is pretty simple. I kept things really simple by using canned black eyed peas so I didn’t have to soak them. One less thing for me to do!
To make this recipe you’ll start by gathering all of your ingredients. There’s nothing worse than getting half way through a recipe only to realize that you’re missing something! Prep all of your fresh vegetables by dicing them into small pieces and set them aside. Pop open your canned black eyed peas and drain the liquid out of them, but don’t rinse.
In a medium sized pot over medium heat, add 1-2 tablespoons of oil. Add the diced onions and sauté until the onions are translucent. Next, add the diced red bell peppers and celery. Sauté them for about 2 minutes so that they are soft.
Add in all remaining ingredients– black eyed peas, seasonings, and vegetable broth. Stir to combine everything together and bring to a low boil. Once boiling, reduce to a low simmer, cover with a lid and cook for 30 minutes on low.
Once done cooking, remove from heat and pair these Southern Black Eyed Peas with your favorite sides. Enjoy!
What to Pair with Black Eyed Peas:
Black Eyed Peas are the perfect addition to any southern meal. Here are a few ideas on what to pair them with:
- Easy Vegan Collard Greens
- White Rice
- Spicy Chicken Fried Tofu
- Jalapeno Cornbread Muffins
- Easy Vegan Mac + Cheese
- Crispy Baked Breaded Tofu
- Instant Pot Mashed Potatoes
- Easy Vegan Cornbread
I know you’ll love these Southern Black Eyed Peas! They’re easy to make and are the perfect addition to your favorite southern meals. Give them a try and let me know what you think of them in the comments below!
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Easy Southern Black Eyed Peas (No Meat!) [+VIDEO]
Equipment
Ingredients
- 1-2 tbsp olive oil
- 1 cup yellow onion diced
- ¼ cup celery diced
- ½ red bell pepper diced
- 1 cup vegetable broth
- 2 cans black eyed peas (mostly drained- reserve some liquid)
- 2 tsp garlic powder
- ½ tsp crushed red pepper
- ½ tsp paprika
- 1 tsp cumin
- ½ tsp salt
- black pepper to taste
- 1 tsp organic cane sugar
- 1½ tsp liquid smoke
Instructions
- In a large pot, sauté the diced onions with oil until semi-translucent.1 cup yellow onion, 1-2 tbsp olive oil
- Once the onions have been cooked, add in the diced celery and diced red bell pepper. Sauté for about 1-2 minutes along with the onion.¼ cup celery, ½ red bell pepper
- Add in the canned black eyed peas, vegetable broth, all seasonings and liquid smoke.1 cup vegetable broth, 2 cans black eyed peas, 2 tsp garlic powder, ½ tsp crushed red pepper, ½ tsp paprika, 1 tsp cumin, ½ tsp salt, black pepper to taste, 1 tsp organic cane sugar, 1½ tsp liquid smoke
- Bring to a low boil, then reduce to a low simmer and cover with a lid.
- Cook for 30 minutes on low heat. Stir frequently.
- Serve with rice or meal of your choice. Enjoy!
This recipe was so easy and so awesome! Even with so few ingredients it’s very flavorful. Also loved the simplicity of using canned black-eyed peas. Will be making these often!
Thanks Charlotte! Now you’ve got me wanting to make some! Haha
Looks good. I prefer to start with dry beans, any insight on how long I should cook the beans if they were not canned?
If they have been soaked, 1 1/2 to 2 hours.
Thanks Nancy
Now come on, who you playing with! The aroma of the beans was enough to make me hover by stove, eagerly awaiting the timer to ring and begin to plate these magnificent black-eyed peas. I took one bite, shut my mouth, and let the flavor envelop me. The sumptuous smoked flavor was only elevated and matched by its supple texture, begging to be eaten by the spoonful! I can not wait for leftovers as the beans will have just been marinated even deeper in the flavors! Tasty, yummy, delicious, what other words can I use to till you this is a 10/10!
Oh side note: used dry beans – soaked over night. Also let the stock, vegetables and spices come to a boil first, then added the soaked beans in.
Simple, inexpensive and delicious. I doubled the recipe and paired it with the cornbread recipe.
Full of flavor and they taste even better the next day. I’ve made this recipe for several holidays and it’s always a hit.
First time making these from scratch and they were amazing!! Paired them with the collard greens recipe. Starting the new year off right!
I don’t like the cumin in them at all. Gives it a Mexican flavor which isn’t really what I’m going for in southern beans. I think I would’ve liked it a lot better had I left out cumin or just did oil water & salt tbh. It does smell nice cooking.
So good! Just the right amount of spice!
This is my favorite black eyed peas recipe. It’s so easy to make and has a perfect blend of flavors. It’s savory, hearty, smoky, and absolutely delicious.
Best Black Eyed Peas & Collard Greens recipe I’ve ever tried. A 10/10 ✨. I can’t wait to try more vegan recipes from I can you can vegan! Thank you so much for sharing with me.
I followed every step for the collard greens, Black Eyed Peas, and cornbread! Everything turned out amazing! I even learned some mistakes I was making myself, so now I know! Thank you so much!!
These were delicious and super easy to make. I made them on NYE for friends who didn’t like them and it’s safe to say all plates were clear!
I didn’t have liquid smoke so I used smoked Paprika instead, no sugar. This is an absolutely fabulous recipe for canned black-eyed peas. I had two cans sitting in my pantry for over a year. I will make this recipe again. I cooked a side of steamed rice to go with it but it didn’t need it. I would burritos out of this. DELICIOUS!