Blackeye Peas Recipe (Vegan)

Blackeye peas served in a bowl next to a side dish of rice.

Blackeye Peas Recipe (Vegan)

Made from scratch and perfectly seasoned, this easy blackeye peas recipe is a healthy and meat-free option that the whole family will love. Get stovetop directions as well as quicker Instant Pot ones too.

Course Main Course

Cuisine American

Keyword black eye peas from scratch, how to cook dried black eye peas, seasoned black eye peas

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 213kcal

Author Tanya

Ingredients

½ lb dried blackeye peas about 1 ¼ cup
4 cups water*
1 medium red bell pepper chopped (about 1 cup)
3 sprigs thyme
1 Tablespoon Cajun Seasoning
½ tsp red pepper flakes
½ teaspoon celery salt
3 garlic cloves chopped
3 Green onions chopped
2 bay leaves
Salt and pepper to taste

Instructions

Stove top Instructions

To quick soak: Rinse and sort through blackeye peas. Cover black eyed peas with water in a large pot. Bring to rapid boil over high heat and boil for about 2 minutes. Turn off heat and remove the pot from the heat. Cover and let sit for 1 hour.
When ready to cook, add red bell pepper, thyme, Cajun seasoning, red pepper flakes, celery salt, garlic cloves, and green onions to the peas and the soaking lid and stir to combine. Place the bay leaves on top and place the pot over medium heat. Bring to a simmer and then cover the pot. Cook covered for 20-45 minutes, stirring occasionally, until the beans are tender. Remove from heat and remove the bay leaves and thyme stems before serving.

Pressure Cooker Instructions:

Add all ingredients to the pressure cooker. Cook on high pressure for 17 minutes. Once pressure cooking time is up, allow the pressure cooker to natural release for 10 minutes, then quick release any remaining pressure.

Notes

I cook my blackeye peas in the soaking liquid. You can discard the soaking liquid and cook in fresh water or broth instead.
You could also soak your beans overnight.
This blackeye peas recipe will keep well, covered in the fridge for up to 5 days. It can be reheated on the stovetop.

Nutrition