Last year, a cold made me feel so miserable that I didn’t even think of having my traditional New Year’s black-eyed peas until a few days into the new year. This year I was determined to have them on New Year’s Day, despite the fact that a sizzling, burning short in our breaker box had knocked out most of the electricity to our all-electric house. Though last year had turned out perfectly fine despite the delay, this year I wasn’t going to take any chances, even if it meant cooking on our little Coleman camp stove.
All right, all right. Actually, I’m about as superstitious as a pair of old boots. And as I’ve mentioned before, I’m not really big on traditions (or maybe I just like to pick and choose the traditions I follow). The truth is, I just like black-eyed peas, the long-simmered kind you make from dried beans, not the canned variety (which are fine for ordinary meals but nothing special), and the beginning of the year reminds me to go ahead and make them. When I was growing up, my mother made black-eyed peas, greens, and corn bread for lunch every New Year’s Day, and carrying on the tradition brings back good memories. Even though I probably turned up my nose at it at the time, these days it’s a meal that epitomizes comfort food to me.
My mother isn’t fond of heavy seasoning (and truly, black-eyed peas are flavorful enough that a minimalist treatment is all they need), so she would probably never think of adding so many ingredients to her peas. But she grew up in Alabama where she learned the art of plain cooking, whereas I grew up in Louisiana and fell in love with embellishments: the “trinity” of onion, bell pepper, and celery and the heat of a little cayenne and hot sauce. In this “Creole” take on black-eyed peas, the seasonings combine in a nice, thick gravy that envelops the peas like a cream sauce and actually isn’t spicy at all, as long as you keep the hot sauce to a minimum. Even my mother would approve.
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 rib celery, chopped
- 3 cloves garlic, minced
- 2 cups dried black-eyed peas, picked over and rinsed
- 5 cups water
- 15 ounce can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/8 teaspoon cayenne (or more to taste)
- 1 tablespoon hot sauce (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon Liquid Smoke flavoring
- Heat a large pressure cooker over high heat. Add the onion and sauté until it begins to brown; add the bell pepper, celery, and garlic and cook for another 2 minutes, adding a tablespoon or two of water if needed to prevent sticking. Add the black-eyed peas and water, seal the cooker, and bring to high pressure. Cook at high pressure for 10 minutes. Remove from heat and allow pressure to come down naturally.
- Once the pressure is down, open the cooker and add all remaining ingredients except Liquid Smoke. Return to the heat and simmer for 15-30 minutes, until peas are completely soft and thickened. Add the Liquid Smoke and cook for another 5 minutes. Serve hot over rice with more hot sauce on the table.
- To make without a pressure cooker, soak the peas overnight in cold water. Drain. Follow the directions for sautéing the vegetables. Then add all ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they’re tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.
Jenn says
Susan,
I finally got around to making this and it was wonderful! Especially the day after, when it had all night to sit in the sauce!
As usual with me though, I didn't make it quite to your specifications! I was planning on making it and had in my head that I needed pomegranate molasses. I had to hit up several stores before I finally found it and then realized upon coming home that I had mixed it up with another of your great sounding dishes – Iraqi Seitan and Eggplant Stew (which I will also definitely make!). Since I had spent so much time trying to find that darn molasses I decided to add it anyway!
Not sure if it made a major difference, but the resulting dish was wonderful – even my mom, who declared she doesn't like blacked eyed peas, – came back for more over the ensuing days!
Thanks again for your help on how to make it with previously boiled beans!!
Jenn
GiovannaCoraggio says
I LOVE your website!!! ahhhhhhhh
I'm making this tonight for 2010!! whoo hoo!
Thank you for being so awesome!
I make your recipes a lot.
Happy New Years!
GiovannaCoraggio says
I just made this and the only alteration I made was the addition of soy italian sausages.. I don't normally use those.. but I thought it would go great. It was fabulous! My mom wants to make it now, I'm sending her the recipe!
Carmen says
I found your website the other day when I googled "vegetarian black eyed peas." I made this recipe and my family loved it so much that we finished it all so I made it again tonight. I went back and read your site more thoroughly and have now ordered the Eat to Live book. I have been a vegetarian for a couple of years and need to lose a lot of weight, so I was excited to see his diet plan. My kids weren't excited about the idea of giving up cheese but I'm hoping that your recipes will help it be more fun. Happy New Year!
jill says
Susan,
I just ate my first meal prepared in a pressure cooker. It was kinda scary at first, and my dog hid in my sons room, but it was worth the trauma. This is a wonderful recipe, thank you! You do a great service to us vegans!
Jill
Anonymous says
I made "Creole Black-eyed Peas" for New Years Day lunch. It was WONDERFUL! I served this dish over cornbread instead of rice because I forgot to put in on to boil in time. Great substitution! My "meat eating" out-of-towners even had seconds. Can't wait to make this recipe for my vegan friends. Thanks!
dogbaker says
oh my goodness this was simply the best black eyed peas I ever had.
My grandma always made them and I have not had any since she died in 85 '
these are so savory and comforting.
I had to use frozen peas and it was wonderful
Samantha P says
i didn't have any black-eyed peas but just HAD to see what the flavors tasted like, so i subbed in lentils, haha. It was DELICIOUS! i added even more hot sauce and some lemon juice when i served it, i can't wait for the left-overs!
Your flavors are stupendous. I love reading your recipes they're very inspiring. I'm not vegan or vegetarian (more of a flexatarian) but i do LOVE healthy cooking and i really like the ethnic twists you put on some of your recipes, really fun!
The Optimistic Cynic says
These were yummy. There were quite a few ingredients to add, but the seasoning was still light. I enjoyed the bean gravy
Sheena says
I made this tonight with canned beans and it was so wonderful 🙂 Next time I will use the dried, but didn't prepare ahead of time. Thank you for your awesome recipes Susan. We've had two of your recipes in a row for supper and my family is so happy…they were getting tired of lentil soup variations, lol.
Kendra says
Made this recipe today it was really yummy. I love spicy food so I added more hot sauce 🙂
jenna taylor, m.d. says
Susan,
This looks so yummy. I keep coming back to your site! YOu have an amazing resource here for people. Would you mind if I included you on my blog roll and featured your blog on my recipes & cooking page? Lmk. Have a wonderful New Years. Kindest Regards, Jenna (www.theplantrx.com)
SusanV says
Hi Jenna, I’d be honored to be on your blog roll and cooking page. I’m looking forward to taking a closer look at your site.
gio says
My second new years in a row making this dish (my mom’s too!) I added 1 tbs Chipotle and 1 tsp paprika. I LOVE it! Thanks and Happy New Year!
Susan Barbero says
Made these black eyed peas on New Year’s day and they were loved by all! I loved the pressure cooker option- made it possible to put together quickly! Happy New Year Susan!
Leah says
I love this recipe every time I make it. The last two times I’ve added some thinly sliced collard greens (the first time b/c they needed to be used up and this time b/c now I like it this way) at the end of cooking. Another winner, I love this blog! Thanks Susan!
Silver Belle says
This is extremely late post but I wanted to say how great it tasted! I made these for our New Year’s traditional BE Peas, I even took a presentation photo 🙂
Have to admit that I cheated and used canned, I don’t have a pressure cooker, yet!
But very flavorful and have saved in my recipe box for next year!
Thank you Susan for sharing!
Laurel
Melody Kutulas says
Made these tonight and put them over Jasmine rice. Was absolutely delicious and not spicy AT ALL. Made exactly as recipe stated. Do not skimp on the Liquid Smoke, it is the special touch. Husband and 10 year old loved as well, no leftovers!
caterina says
Hi Susan! I finally got to make this and it was wonderful! Now I have a block of smoked tofu that I need to use, and I was wondering about incorporating it into this dish, especially to increase the smoke-factor, as I do not have Liquid smoke… If I do make this dish again adding the smoked tofu, do you think that I should also increase the overall amount of seasonings? And at what stage should I add the tofu? Thank you so much for all your wonderful recipes!
SusanV says
I would add the tofu toward the end and check it then to see if it needs more seasonings. The tofu doesn’t have to cook for long because you want it to retain its smokey flavor. Good luck!
Clare says
Hi Susan
I’m planning on making this recipe as we love black eyed peas but do you have any ideas what I could use instead of “Liquid Smoke” ? I’ve no idea what that is but I’m certain they don’t sell it here in Cyprus ! Should I just leave it out ?
Thanks
Clare
Susan Voisin says
Hi Clare, the Liquid Smoke just adds a smoky flavor. You can leave it out or use another smoky ingredient liked smoked salt or smoked paprika.
Beth Zdunich says
I absolutely love your recipes, website, and humor. Thank you for creating such a fantastic resource! Sometimes it’s harder to find really flavorful vegan food; you’ve figured it out. I got the opportunity to live in NOLA for a few months, and fell whole-heartedly in love with the food, the city, and the people. Your food tastes like NOLA and all those great memories.
Eileen Shaughnessy says
Thanks for the delicious recipe! Had it last night with family and friends and it was a great start to the new year.
Michelle B says
Hi Susan,
Thank you for helping us Yankees up here outside of Boston enjoy a Southern New Year’s tradition. We loved it! But could you comment again on soaking – or not soaking – dried black-eyed peas? I just assumed they would need to be pre-soaked overnight, which I did. But when I followed the recipe as written, using 5 cups of water, I ended up with a soup, rather than a thick beans + gravy. I decided to add collard greens in the last hour of cooking & ended up with something almost indentical to your Black-Eyed Pea & Collard Soup. It was delicious, but I was wondering if the peas would have absorbed more liquid – and this wouldn’t have been a soup – if I had skipped the pre-soaking. And how would the cooking time differ? I should say that I don’t have a pressure cooker, and I cooked it in a Dutch Oven over medium-low heat for 3 hours.
Susan Voisin says
Hmm. That should have worked, and I’m sorry it came out soupy. I’ll have to try the recipe again without using the pressure cooker and see if I need to adjust the water or recommend using unsoaked peas. I’m sure if the peas were not soaked, they would soak up more liquid, so it sounds like I might have erred in advising you to soak the peas.
Leah says
I love this recipe. I actually made some of the batch into a black eyed pea cake with cornmeal and ground flax seeds and pan fried them. Yummy.
Melanie J says
I vowed to try black-eyed peas this year, and this was the recipe I chose to try. LOVED IT!!! Another of your recipes that I will make again and again!
Azahara says
Hi Susan,
I would like to give this recipe a try, but I keep reading that black-eyed peas do not need to be pre-soaked even if one does not have a pressure cooker. What do you think? I’m confused.
Thanks!
Susan Voisin says
You can pre-soak them or not. They will cook faster if you pre-soak them, so when you follow a particular recipe, you should follow its instructions about pre-soaking or the timing will be off. In this recipe, you’ll just need to allow extra time for unsoaked peas.
Ginger says
Hello, I just made these with the overnight soak without pressure cook and they were awesome. I followed the instructions that said to add only enough water to cover the beans by one inch, sauce was rich and hearty. I did add a little extra hot sauce. I also used canned tomatoe in sauce — I think that added richness. This is my new favorite recipe. Thanks so much.
Ginger Z
Darryl says
I just made this recipe for a dinner party. Everyone loved it, thanks!
jm says
I want to pin on pinterest, but the pic of the actual black eyed peas won’t work … not sure how you have to set up your blog for it to work, but it would be cool to pin it! 🙂 I made this with a few adjustments (I’m not in the US, so I don’t have access to everything) – it seems like it will be delicious!! 🙂
Susan Voisin says
Thanks for letting me know! I’ve updated the page so that you should be able to pin the photo. If it doesn’t work right away, try refreshing it in your browser.
Jo March says
Hi! I just picked up some FRESH back-eyed peas from he Farmer’s Market. Hw do you recommend I incorporate them into this recipe? I would really love to eat them before the turn in my fridge!
Tasha - The Clean Eating Mama says
I featured your recipe on my blog today!
http://www.thecleaneatingmama.com/2012/07/from-my-pantry-black-eye-peas.html
XxOo
Hannah says
Hi I have mostly everything for this recipe apart from the liquid smoke and I don’t think they sell it in my local area. Would it make a huge difference to leave it out?
Thanks
Susan Voisin says
It gives a smokey flavor, but you probably won’t miss it. If you have some smoked paprika, you could use a little of that instead.
Hannah says
Ok thanks for the tip! And your quick reply !
Jane says
I also don’t have any liquid smoke so I’m going to put some cubed smoked tofu in it as well…see how it goes…
Carlas says
What would you recommend if I wanted to use a crock pot. As far as cooking time and soaking time? Also I was thinking of adding some ground turkey to it. What do you think?
Jane says
Thanks this looks like a great recipe. I’m going to make it tonight.
VeganNosh says
Christie made this for Mom tonight, who’s just come to live with us, and it was a hit! We had it with the brown/wild rice mix from Bob’s Red Mill and homemade cornbread.
Yep, I’m a lucky woman 🙂
Christina says
I plan on making these however I’m a little confused. The directions say to cook at high pressure for 10 minutes and remove from heat and allow pressure to come down. I have an electric cooker…..how do I remove from heat then add ingredients and continue to cook? Do I cover it again?
Thanks
Chris
Susan Voisin says
Chris, just turn your electric cooker completely off after 10 minutes at high pressure. Let it sit there for about 15 minutes. Then, if the pressure is not down, use the quick-release option on your cooker. Remove the lid, add your other ingredients, replace the lid but don’t seal it. Set your cooker to cook for another 15 minutes. Stir it often, and if the peas aren’t tender in 15 minutes, add more time and, if necessary, water. If your cooker has a low setting, you might try using it for the non-pressure cooking time.
Christina says
Thank you Susan!!
Linda says
Do you cover the beans with a lid when you cook them on the stove?
I always need exact details sorry
Love your your site
Susan Voisin says
Yes, they’ll cook faster if you cover them. Sorry not being specific!
Thommie says
Can this be made in the crockpot? I normally cook my black eye peas in the crockpot. Since I’m not very experienced with my pressure cooker, I was a bit nervous about it.
Susan Voisin says
Sure, just cook it the same way you usually do using these seasonings.
Alex says
Thanks for sharing your recipe. I tried a quicker version inspired by yours. I cooked the black eyed peas for a couple of hours. Then I added salsa at a ratio of one cup to 4 cups of peas. It turned out pretty tasty!
Karen Havling says
I’ve got these cooking right now….for dinner tonight. The house smells incredible!
Laurel says
I made this last year on the stove and it was delicious. Trying a pressure cooker for very first time! Scary! I know the recipe is good but hoping the thing does not blow up in my kitchen!! Lol! Will reply after to let you know how I did for my first pressure cooker dish 🙂
Jen says
These were delicious! We made them for New Year’s Day, and the leftovers are even better now that I’m eating them for lunch! Great recipe!
kensington cooker says
Happy New Year Susan! I hope your black-eyes bring you plenty of luck, as your great recipes have brought luck to our kitchen. For those wondering about making this recipe in the slow cooker, I put all the ingredients in the crockpot just as listed, with these exceptions: Way less hot stuff ( we’re pepper wimps around here). Veg broth (heated up on the stove first) instead of water, a matter of personal preference. And I didn’t add the salt, black pepper, and liquid smoke until the end. After five and a half hours on high it came out delicious. Even better the next day. A squeeze of lime juice over it is yummy too. Kensington Cooker
Jaimie says
This was delicious. I sauteed the vegetables until brown in a skillet, added the tomatoes and allowed the liquid to reduce about 10 minutes before adding to the peas in the pressure cooker. I find this extra step adds depth to the flavor when pressure cooking. Also added a bay leaf and a teaspoon of thyme. Happy New Year!
Connie says
I made the Creole Black Eye Pea dish using my pressure cooker and even put a timbale of brown rice in the middle just like the photograph. Mmmmmmm New Favorite.
sara says
mmmm, mmmm! I just made this and I am on my 2nd bowl! This is my first time trying black eyed peas. They are so fantastic!
Tonya says
This dish is tasty! I added chopped kale to it and altered the habanero hot sauce to 1/3 for my mom and kids and then bumped it up on my plate with more. Served jasmine brown rice on it and it will now be a staple in this house! I just love your recipes!
Liane Blanco says
These are so delicious! They are the second recipe of yours that I’ve made – the first was red beans and rice, also outstanding!
I am so glad I found your site. I used to be quite a cook, but that was back in my omnivore days. It takes a lot more creativity to make food taste good and be healthy too – you’re a huge help! Thanks so much!
liz says
i’m going vegan and your blog is my new favorite. every recipe i google for specific comfort foods brings me here. you are saving my life right now, you have no idea! thank you for posting your recipes.
Luscious02 says
Hi Susan! I have used your site countless times for inspiration, but I have never made a comment. I made your Creole Black Eyed Peas last night and it turned out perfect. My husband LOVED it and so did I. The only thing I changed was use 1 tsp Creole seasoning, in place of the Cayenne and made it in a soup pot as I don’t have a pressure cooker. Delicious!!! Thank you.
Debra says
I just made this and it’s very good, even without the rice. I hope you will indulge me, and you’ve probably already seen it, but I just loved this video of a little boy about why we should not eat animals. So I wanted to share.
http://laughingsquid.com/little-boy-makes-a-strong-touching-argument-on-why-he-shouldnt-eat-octopus/
Dandi says
Just discovered your blog as I was googling “black eyed pea recipes”! I cannot wait to try this – it looks delicious!
sherri says
This was soooooo good! I didn’t have liquid smoke so I added McCormick’s Mesquite Grill Mates in it’s place. It made it taste like it had meat flavor in it but without the meat! It was Better than liquid smoke would have been IMO because it had other spices as well. I think I added about a teaspoon.
This will be my new “go to” recipe for black eyed peas.
Lori says
Hi Susan! I’ve made this dish and loved it on the stove top but this evening is my first ever foray into pressure cooking. My Fagor multi-cooker just arrived at my doorstep! I’m wondering in step 2 if the 15 – 30 minutes, then 5 minutes of cooking time to add additional ingredients is also done with the pressure function on high? That’s probably common sense to most but I felt the need to double check. Can’t wait to cook/eat my way through your list of pressure cooker recipes! Thanks.
Natalie says
I just made this for the first time in two years! I had forgotten about this recipe but not sure how. I love this so much!! Every time I make it I can’t wait to make it again! Thankfully my husband doesn’t eat leftovers so I always get some for lunch! Thank you for your blog. Your recipes make it easy to be vegan/vegetarian.
Deborah says
I made this for New Years Dat this year – it was a hit!
Sharon Herbitter says
Followed your directions exactly and the first words out of my husband’s mouth were, “Outstanding! Another winner!” (And I concur!) I bought a pressure cooker years ago and had never used it until tonight (bad me). I’ll be using it often!
Lynn says
This was a wonderful recipe and will make again. I am not a fan of tomato chunks so I used tomato paste when I was cooking the vegetables. It was great. My mom, who normally does not care for beans of any kind (she thinks they are all thick and heavy tasting) loved it! Thank you for this.
Diana says
I made this for dinner tonight and it was delicious. Thank you so much for posting this recipe.
Diana says
I had to make this again because I was craving it. 🙂 It’s also delicious served over leftover sauteed kale instead of rice. I used the organic dinosaur kale from trader joe’s. Thank you so much for your awesome recipes.
Pat says
Happy New Year, Susan! Wishing you and your family the best in this new year. I don’t know why I haven’t posted before but this is the 3rd time I’ve made this recipe and it’s just wonderful. When I went vegan, I didn’t know how to cook beans without salt pork or bacon drippings, ham hocks,etc. but your recipes are so flavorful that I just don’t miss that awful meat stuff! I am also making your collard greens (with some kale added) and we love them! The food is still cooking and it is cold and snowy here but your wonderful dishes will warm us up!
Lisa says
Hi Susan, thanks for this recipe. I made the peas tonight in my Instant Pot, and it worked out great. I had a half can of chipotle peppers in adobo sauce, which are smoky and spicy, so I chopped those and used them and their sauce in place of the cayenne, hot sauce, and liquid smoke. This dish was delish, and so easy! Thanks again, Lisa
Robin says
I was born and raised in South Louisiana and have made Black Eyed Peas every year for New Years since I was 15. That was a long time ago. Only difference to mine is I do not add the tomatoes, Italian seasoning, or Liquid smoke. I do add a bay leaf and smoked Hamhocks. May try your version just to see.
Doris says
What could you use in place of a pressure cooker?
Dawn says
Use a regular pot and follow the cooking instructions under point #3.
Jill says
I made this last night, it was great. No black-eyed peas 🙁 but I used Red Nightfall beans from Rancho Gordo, and it worked fine. Very tasty and comes together quickly. I ended up cooking the beans first in my IP only because I don’t soak beans and had no idea how long it would take to cook them. Then I just threw everything together and simmered it. Wonderful!
Deanna says
Just made this today. I used pinto beans since I didn’t have black eyed peas. The pintos take a little longer to cook. They tasted amazing! Made it to go along with a pot of gumbo z’herbs and will make some wild rice. I imagine they will taste even better tomorrow !!!
Sue says
This looks delicious and I have all of the ingredients on hand! One question I have is concerning pressure cooking the beans, they tend to start to fall apart. They still taste amazing but look funny. Any suggestions to avoid that? I use the Fagor.
Susan Voisin says
I find that 10 minutes at high pressure with quick release gives me peas that are still intact. How much time are you giving yours?
Jocelyn says
This is great! I added a can of tomato sauce , some chili powder, and extra hot sauce. I soaked overnight, so I probably should have put one less cup of water in the instant pot.
Made some cornbread to go with this and ate it like stew without any rice.
Yum!
Emma says
Hi thanks for your recipe i was googling vegan black eye peas. Here in the uk i wasnt aware of your new years tradition with black eye peas but this so yummy could eat eveeyday. I only added some fresh coriander/cilantro and served with quinoa and raw spinach salad and home made slaw. Will definately check out your other recipes. Many thanks again Emma Derby Uk