In this vegan Creole black-eyed peas recipe, the seasonings combine in a nice, thick gravy that envelops the peas like a cream sauce and actually isn’t very spicy at all.
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.
For more lucky New Year’s Day recipes, check out my Black-eyed Peas and Greens page.
Creole Black-eyed Peas
Ingredients
- 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 ounces canned 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
Instructions
- Heat a large pressure cooker over high heat (use the Sauté button on the Instant Pot). 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. (Use the Manual button on the IP and set to 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. (Use Sauté on IP and adjust to low.) 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.
Nutritional info is approximate.
Tiffany LaGorio
January 20, 2018 at 7:01 amWe were looking for a new black-eyed peas recipe for New Years day and came across yours. As one who used to live in New Orleans for 5 years, this recipe is AMAZING! It’s so quick and creamy when made in the Instant Pot. Love it!
Sue
February 13, 2019 at 8:49 amTwo thumbs up. Thanks for the recipe.
Elizabeth
April 24, 2019 at 7:46 pmSo so good! My mother-in-law made this for us when we were visiting and it was amazing! I requested the recipe. Only change was to add 1/2-3/4 cup of barley to the peas before pressure cooking. This helped absorb some of the yummy broth and thicken it up a bit more. Almost like a chili consistency. Yum yum, I omitted serving it over rice.
Tracy
October 8, 2019 at 8:16 amAt first I didn’t realize this was vegan as I had only seen the recipe and not the title of the page. When I realized it was vegan and didn’t have the traditional ham that I’m used to, I was a bit skeptical. Definitely glad I didn’t just put this recipe to the side as it was OUTSTANDING. Even my mother who hates black eyed peas and won’t even eat a spoonful on New Year’s has asked me to make this one again.
Amber
October 30, 2019 at 11:43 amThis worked well with frozen black eyed peas! I boiled them for about 30 minutes. I imagine it would be fine with canned as well if you want to save time. I love the recipe and look forward to making it again soon.
Arleen Wobser
December 27, 2019 at 3:57 pmI make this every New Year’s. Everyone loves it. Thanks for so many great recipes. Happy New Year!
Sal
March 7, 2020 at 2:48 pmWhat is a good hot sauce for this?
Susan Voisin
March 7, 2020 at 3:56 pmAny one you like! My favorite is only sold in Louisiana, but Frank’s and Cholula are good.
Dawn
April 10, 2020 at 9:23 amI don’t have a instapot or pressure cooker…. does anyone have a suggested conversion to do this on stovetop?
Susan Voisin
April 10, 2020 at 9:28 amThe third step gives the stoptop instructions. The time will vary depending on your black eyed peas.