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Creole Black-eyed Peas

January 8, 2008 By Susan Voisin 119 Comments
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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.

These Creole Black-eyed Peas are creamy, spicy, and delicious--as well as low-fat and vegan.

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.

 

Creole Black-eyed Peas

For more lucky New Year’s Day recipes, check out my other favorite Black Eyed Peas and Greens Recipes.

Creole Blackeyed Peas
5 from 19 votes
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Creole Black-eyed Peas

Gluten Free
Nut Free
Soy Free
Tender black-eyed peas in a creamy, creole sauce that's spicy but not hot. These vegan black-eyed peas are so much faster in a pressure cooker, but if you don’t have one, soak your peas overnight and follow the instructions at the end of the recipe.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Author Susan Voisin

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 tablespoon hot sauce or to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne or more to taste
  • 1/2 teaspoon Liquid Smoke flavoring or smoked salt to taste
  • cooked rice to serve

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, stir well, scrapping the bottom to remove any burned bits, 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, adjust to low, and stir scrapping the bottom once in a while.) 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.
Nutrition Facts
Creole Black-eyed Peas
Amount Per Serving (1 serving)
Calories 209 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 481mg21%
Carbohydrates 58g19%
Fiber 12g50%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course
Cuisine Cajun, Instant Pot, Vegan
Keyword black eyed peas, cajun, hoppin john
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Creole Black Eyed Peas: Tender black-eyed peas in a creamy, creole sauce that's spicy but not hot. The best vegan black-eyed peas recipe! #vegan #wfpb #newyears

Creole Black-eyed Peas

Original 2008 photo

Filed Under: Instant Pot and Pressure Cooker, Main Dishes, Recipes, Vegan Weight Watchers Recipes with Zero Points Tagged With: Eat-to-Live, Gluten-free, Holidays, Louisiana, New Year’s Day Black-eyed Peas and Greens Recipes, Southern cooking

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Comments

  1. Tiffany LaGorio

    January 20, 2018 at 7:01 am

    We 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!

    Reply
  2. Sue

    February 13, 2019 at 8:49 am

    Two thumbs up. Thanks for the recipe.

    Reply
  3. Elizabeth

    April 24, 2019 at 7:46 pm

    So 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.

    Reply
  4. Tracy

    October 8, 2019 at 8:16 am

    At 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.

    Reply
  5. Amber

    October 30, 2019 at 11:43 am

    This 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.

    Reply
  6. Arleen Wobser

    December 27, 2019 at 3:57 pm

    I make this every New Year’s. Everyone loves it. Thanks for so many great recipes. Happy New Year!

    Reply
  7. Sal

    March 7, 2020 at 2:48 pm

    What is a good hot sauce for this?

    Reply
    • Susan Voisin

      March 7, 2020 at 3:56 pm

      Any one you like! My favorite is only sold in Louisiana, but Frank’s and Cholula are good.

      Reply
  8. Dawn

    April 10, 2020 at 9:23 am

    I don’t have a instapot or pressure cooker…. does anyone have a suggested conversion to do this on stovetop?

    Reply
    • Susan Voisin

      April 10, 2020 at 9:28 am

      The third step gives the stoptop instructions. The time will vary depending on your black eyed peas.

      Reply
  9. Ivy

    December 30, 2020 at 11:30 am

    This looks amazing!!! I’m going to use fresh black-eyed peas from the produce department because they’re available right now. My only problem is my hubs doesn’t like green pepper. Should I use red? Thanks for another wonderful recipe, Susan!

    Reply
    • Susan Voisin

      December 30, 2020 at 4:05 pm

      Red pepper will be great! I hope you both enjoy it.

      Reply
  10. Darlene

    December 31, 2020 at 4:23 pm

    Just making sure that if making in the Instant pot you don’t need to soak the peas?

    Reply
    • Susan Voisin

      December 31, 2020 at 4:27 pm

      Exactly. Just rinse them and check for stones or other debris.

      Reply
  11. Elvia Cox

    January 1, 2021 at 1:14 am

    What happens with the can 15 oz. canned diced tomatoes?

    Reply
    • Susan Voisin

      January 1, 2021 at 9:41 am

      They get added in step 2 with the other ingredients.

      Reply
      • Elvia

        January 5, 2021 at 1:05 pm

        Follow up. Thank you for this wonderful recipe. I made it for New Year’s Day, it was a hit. I added vegan sausages to the recipe. Yum, yum, yum!

        Reply
        • Elvia

          January 5, 2021 at 1:09 pm

          I gave it a five star rating, I don’t know why it is showing three stars?

          Reply
  12. Vee Tibbs

    January 3, 2021 at 5:23 am

    Saw this on Instagram, Definitely will try this . Will this recipe work in a slow cooker?

    Reply
    • Susan Voisin

      January 3, 2021 at 9:10 am

      I haven’t made it in a slow cooker, but it should work. Start with peas that have been soaked overnight, and expect to cook it for several hours on high.

      Reply
  13. henrietta

    January 4, 2021 at 9:59 am

    If I substitute with canned beans –how many cans and do Ineed to adjust the water in the recipe. Thanks.

    Reply
  14. Henrietta

    January 4, 2021 at 10:01 am

    How do I adjust the recipe if I used canned beans instead of dried? How many cans and should I reduce the amount of water. Thanks.

    Reply
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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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