Vegan Black eyed peas

5 from 11 votes

A vegan Mediterranean Black Eyed Peas Recipe that is spicy with a nice mild flavors. Try this recipe as a new way to welcome the year!

Prep Time3 hrs

Cook Time50 mins

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Diet: Halal, Vegan, Vegetarian

Servings: servings

Calories: 288.2kcal

Author: Amira

Ingredients

1 ½ cup (270g) dry black eyed peas.
½ teaspoon baking soda.
2 Tablespoons Olive Oil.
1 large onion diced.
2 garlic cloves minced.
¾ - 1 teaspoon Oregano.
1 teaspoon pink salt or to taste.
½ teaspoon black pepper.
¼-1/2 teaspoon cayenne pepper optional
1 can (15oz/425g) tomato sauce.
2 cups water or vegetable stock.
2 Tablespoon tomato paste.

Instructions

In a colander wash the peas thoroughly with cold water then place in a deep bowl covering with 3-4 inches of cold water. Stir in the baking soda.Cover and let it soak for 3 hours.
Drain and rinse the beans then set aside.
In a large pot heat the olive oil then sauté onions and garlic for 2-3 minutes until translucent and fragrant.
Add tomato sauce, water, spices and tomato paste.
Add the beans to the pot and stir well, bring to a boil.
Reduce heat to low and simmer covered for 30-40 minutes checking in between for liquid level.
Taste and adjust the salt level if needed. Serve with crusty bread/ pita bread or white rice.

Video

Notes

Instant Pot directions:
Do not soak the beans.
Set the IP on sauté then add oil and follow directions until you add the beans.
Cover and pressure cook on high for 15 minutes.
If you soaked your beans then I would recommend cutting back on the cooking time by half.
Slow cooker directions:
I prefer to sauté onions and garlic first on stove top then add everything to the slow cooker and cook on low for 8-10 hours or high for 5-6 hours.
You can also mix everything together in the slow cooker and cook on low for 8-10 hours or high for 5 to 6 hours.
Canned peas directions:
If you prefer using canned peas then rinse thoroughly with cold water and add to the pot. Adjust cooking time as it will take way less time to cook.
I've used olive oil in this recipe but you can use whatever oil you like.
For a smoky flavor, not traditional, add smoked paprika or liquid smoke.
I love mine with water but you can use vegetable stock instead.
I you want to add meat feel free to use it as my mom did. Ground beef works great for this recipe too.
Cayenne pepper is optional and not traditional but it took the beans to a whole new level of deliciousness.
Taste the level of doneness yourself. I like mine soft but not mushy, you might want yours to be more firm than mine.
To soak or not? Some people say it is not necessary to soak beans anymore. I soaked mine as this is how I am used to. If you did not soak them then they will take a little longer to cook.
Storage: Store leftovers in an air-tight container in the fridge for 4-5 days. You can also freeze for up to 6 months.

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Nutrition