Cook in a slow cooker or on stovetop, Slow Cooked Vegetarian Black-Eyed Peas are not just for new years. Black-eyed peas make a healthy stand alone meal or can become a part of other delicious recipes like this Black Eyed Pea Salad or my BBQ Black Eyed Pea Collard Rolls. This recipe is vegan and easily gluten free. [ see recipe card for VIDEO ]
Table of Contents
Not Just for New Years Vegetarian Black Eyed Peas Recipe
Ma used to make black-eyed peas in the slow cooker and had a hand in my love of these little peas. Back in the day, we always had some sort of ham or kielbasa with black-eyed peas and we only had them, it seems, on New Years Day (Ma?).
It’s a tradition in the South to eat black-eyed peas on New Years Day for good luck! I eat them pretty regularly now meatless, but sometimes with grilled veggie kielbasa (SO good!).
About Black-Eyed Peas
Black-eyed peas, aka cowpeas, are little power houses of nutrition and not just for new year’s good luck! These legumes are available year round, are filling and make a hearty meal. Black-eyed peas are packed with fiber, protein, magnesium, folate and are low in calories. Best of all, black eyed peas are pretty inexpensive especially when bought in bulk.
Black-eyed peas don’t need to be soaked, but they can be. Cooking time is only decreased slightly if the peas are soaked first.
Ingredients for Slow Cooker Black-Eyed Peas
Simple ingredients come together for the most tender and tastiest black eyed peas recipe. Here’s what you’ll need for the recipe (see recipe card for details):
- Dried Black-Eyed Peas – look for black-eyed peas in the bulk bins for best value.
- Onion – red or yellow onion may be used.
- Green and Red Bell Pepper – for flavor and color!
- Fresh Garlic – use fresh for best flavor.
- Tabasco – adds that extra flavor and interest. Add more to taste!
- Liquid Smoke – for a vegetarian and vegan smoky flavor. Liquid Smoke offers a subtle yet effective stand in for any smoky flavor meat could offer. Look for a brand with the simplest ingredients. I like Liquid Smoke.
- Prepared Yellow Mustard – just a hit for flavor and a bit of tangy.
- Bay Leaf – my secret ingredient in so many recipes. I’m amazed at the flavor bay leaf adds.
- Veggie Broth – a flavorful veggie broth makes all the difference. Have you tried Better Than Boullion? It’s a flavorful veggie broth concentrate, so you get more for your buck and there’s no carton to throw away.
RELATED: Love black eyed peas? Try my one pot Black Eyed Pea Sweet Potato Cornbread Pot Pie or Hoppin’ John Stew recipe!
How to Make Vegetarian and Vegan Black-Eyed Peas
This vegan black-eyed peas recipe has all the flavor of traditionally cooked peas without meat. You can make em’ in the crock pot or stovetop. Here’s how to do it (see recipe card for details):
- First, start with dry black-eyed peas. There’s no need to soak, but if you do, the cook time is reduced only slightly.
- Second, after sorting and rinsing, put the peas straight into the pot with the bell peppers, garlic, onion, liquid smoke, mustard, bay leaf and broth/water. This is the same for both crock pot and stovetop.
- Last, cook the (unsoaked) peas in the crock pot on high for about 4 -5 hours or low for about 6-7 hours OR on the stovetop in a large pot on medium heat for about 50 minutes.
Age of beans, variations in slow cooker temperature, and soaked or unsoaked peas will effect how long the beans need to cook before they’re done. Use the cook times as a guide. The peas are ready when they’re tender yet not mushy.
What to Serve with Black Eyed Peas
- Jalapeno Cheddar Cornbread
- Gluten Free Cornbread
- Artichoke Chickpea Vegan Crab Cakes
- Pulled Portobello BBQ Sandwiches
- BBQ Tofu Veggie Kebabs
- Roasted Cauliflower Mac and Cheese
Expert Tips
- Crock Pot or Stovetop? I’ve included how to make these peas in the crock pot and on the stovetop, soaked or unsoaked.
- Spicy? Turn up the heat by adding more Tabasco, minced jalapeños or red pepper flakes to taste.
- Find liquid smoke at your grocery where BBQ and other hot sauces are sold and look for the simplest ingredient list with words you can pronounce. Look for gluten free if needed.
- Add Some Greens! For even more veggie action, go for adding ribboned kale, chard or collard greens. Add the greens to the black-eyed peas in the crock pot about 20 minutes before you’re ready to eat, stovetop about 10 minutes. Or add a few handfuls of spinach, adding at the very end of cooking until just wilted.
- Make it a Soup/Stew, transfer about 2-3 cups of the peas and cooking liquid to a blender and puree the mixture. Add it back into the soup pot.
- When are They Ready? Age of black-eyed peas, soaking or not soaking the peas and variations in slow cooker temperature will effect how long the beans need to cook before they’re done. Taste the peas as they near the suggested cook times in the recipe. The peas are ready when they’re tender yet not mushy.
More Ways to Love Vegetarian Black-Eyed Peas
Not only is this slow cooker black-eyed peas recipe easy, but the peas are versatile too. Use the peas in other recipes, like:
- Cajun Stewed Black Eyed Peas and Greens
- BBQ Black Eyed Pea Collard Rolls
- Black Eyed Peas with Smoky Collards and Cheesy Grits
- Harissa Stewed Black-Eyed Peas with Okra and Collard Greens
Slow Cooked Vegetarian Black-Eyed Peas Recipe
Ingredients
- 1 ½ C (270g) Dry Black Eyed Peas
- 2 Cloves of Garlic minced
- 1 C (140g) Purple/Red Onion medium dice, about one small onion
- ½ C (70g) Red Bell Pepper small dice, about 1/2 a medium bell
- ½ C (70g) Green Bell Pepper small dice, about 1/2 a medium bell
- 2 tsp Tabasco
- 1 tsp Salt
- 1 tsp Liquid Smoke gluten free if needed
- 1 tsp Yellow Mustard
- 1 Bayleaf
- 5 C (1.1kg) Vegetable Broth 4 C (880g) if using soaked peas (a combination of 1/2 broth and 1/2 water can be used - then, adjust salt to taste)
- ¼ C (6g) Chopped Parsley or Green Onion for Garnish
Instructions
- Decide on cooking method (crock pot or stovetop) and if you'll soak the peas or not. Soaking isn't necessary, but If soaking, soak overnight in enough water to cover the peas by about four inches (1.5cm). Rinse and drain the peas before cooking. Soaking reduces the cook time only slightly.
- To Cook the PeasMeasure, rinse and sort through the peas making sure they are free of stones and dirt. Choose method A or B to cook the peas. A. For the Crock Pot: Add the black eyed peas, garlic, onion, bell pepper, Tabasco, salt, liquid smoke, mustard, bayleaf and veggie broth (5 cups of broth/water if using unsoaked peas, 4 cups if using soaked peas) to the slow cooker. Give the ingredients a stir, place the lid on the slow cooker. Unsoaked Peas: Cook on high for about 4 -5 hours or low for about 6-7 hours. Soaked Peas: Cook on high for about 3 1/2 - 4 1/2 hours or low for about 5 1/2 - 6 1/2 hours.B. For the Stovetop: In a medium saucepot or Dutch oven, add the black eyed peas, garlic, onion, bell pepper, Tabasco, salt, liquid smoke, mustard, bayleaf and veggie broth (5 cups of broth/water if using unsoaked peas, 4 cups if using soaked peas) . Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. If the peas start drying out add more broth/water as needed. Soaked peas take just a little bit less time than unsoaked peas to cook.
- Age of beans and variations in slow cooker temperature will effect how long the beans need to cook before they're done. Start checking the peas before indicated cooking times are complete. Taste the beans for texture. The beans are ready when they're tender, still have a tooth yet are not mushy. Taste for salt adjustment.
- Serve the peas with or without their broth, garnish with parsley or green onions. Peas can also be served as a soup. Simply puree about 2-3 cups in a blender and return the puree' to soup pot with the remaining whole peas. Stir and ladle into soup bowls.
- Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks.
Video
Notes
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Jennifer
This is an amazing recipe!! My first time making them and they were perfect following the recipe just as it. Thank You
Marilyn
So easy and delicious. I make this every January to start the new year. Love the leftovers.
Pam
Absolutely delicious and couldn’t be easier PLUS the black eyed peas were done to perfection in the slow cooker. I used smoky chipotle Tabasco since one of the ingredients was Liquid Smoke, which I also used. Fabulous flavor. I’ll reheat tomorrow for company with some shredded greens
Traci York
Best news ever, Pam! Smoky chipotle Tabasco… ohhh that sounds delish!
Jessica
I’m making this recipe now on the stovetop. Do I cook the beans for only 45 mins uncovered?
Traci York
Hi Jessica! For the Stovetop: Simmer and cook for 45 minutes to one hour, uncovered. Cook until peas are tender, but not mushy. If the peas start drying out add more broth/water as needed. Soaked peas take just a little bit less time than unsoaked peas to cook. I hope this helps and you enjoy the BEPs!
Jessica
Happy New Year Traci, I hadn’t soaked the beans and noticed another reply to someone with the same question after the fact :). I cooked the beans a while longer both covered and uncovered so about 2.5 hours. I followed everything else to a T, and the BEPs taste so good! The best I’ve had. I’m so glad go have found your blog, and have found several other recipes to try. Thank you so much!
Cheryl
Tender black eye peas in crock pot. What a way to start the new year. Cheers!
Debbie Parrish
Hi,
I love reading your cooking letters. Everyone loves the black eyed peas. Pintos too.
Going to try the egg salad soon:)
Traci
Hi Debbie! Thank you for your note and sending a smile. It truly made my day! Let me know how the egg salad goes!
Jocelyn
This is SUCH a delicious recipe! Since going vegetarian, I’ve been searching for ways to make beans, cabbage and the like savory and smoky without Ham hock. This does it for me! I didn’t have bell pepper so instead I diced up one medium sized carrot and threw that in. Super yum! Thank you, Traci, for the recipe! :)
Traci
Hi Jocelyn! Thank you for your note and giving the recipe a go! I’m super happy to hear you’re enjoying the peas and they satisfied that savory and smoky flavor profile (I love it too!).
Chloe Greding
Very delicious! I’ve been trying to eat more vegetarian-based meals while also having them be filling enough for my husband. This did the trick with your smoky collard greens over rice! I added a little paprika to mine and used 1 yellow and 1 orange bell pepper. Thanks for the recipe!
Traci
Hooary! SO happy to hear Chloe! Thank you for your note and giving the black eyed peas and collards – yum (!!) a go… aren’t they so satisfying?
Heather
Our whole family loved this recipe! We used green & yellow bell peppers bc that’s what we had on hand, and I forgot the bay leaf – still delicious without it. We literally raced each other to eat the leftovers for lunch! I won. :)
Traci
HI Heather! Hooray for a WIN-WIN tonight! Thank you for sending a smile. I loved reading your note!
Claire Caunes
I love these! I’m putting them into the crockpot in the morning so I can make your fabulous Collard Greens recipe for dinner, the second time around. I’ll include the grits if I have the energy tonight 😊
Traci
So happy to hear Claire! Thank you for your note, rating and giving the recipe a go!
Eliza
These are delicious! And so easy! I’m about to make them for the second time, with some cornbread. Thank you for the recipe :)
Traci
Hi Eliza! Thank YOU for coming back and leaving a note! SO happy to hear you’re enjoying the recipe… and with cornbread, even better!
JOANNE JOHNSON
The picture of your bowl of black eye peas is the best I have ever seen. Therefore I will put my ham hock in the freezer and I will make your vegetarian version.
Traci
Hi Joanne! Thank you for your kind words. I hope you enjoy the recipe, meat free!
Ann
I do not own a slow cooker and wondered how to adjust to a stove top.
Traci
Hi Ann… give this a try: Soak the peas overnight. Drain and rinse. Set aside. In a large stock pot or Dutch oven, heat a few teaspoons of oil to shimmering. Add the onion and bell peppers and cook until softened – about 8 minutes. Add the garlic, stir one minute. Pour in the veggie broth, then all the remaining ingredients (except parsley). Add the, dried (and soaked) black-eyed peas. Stir. Bring to a boil, then turn the heat down to a low simmer. Place a lid on the pot and cook for about 40-50 minutes or until the peas are tender, but not mushy. Check the peas periodically and add more broth or water if the liquid starts getting low. I hope this helps, Ann!
Delyssa
Do you not serve them with the liquid? In the photo it doesn’t look like they have any.
Traci
Hi Delyssa! Serve with or without liquid. If using the peas in another recipe like stuffed collard rolls, I drain the liquid. If sharing as a main with tofu or vegetarian sausage, I keep the liquid. I hope this helps and you enjoy the recipe!
Traci
Hi Ammon! You can sub chicken stock using a 1:1 ratio.
Kristin
Hi there…. If you were to soak the peas first (for nutrition reasons) do you know how one might adjust the liquid amount and the cook time to accommodate?
Traci
Hi Kristin! I’m not sure about the difference here. I know that when fast cooking beans, theres little difference between cook time and added liquid when leaving the beans soaked or unsoaked. I’m sorry I can’t be more help here.
Lisa Thorpe
How do you double this recipe? Thanks.
Traci
Hi Lisa! Multiply each ingredient amount by two and you’ll double the recipe!
Elaine
Hello Traci,
Just a quick question how many servings do you get from this? Looks awesome looking forward to making it this week to add to my budha bowls.
Traci
Hi Elaine! Thank you for your note. You should get about 4 1/2, 1/2 C servings. They freeze beautifully too! I hope this helps.
Dave
In your recipe,
That one tsp. Mustard, is that dry mustard?
Traci
Hi Dave! It’s just yellow mustard, like the kind you’d spread on a sandwich. I hope this helps. :D
Meg
I am going to try this tomorrow, as I am new to your website. This is exciting. I have been Vegan for 1 year now and love finding new sources of food that my husband (meat eater) will try.
Traci
Hi Meg! I know it can be a challenge when you and your husband eat differently. Rob still eats meat occasionally, but is eating less and less of it over time. Plus, since I am the cook, he is pretty amicable to anything I make : ). I hope you enjoy the recipe! Thanks for stopping by!
Lynne
My office mates will be surprised when I put the slow cooker under my desk to make this at work…
Traci
Hi Lynne!
Can’t wait to hear what they say when the wafting aroma of black eyed peas infiltrates the office! They’ll be making their way to your desk with bowls in hand! LOL! Hope you enjoy the recipe!
Lynne
I wonder if the rest of the gang in the office will be surprised when I roll in with a slow cooker and start making this under my desk? hmmmmmmm…
Jesse
Nice job Traci! I love the addition of Tabasco..
Remind me to tell yo of my patented smoked Japanese root pickle that makes an nice, flavorful smoky broth.
Chuck lonski
Traci….. Congrats on your new and most excellent website. I watch rob eat wonderful food on a daily basis…… Most everyone is jealous and wanting to sample his dinner.
Traci
Thank you Chuck, for your kind comments!