Cook in a slow cooker (crock pot) or on stovetop, Slow Cooked Vegetarian Black-Eyed Peas are not just for new years. Black-eyed peas make a hearty 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 ]
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “This is an amazing recipe!! My first time making them and they were perfect following the recipe just as it.” ~ Jennifer
Not Just for New Years Vegetarian Black Eyed Peas
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!).
This Recipe Is
- made in the crock pot or slow cooker
- soak or no soak
- stand alone main, side, or recipe component
What I love about this recipe is its versatility. You can enjoy them as a stand alone main, or side, or use them as a component in these reader favorites: Black Eyed Peas with Smoky Collards and Cheesy Grits or Harissa Stewed Black-Eyed Peas with Okra and Collard Greens.
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How to Make Vegetarian & Vegan Slow Cooked Black Eyed Peas step by step
About the Key Ingredients
- Dried Black-Eyed Peas: look for black-eyed peas in the bulk bins for best value.
- Tabasco: adds that extra flavor and interest. Add more to taste! It doesn’t make this recipe spicy, but you can add more to make it so.
- 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.
- 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.
Age of beans, variation in slow cooker temperature and soaked or unsoaked peas will effect how long they 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: my favorite side with this recipe when serving the black eyed peas as a main. It’s not spicy, or *too sweet* but the cheddar and jalapeno take this not your regular cornbread over the top!
- Gluten Free Cornbread: a reader favorite, it’s moist, tender and delicious!
- Artichoke Chickpea Vegan Crab Cakes: another reader favorite, you’d never know there’s no crab in these classic made vegetarian crabless cakes!
- Roasted Cauliflower Mac and Cheese: black eyed peas and mac and cheese were made for each other. As a bonus, this recipe comes with hidden veggies!
Traci’s Tips
- More Spice: Turn up the heat by adding Tabasco, minced jalapeños or red pepper flakes to taste. Or, share on the side for those who like a little more spice.
- 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.
Slow Cooked Vegetarian Black-Eyed Peas
Servings:6 Cups (1630g)
Calories:81kcal
[ see recipe VIDEO below ] Cook in a slow cooker or on the stovetop unsoaked or soaked, Slow Cooked Vegetarian Black-Eyed Peas are not just for new years. Black-eyed peas make a hearty stand alone meal or can become a part of other delicious recipes! This recipe is vegan and easily gluten free.You'll need a 6 quart or larger slow cooker or Dutch oven for this recipe.Age of the black-eyed peas and variations in slow cooker temperature will effect how long the beans need to cook before they're done. The peas are ready when they're tender yet not mushy.
Ingredients
- 1 ½ cups (270 grams) Dry Black Eyed Peas
- 2 Cloves of Garlic minced
- 1 cup (140 grams) Purple/Red Onion medium dice, about one small onion
- ½ cup (70 grams) Red Bell Pepper small dice, about 1/2 a medium bell
- ½ cup (70 grams) Green Bell Pepper small dice, about 1/2 a medium bell
- 2 teaspoons Tabasco
- 1 teaspoon Salt
- 1 teaspoon Liquid Smoke gluten free if needed
- 1 teaspoon Prepared Yellow Mustard
- 1 Bayleaf
- 5 cups (1.1 kg) Low Sodium 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 cup (6 grams) 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 to a 6 quart crock pot, 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
Age of the black-eyed peas and variations in slow cooker temperature will effect how long the beans need to cook before they’re done. The peas are ready when they’re tender yet not mushy.
These peas freeze well and can be used in other recipes.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 81kcal | Carbohydrates: 15g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 438mg | Potassium: 212mg | Fiber: 5g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 28mg | Calcium: 21mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
This is the 2nd time making this recipe, 1st time I used frozen black eyed peas it came out perfectly, tonight I’m making it again using canned black eyed peas any tips?
Hi Justin! Thank you for your from BEP frozen tip! If using canned already cooked black eyed peas, there’s no need to cook them as long. I’d start by sautéing the veggies in a little oil for about 8-10 minutes, or until slightly softened, then add the remaining ingredients. Be sure to rinse and drain the peas before adding them, and you’ll probably need to reduce the broth, but exactly how much I’m not sure without testing. Keep us posted, okay?
This was delicious! Thank you! We had it with your cornbread recipe. I’ll write a comment there too.
SO thrilled to receive your note, Homa! What a perfect pairing – BEP and cornbread!
My family said this is the best black eyed peas recipe they’ve had. Will definitely make it again!
Best news ever! Thank you for your note, Suzanne and giving a new recipe a try!
Traci,
This is the best black eyed pea recipe! I made a few minor changes because I did not have liquid smoke, tobasco or mustard. I added 1/8 teaspoon of cayenne pepper and 4 fresh chopped Bella mushrooms for a little extra oomph and texture, fantastic black eyed pea recipe, my new favorite and will make for new years from now on! Thank you!
I’d rather reason I’m gonna make the recipe as is. I’m having a lot of people over so I was thinking to double the recipe. Do I need to do anything different? Any other suggestions?
Hi Ariana! I’ve not doubled this recipe, but if I did, I don’t think I’d make any changes other than using a larger cook pot. Keep us posted if you give it a go!
I found this recipe last night so I soaked the beans overnight because I wanted to cook 1lb of beans. They only took about 30 to 40 minutes and they were nicely done. I made the recipe on the stove top and after cooking the onions and peppers I added the garlic and the seasoning. I only use 1/2 tsp of tabasco and 1/2 tsp of smoke liquid. I added 3 cups of cooked beans and enough liquid to cover them and cook everything another 30 minutes. Served on polenta with a green salad. Was delicious. Have enough for tomorrow with quinoa and will freeze the rest for another time. Thank you.
Hi Jocelyne! Thank you for your note and sharing your tips. Shared with polenta is soo gooood!
I come from a family of great cooks, but this is the best black eyed peas I’ve ever had! I followed the recipe exactly as is and it is beyond perfect! My family loves it just as much!
Hii Shanequa! LOVE hearing this! Thank you for giving the BEPs a go and sending a smile! I’m thrilled you and your family are enjoying the recipe.
Great recipe. I make the peas every Jan 1, and have always used ham of some sort for flavor. I’ve been watching my cholesterol these days, so I looked for something different. I absolutely loved these peas. I’ll never go back. I made the recipe as it is except for the tobasco. Used a slow cooker.
Thank you for your note, Barbara! SO glad you’re enjoying the peas!
Can you add Rotel to this recipe?
Hi Joanne! You can, but you’ll need to make adjustments with salt, broth and spices however since the overall recipe will be diluted with tomatoes, green chilies and tomato juices.
This is an amazing recipe!! My first time making them and they were perfect following the recipe just as it. Thank You
So easy and delicious. I make this every January to start the new year. Love the leftovers.
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
Best news ever, Pam! Smoky chipotle Tabasco… ohhh that sounds delish!
I’m making this recipe now on the stovetop. Do I cook the beans for only 45 mins uncovered?
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!
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!
Tender black eye peas in crock pot. What a way to start the new year. Cheers!
Hi,
I love reading your cooking letters. Everyone loves the black eyed peas. Pintos too.
Going to try the egg salad soon:)
Hi Debbie! Thank you for your note and sending a smile. It truly made my day! Let me know how the egg salad goes!
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! :)
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!).
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!
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?
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. :)
HI Heather! Hooray for a WIN-WIN tonight! Thank you for sending a smile. I loved reading your note!
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 😊
So happy to hear Claire! Thank you for your note, rating and giving the recipe a go!
These are delicious! And so easy! I’m about to make them for the second time, with some cornbread. Thank you for the recipe :)
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!
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.
Hi Joanne! Thank you for your kind words. I hope you enjoy the recipe, meat free!
I do not own a slow cooker and wondered how to adjust to a stove top.
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!
Do you not serve them with the liquid? In the photo it doesn’t look like they have any.
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!
Hi Ammon! You can sub chicken stock using a 1:1 ratio.
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?
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.
How do you double this recipe? Thanks.
Hi Lisa! Multiply each ingredient amount by two and you’ll double the recipe!
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.
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.
In your recipe,
That one tsp. Mustard, is that dry mustard?
Hi Dave! It’s just yellow mustard, like the kind you’d spread on a sandwich. I hope this helps. :D
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.
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!
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.