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Made from scratch and perfectly seasoned, this easy blackeye peas recipe is a healthy and meat-free option that the whole family will love. Get stovetop directions as well as quicker Instant Pot directions too.
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Blackeye peas are a traditional Southern soul food that is typically enjoyed on New Year’s Day to bring prosperity for the year. But honestly, I eat them all year round because they are so good!
This version of blackeye peas is made with dried beans and cooked in the water the dried beans have soaked in. You could also use broth instead if that’s your thing, but properly cooking and seasoning the water the beans have soaked in provides an equally delicious dish.
I opted to make this dish meatless and I’m so glad I did, it’s equally delicious without it. This vegan recipe is easy to make and the cooking time is totally hands-off. Seasoned with herbs and made with fresh veggies, this healthy dish is too good not to make!
Be sure to try my Homemade Baked Beans and Jamaican Instant Pot Rice and Beans too!
How to make this blackeye peas recipe
- Gather your ingredients. You can soak your beans overnight or quick soak the beans for them to cook a bit faster. I prefer to quick soak the beans.
- To quick soak: Rinse and sort through blackeye peas. Cover black eyed peas with water in a large pot. Bring to rapid boil over high heat and boil for about 2 minutes. Turn off heat and remove the pot from the heat. Cover and let sit for 1 hour.
- When ready to cook, add chopped red bell pepper, thyme, Cajun seasoning, red pepper flakes, celery salt, chopped garlic cloves, and chopped green onions to the peas and the soaking lid and stir to combine. Place the bay leaves on top and place the pot over medium heat. Bring to a simmer and then cover the pot. Cook covered for 20-45 minutes, stirring occasionally, until the beans are tender. Remove from heat, remove the bay leaves and thyme stems. Serve enjoy.
Can you make this recipe in an Instant Pot?
Soaking and cooking dried beans from scratch does require a bit of time, though that time is totally hands-off. If time isn’t on your side, you can quickly cook this recipe in a pressure cooker like an Instant Pot and they are ready to serve in a fraction of the time.
Add all ingredients to the pressure cooker. Cook on high pressure for 17 minutes. Once pressure cooking time is up, allow the pressure cooker to naturally release for 10 minutes, then quick release any remaining pressure. Remove the bay leaves and thyme stems before serving.
Can you use canned blackeye peas?
For the best flavors and textures, I highly recommend using dried peas for the best results. For ease and convenience, you can use canned beans. Add them with the liquid in the can to a pot, along with the rest of the ingredients, plus a cup or two of water. Simmer for 20 minutes.
What do you serve them with?
I love to serve these vegan blackeye peas with a side of white rice for a hearty, filling, and delicious meal, and they’d be great served with my kale rice. They are great to serve up with collard greens or other veggie side dishes.
Recipe Notes and Tips
- I cook my blackeye peas in the soaking liquid. You can discard the soaking liquid and cook in fresh water or broth instead.
- You could also soak your beans overnight. Soaking is not required but it will allow your beans to cook faster.
- Blackeye peas that have been soaked can cook in as little as 20 minutes. Cook them until they are tender. Overcooking them will make them mushy.
- This blackeye peas recipe will keep well, covered in the fridge for up to 5 days. It can be reheated on the stovetop.
More Southern Recipes
- Southern Pinto Bean Pie
- Southern Style Shrimp and Grits
- Easy Southern Pickled Shrimp
- Southern Potato Salad
- Blackeye Peas Salad
Blackeye Peas Recipe (Vegan)
Made from scratch and perfectly seasoned, this easy blackeye peas recipe is a healthy and meat-free option that the whole family will love. Get stovetop directions as well as quicker Instant Pot ones too.
Course Main Course
Cuisine American
Keyword black eye peas from scratch, how to cook dried black eye peas, seasoned black eye peas
Prep Time 10 minutes minutes
Cook Time 1 hour hour 30 minutes minutes
Total Time 1 hour hour 40 minutes minutes
Servings 4 servings
Calories 213kcal
Author Tanya
Ingredients
- ½ lb dried blackeye peas about 1 ¼ cup
- 4 cups water*
- 1 medium red bell pepper chopped (about 1 cup)
- 3 sprigs thyme
- 1 Tablespoon Cajun Seasoning
- ½ tsp red pepper flakes
- ½ teaspoon celery salt
- 3 garlic cloves chopped
- 3 Green onions chopped
- 2 bay leaves
- Salt and pepper to taste
Instructions
Stove top Instructions
To quick soak: Rinse and sort through blackeye peas. Cover black eyed peas with water in a large pot. Bring to rapid boil over high heat and boil for about 2 minutes. Turn off heat and remove the pot from the heat. Cover and let sit for 1 hour.
When ready to cook, add red bell pepper, thyme, Cajun seasoning, red pepper flakes, celery salt, garlic cloves, and green onions to the peas and the soaking lid and stir to combine. Place the bay leaves on top and place the pot over medium heat. Bring to a simmer and then cover the pot. Cook covered for 20-45 minutes, stirring occasionally, until the beans are tender. Remove from heat and remove the bay leaves and thyme stems before serving.
Pressure Cooker Instructions:
Add all ingredients to the pressure cooker. Cook on high pressure for 17 minutes. Once pressure cooking time is up, allow the pressure cooker to natural release for 10 minutes, then quick release any remaining pressure.
Notes
- I cook my blackeye peas in the soaking liquid. You can discard the soaking liquid and cook in fresh water or broth instead.
- You could also soak your beans overnight.
- This blackeye peas recipe will keep well, covered in the fridge for up to 5 days. It can be reheated on the stovetop.
Nutrition
Calories: 213kcal | Carbohydrates: 39g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 777mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2025IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 6mg
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