|Nutritional Guidelines (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 9g||30%|
|Total Sugars 11g|
|Vitamin C 14mg||71%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Black-eyed peas are a popular food around the globe. While believed to be originally cultivated in West Africa, black-eyed peas are grown in Asia, Africa, and the southern states of the U.S. Also known as buñuelo, lobia, chè đậu trắng, rongi, alsande kalu, kacang, and tolo, black-eyed peas are actually beans with a misleading name.
Although traditional recipes for black-eyed peas call for salt pork to season the nutritious legume, this recipe is vegan. It's a hot dish that's delicious paired with rice or another grain.
For an extra-lucky new year, eat a helping of black-eyed peas on New Year's Day with collard greens, which is believed to bring wealth. The tradition has ties to the Civil War and the Emancipation Proclamation, but it may go back much further. Some accounts say black-eyed peas were the only food available to newly freed enslaved people after the Emancipation Proclamation took effect on New Year's Day in 1863. There's also a story about Union soldiers leaving behind the legume after pillaging a Confederate camp. The blunder allowed the Confederates to survive winter.
Lucky or not, black-eyed peas and collard greens are ultra-nutritious, so you'll start your year off on the right foot. Make your collard greens the traditional way or pair your black-eyed peas with vegan dirty rice and collard greens for a complete meal.
2 tablespoons olive oil
3 cups finely chopped onion
4 cloves garlic (minced)
1 (15-ounce) can low-sodium vegetable broth
4 cups dry black-eyed peas
5 cups water (more as needed)
2 (15-ounce) cans whole tomatoes
3 tablespoons tomato paste
2 tablespoons dark brown sugar
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Gather the ingredients.
In a large pot, heat the olive oil over high heat.
Add the onion and garlic and cook, stirring constantly, until the onion is translucent and fragrant.
Add the vegetable broth, black-eyed peas, water, tomatoes, tomato paste, and brown sugar, and bring to a boil.
Turn down the heat to low, cover, and simmer for 2 hours, or until the peas are tender. Add more water as needed.
Add salt and pepper to taste.
Serve and enjoy.
- This black-eyed peas dish can be eaten like a stew or served with couscous, rice, grits, or polenta.
- While black-eyed peas are classic for this recipe, any legume can be substituted with slight variations in consistency and cooking time.
How to Store and Freeze
- Leftovers can be stored in the refrigerator for up to five days in an airtight container.
- Vegan black-eyed peas can be frozen for up to six months. Place leftovers in a freezer-safe bag or airtight plastic container and label.