These smoky vegetarian black-eyed peas and greens will surprise you with how much flavour can come out of such simple ingredients. Beans, onion, red pepper, (lots of) garlic, chard and a good mix of spices is all you need to get a filling dish and a healthy dose of vitamins.
I’m aware that black-eyed peas and greens are traditionally served at New Year’s in the American south, and that now it’s April. Clearly I don’t care about tradition, these beautiful beans deserve to be eaten all year round.
My husband recently returned from the Extremadura region in western Spain with bags and bags of dried beans. He’s been harassing me ever since to do something with the beans (Do you wanna make beans? When are you going to do the beans? What about the beans? Huh? Huh?).
I had to get him off my back somehow and these smoky vegetarian black-eyed peas and greens were just the thing to shut him up!
So, “traditionally” these kinds of black-eyed peas would be prepared with ham or bacon or something similar. Obviously I won’t be doing that, but you can get all that lovely smoky flavour without the grease by using smoked paprika (of which we also have bags and bags from Extremadura) or liquid smoke.
Also, collard greens are usually used in this type of recipe, but since I can’t buy them here, I used chard as it’s in season now. Spinach would also be an option if you prefer.
We had a full meal with just these smoky vegetarian black-eyed peas and greens with cornbread. They can also be served over rice, quinoa or your grain of choice. They would also be a great side dish to anything grilled or pseudo-grilled like these roasted leeks with romesco sauce.
Wanna see how easy it is to make these smoky vegetarian black-eyed peas and greens? Watch the video:
These smoky vegetarian black-eyed peas and greens will surprise you with how much flavour can come out of such simple ingredients. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Smoky Vegetarian Black-Eyed Peas and Greens
Ingredients
Instructions
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Nutrition Information:
Yield: 4
Amount Per Serving:
Calories: 284Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 764mgCarbohydrates: 47gFiber: 10gSugar: 8gProtein: 17g
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Kylee says
This looks fantastic. My husband would absolutely LOVE this. I know I will too!
Can't wait to try it.
Melissa says
Thanks! these beans are amazing, you'll both love them, I'm sure 🙂
Barb says
Great recipe for black eyed peas. What's in your cornbread?
Melissa says
It's a zucchini and onion cornbread from this recipe that I tried to veganize with soy buttermilk and leaving out the eggs: http://www.kitchensimmer.com/2013/07/zucchini-cornbread.html
It was quite dry and compact so the recipe still needs some tweaking.
Marla says
We're making these beans for 40 people next week. Looking forward to it! Thanks Mel!
Melissa says
That's a lot of beans, good luck!
Boyan Minchev says
I love Cajun and specially when is smoky mmm yummy. Thanks for sharing this recipe.
Ashley says
Will be making these this year for New Years. They look excellent! Will let you know how they turn out. Yum
Cynthia Marston says
Is soaking and draining enough to take the gas out? I do pintos and wonder....are split pea soup as gassy?
Natasha says
Thanks for the recipe! When using frozen or canned black-eyed peas, how much cooking time do you recommend?
Maya says
I made this for New Year's, Very Good!!!!!!!! Thanks!
Julie Leahy says
I made this for New Years Day. The seasonings are fantastic. I added a 15 oz can of diced tomatoes and some sweet corn and liked it very much.
Victoria McFadden says
What happens if I cook it with the smoked paprika in the pot instead of adding it afterwards? I cook my other beans with smoked paprika. I’m not trying to be rude. I’m trying to understand. I’m going to make this recipe this week.
Melissa says
Great question. Cooking smoked paprika for a long time diminishes both the flavour and the colour. For the best smoky flavour, add it near the end of cooking.