There aren’t alot of peas or bean quotes in the world, there are coffee bean quotes, fart jokes, and Mr. Bean quotes. I need to think of something clever about beans and change this! Maybe I should do a Fergie song lyric in here? I don’t know, I just really like Black Eyed Peas.
I love Black Eyed Peas, but they aren’t really peas. I actually love peas too, and lentils and well all legumes. Peanuts are legumes I think? According to the Library of Congress Black Eyed Peas are BEANS! I am a conspiracy theorist and I never really trust what the government tells us, but this makes sense. I’m from the south, we eat Black Eyed Peas on New Year’s Day. It’s for good luck or something. I should look it up. This year I’m late, sorry but here is my favorite vegetarian Black Eyed Pea Recipe. I actually love Hoppin’ John but I’ve cut out the meat, so I had to let John go, but if you serve this over rice, it’s very similar. I love this dish served with collards as a proper Southerner’s New Year’s Day feast.
I feel like I can’t post a recipe without telling you the good news about beans. Beans are full of nutrients, including copper, folate, iron, magnesium, potassium, and zinc, as well as protein and fiber.
Southern Style Vegetarian Black Eyed Peas Recipe
Ingredients
- 2 tablespoon olive oil
- 3 cups onion (finely chopped)
- 4 cloves garlic (minced)
- 1 (15-ounce) can vegetable broth (low-sodium)
- 4 cups dry black-eyed peas
- 5 cups water (plus more, if needed)
- 2 (15-ounce) cans whole tomatoes or ROTEL.
- 3 tablespoons sofrito
- 2 tablespoons cumin
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions.
In a large pot, heat oil, add the onions and garlic and cook, stirring constantly, until the onions are translucent and fragrant. Add the vegetable stock, black-eyed peas, water, tomatoes, sofrito, and spices then 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.
Top with cilantro, cheese (daiya for vegetarians), diced onion, sour cream, lime or hot sauce. The topping ideas are limitless. I grew up and my grandmother would crumble a piece of cornbread on top of hers, or pour the Black Eyed Peas on top of the cornbread. It’s really good. If you toss fresh corn and avocado in yours, you have what we call Texas Caviar.
Sofrito is new to me, but I feel like it should be tossed in everything now. Where has it been all of my life? Sofrito is a cooking base that many Spanish cultures use and it adds a new depth of flavor. The store bought versions are so good, I’m excited to hit the farmer’s market and make it myself. The Spruce Eats has a recipe for it, that I have in my bookmarks ready to go. But you can find it in the International aisle at any grocery store.
And while we are on the topics of lovely sauces, Cholula is the best hot sauce. It may not have the heat of some of the others, but it’s flavor is smooth and not too vinegary. It’s the best and I’ll die on the Cholula hill.
