This dish is a perfect accompaniment to my Ropa Vieja, or it’s an easy meal served by itself! I used canned beans to make it a quick weeknight meal-It can be ready in 25 minutes or less! But if you have the time you can slow cook your beans for an extra layer of flavor.
Black beans are legumes. Also known as turtle beans because of their formidable, shell-like appearance, black beans are, in fact, the edible seeds of the plant. Black beans are rich in carbohydrates, and they are also an excellent source of fiber (both soluble and insoluble). Black beans also do not contain sugar. So depending on how they’re cooked, they can have a low glycemic index. Black beans are also protein powerhouses, with 7 grams of protein in a 1/2 cup serving!
If you want a little heat feel free to add a jalapeño, or your favorite hot sauce! I like to serve this with a long grain white rice. Enjoy!
Growing up in a southern family, eating black-eyed peas was a part of every Sunday meal at our house. I don’t quite remember, but I think Grandma just opened a can of beans, threw in a ham bone, and called it dinner! My recipe has evolved over the years, and this one is my favorite! This vegan version pays homage to my New Orleans side of the family, and its creole influence lends a rich, creamy, and super smoky deliciousness!
Though called a pea, black-eyed peas are a variety of the cowpea and are technically a bean. In the South, this dish is referred to as Hoppin’ John, and while a traditional Hoppin’ John is made with bacon, a ham hock, or fatback, this vegan version uses liquid smoke.
It is customary to make black-eyed peas on New Year’s Day for good luck and prosperity for the New Year in southern culture. Served with greens (collards, mustard, or turnip greens, which vary regionally), the peas represent coins, the greens represent paper money. Cornbread is often served with black-eyed peas and greens, represents gold.
Serve over rice, with a piece of cornbread, and enjoy! Oh, and don’t forget the hot sauce!
I like to use dried beans because most canned black-eyed peas are simmered in a ham broth. Or they contain Disodium EDTA, which is a preservative used to promote color retention. It is synthesized from ethylenediamine, formaldehyde, and sodium cyanide. EEK! But you can use canned beans in a pinch, or if you don’t want to wait! When I used canned beans of any kind, I like to use the Eden Organic brand.
Rinse dried black-eyed pea beans, pick through and discard any debris or bad beans. Add beans to a stockpot and bring to a boil. Boil for 5 minutes and remove from heat. Cover and let sit for 1-2 hours.
Warm a large, heavy skillet (I use cast iron), add 2 tbsp oil. When the oil is shimmering, add onions, bell pepper, celery, garlic, and jalapeños, sauté the mixture for 3-5 minutes. Add voodoo seasoning mix. Sauté until mixture has softened, about 3 minutes.
Add vegetable stock, tomatoes, tomato paste, and bay leaf.
Drain the soaked beans, rinse, and add the beans to the pot.
Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
At this point, if using, add collard greens, and cook for 5 more minutes, stirring occasionally,
Cook until beans are tender and slightly thickened.
Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
Remove the bay leaves.
Taste and adjust for seasonings with pepper, seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.