This easy Classic Vegan Black-Eyed Peas recipe can be made in an Instant Pot, slow cooker or on the stove-top. Customize the dish with your favorite seasonings and spices for a healthy plant-based meal that's freezer-friendly too!
Table of Contents
Here's Why This Recipe Works
My top 3 favorite reasons:
- Prepare On the Stovetop, Slow Cooker, or Instant Pot
- Customizable
- Freezer-Friendly
You'll love my healthy, plant-based black-eyed peas recipe that's perfect for meal prep for a quick meal on a busy weeknight.
Three Different Methods to Prepare
In my family growing up, it was a tradition to have a New Year's Day dinner with black-eyed peas and cabbage to bring in the New Year.
The story was the black-eyed peas "would bring you good luck" and the cabbage "would bring you money/good fortune" in the upcoming year.
Every year since I was a child, my parents would make black-eyed peas and cabbage on New Year's Day and I faithfully ate my share hoping for good luck and fortune.
This recipe is the one my parents made every year with the stovetop method and the one that I grew up with.
Now that I'm a mother, it's the same one that I make for my own family and I've taken their recipe and adapted it to make it in both a slow cooker and Instant Pot.
I'm so happy to share with you three different ways to prepare vegan black-eyed peas!
Customizable
This is a BASIC black-eyed pea recipe that is perfect to start with because everyone has different tastes and preferences so you can use this base recipe and add whatever you like!
There are plenty of things you could add in to give it a customized flavor, for example:
- Jalapenos
- Carrots
- Cabbage
- Celery
- Red Bell Pepper
- Hot Sauce
- Smoked Paprika
- Cayenne Pepper
Be creative!
I like to serve my black-eyed peas over fresh, steaming hot rice and you can even round it out with some warm, fluffy Vegan Cornbread for the perfect plant-based meal!
Freezer-Friendly
One of the reasons I love to make this recipe is because it's freezer-friendly.
If you like to meal prep, you can make this recipe on a weekend and freeze it for a quick meal during the week.
The slow cooker method makes a double-batch, so you can freeze the entire recipe or left-overs in air-tight BPA-free containers for a quick meal when you're short on time.
If you don't need a double-batch, just divide all the ingredients in half.
Also, I used a large-size slow cooker so if you will be using a smaller crock-pot or slow cooker, you may have to make a single batch so it will all fit.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean, real food ingredients I used to make this recipe. Try to use organic if possible.
- Vegetable Broth
- Dried Black Eye Peas
- Filtered/Purified Water
- Onion
- Garlic
- Bay Leaves
- Ground Black Pepper
- Himalayan Pink Salt
That's it!
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you with step-by-step instructions below.
There are three different ways to prepare black-eyed peas:
- Instant Pot
- Slow Cooker
- Stove Top
Regardless of which cooking method you choose, there are a few things to do before making the black-eyed peas.
- Gather and measure the ingredients - Get all the ingredients out and measure before beginning.
- Prep your veggies - You'll need to get your veggies ready to add in by dicing the onions and any others that you'll be adding (like jalapenos, carrots, cabbage, etc.).
Now you're ready to prepare vegan black-eyed peas with your favorite cooking method!
1. How To Prepare Black-Eyed Peas in an Instant Pot
Step 1: Add all Ingredients to an Instant Pot
Add all ingredients to an Instant Pot and close the lid tightly.
Turn the valve to the "sealed" position and use the settings in Step 2.
Step 2: Use These Settings:
Set the Instant Pot to these settings:
- PRESSURE COOK
- HIGH PRESSURE
- 18 Minutes
- 20 Minutes to allow pressure to release naturally
Step 3: Taste and Make Adjustments
Carefully remove the lid to the Instant Pot and take a taste to see if you need to make adjustments.
You may want to add additional salt or pepper or add more water if you want a thinner gravy.
2. How To Prepare Black-Eyed Peas in a Slow Cooker
Step 1: Add all Ingredients to a Slow Cooker
Add the dried black-eyed peas and water to the slow cooker and close the lid.
Step 2: Use These Settings:
Set the slow cooker to these settings:
- HIGH / 6 HOURS
Step 3: Remove the Foam
After about (1) hour, remove the lid and use a large spoon to scoop out the white bubbly "foam" that rises to the top.
Step 4: Add the Remaining Ingredients
Add the remaining ingredients which include: diced onions, bay leaves, garlic, Himalayan pink salt, ground pepper, and/or any other seasonings you'd like.
Stir everything together and continue cooking for the remaining 5 hours.
Don't forget to stir it periodically, add more water if necessary and adjust the seasonings (especially if you add extra water).
3. How To Prepare Black-Eyed Peas on the Stove-Top
Add the black eye peas to a large pot with 2–3 inches of water and/or veggie broth to cover the top of the peas + 2-3 inches over.
Cook on medium heat (slow boil) for approximately 2 hours checking on them periodically, stirring, and adding more water if needed.
They will be ready when the beans are soft.
Check the taste and adjust the seasonings to your preference.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Black-Eyed Peas + Liquids. You will need different amounts depending on which cooking method you choose.
For example:
- Instant Pot - 1-pound (2 ½ cups) dried black-eyed peas + 4 cups organic veggie broth + 4 cups water
- Slow Cooker (double batch) - 6 cups dried black-eyed peas + 6 cups organic veggie broth + 6 cups water
- Stove-Top - 1 pound (2 ½ cups) dried black-eyed peas + enough water to cover the peas + 2-3 inches over the top of the peas
Veggie Broth vs. Water. I like to use a combination of both veggie broth and water, divided equally. The veggie broth will give the gravy more flavor, however, if you don't have any veggie broth on hand you can substitute it with water.
Onions. I have used both white onions and red onions and both work fine. Feel free to use whatever you have on hand or your favorite variety, with the exception of a sweet onion since this is a savory dish.
Garlic. Freshly crushed garlic will give you the best flavor, but you could also substitute it with organic garlic powder. I would start with (1) teaspoon and add more if you prefer.
Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.
Seasonings. Don't forget...this is just the basic recipe to get you started, but it won't have much flavor unless you add your favorite seasonings to it.
I'm sharing the basic recipe so you can customize it since there are so many variations and everyone has different preferences.
Some ideas are diced jalapenos, green onions, shallots, diced carrots, celery, hot sauce, diced red bell peppers, cabbage, or even cayenne pepper.
Gravy Consistency. If you like a little gravy with your black-eyed peas, add a little extra water or veggie broth to them as they cook. However, just remember if you add extra water, you will need to adjust your seasonings (salt, pepper, etc).
Frequently Asked Questions
Typically, black-eyed peas are not vegan because they are made with bacon, pork, ham, sausage, and even chicken stock.
But in this recipe, no meat or animal products are used so this is a 100% vegan recipe!
In Dr. Gundry’s book, Plant Paradox, he states the following:
“A pressure cooker will destroy the lectins in beans and other legumes, which are a fantastic source of non-vegetable protein, as well as in vegetables in the nightshade and squash families (actually fruit). Better yet, pressure-cooked beans, short of their offending lectins, serve as a smorgasbord for your gut buddies and can improve longevity and enhance memory. More good news: Most natural foods stores and Whole Foods stock brands of beans and legumes in cans that are not lined with BPA. Westbrae Natural and Eden Foods are two such brands. Eden Foods pressure cooks the beans in the can. Thus vegetarians and vegans can consume small amounts of properly prepared legumes and certain other lectin-containing foods in Phase 2 of the Plant Paradox Program.”
Therefore, I labeled this recipe “lectin-free” because they are made with properly prepared (pressure cooked) black-eyed peas.
You can learn more about how to pressure cook beans, legumes, and even “no list” nightshades in his videos here: https://www.youtube.com/watch?v=J1xDW5hoHRA and here https://www.youtube.com/watch?v=gRTC-E58ChA ).
Since dried black-eyed peas are soft legumes, it is not necessary to soak them in advance like other types of dried legumes - and I never soak mine before cooking them. It is always a good idea to rinse them off before cooking though.
However, it's really a personal preference so you can soak them overnight if you prefer as it could increase digestibility and nutrient absorption.
Simply place them in a large pot or bowl of water and make sure you have about 3-4 inches of water over the top of the peas because they will soak up most of the water.
Soak the peas overnight so they are ready to cook the next day.
All you need to do the next morning is drain and rinse them and they're ready to cook!
In the South, black-eyed peas are traditionally served with collard greens, cabbage, and cornbread.
I like to serve it the traditional way over organic white rice, but I've also served it in non-traditional ways over cauliflower rice and even mashed potatoes.
It's easy to incorporate black-eyed peas into your meal plan because a 1-lb bag is under $2.00 meaning it's a budget-friendly meal with 8 servings for under $5.00.
Black-eyed peas are super nutritious and are an excellent source of plant-based protein, fiber, and iron.
For example, one serving contains 12g of protein, 5g of fiber, and 23% DV of iron - all plant-based!
I buy my organic dried black-eyed peas from the bulk section at Whole Foods, but if you don't have access to Whole Foods, you can buy organic black-eyed peas online from Amazon or the famous New Orleans Camellia brand in-store at Walmart.
I'm sharing with you a "basic" or "classic" version, but there are so many other ingredients you can add to vegan black-eye peas to change the flavor and make it your own.
Here are some ideas:
Diced Jalapenos
Diced Shallots
Diced Carrots
Diced Celery
Chopped Cabbage
Ground Smoked Paprika
Ground Cayenne Pepper
Hot Sauce
Leave it basic or get creative and change it up each time you make it!
Classic Vegan Black-Eyed Peas (Instant Pot, Slow Cooker, Stove Top)
Ingredients
Instant Pot Instructions:
- 1 pound organic dried black-eyed peas (2 ½ cups)
- 4 cups organic vegetable broth
- 4 cups water (filtered/purified)
- 1 cup organic onion (diced)
- 2 cloves organic garlic (freshly crushed)
- 3 organic dried bay leaves
- 1 teaspoon organic ground black pepper
- 1 teaspoon Himalayan pink salt
Optional add-ins:
- organic jalapenos (diced, to taste)
- organic shallots (diced, to taste)
- organic carrots (diced, to taste)
- organic celery (diced, to taste)
- organic cabbage (chopped)
- organic smoked paprika (to taste)
- organic cayenne pepper (to taste)
- hot sauce (to taste)
Instructions
Instant Pot Instructions:
- Add all ingredients to an Instant Pot and close the lid tightly. Turn the valve to the "sealed" position.
- Use these settings: PRESSURE COOK --> HIGH PRESSURE --> 18 Minutes --> 20 Minutes to allow pressure to naturally release
- Turn the valve to the "venting" position and carefully remove the lid.
- Taste and adjust the seasonings and/or water if you'd like a thinner gravy.
Slow Cooker Instructions (Double Batch):
- Add 6 cups of dried black-eyed peas and 6 cups of water + 6 cups of veggie broth in a slow cooker.
- Use these settings: HIGH --> 6 HOURS
- After about 1 hour, remove the lid and use a large spoon to remove the white, bubbly foam that rises to the top.
- Add the remaining ingredients (diced onions, bay leaves, garlic, Himalayan pink salt, ground black pepper) and/or any other seasonings or ingredients you would like.
- Stir everything together and continue cooking for the remaining 5 hours, stirring every hour or so.
- Taste and adjust the seasonings and/or water if you'd like a thinner gravy.
Stove-Top Instructions:
- Add 1-pound (2 ½ cups) of dried black-eyed peas to a large pot.
- Fill the pot with filtered/purified water and/or veggie broth to cover the top of the peas + 2-3 inches over.
- Add the remaining ingredients (diced onions, bay leaves, garlic, Himalayan pink salt, ground black pepper) and/or any other seasonings or ingredients you would like.
- Cook on medium heat (slow boil) for approximately 2 hours, checking on them periodically, stirring and adding more water if needed. The peas will be ready when they are soft.
- Taste and adjust the seasonings and/or water if you'd like a thinner gravy.
How To Store:
- Store leftovers in an air-tight BPA-free container in the refrigerator, or freeze any leftovers for another meal.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
More Healthy Vegan Soup Recipes
Check out these:
- Creamy Red Lentil and Kale Soup
- Spicy Chickpea and Tomato Soup
- Vegan Stuffed Pepper Soup
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Glinde says
Enjoyable thing, how you have done it?! It's a party a party of my tastes! 🙂 When I first tried in Redmond 4500 multicooker I didn't believe that it is so fast and have so nice view.
Karielyn says
Hi there Glinde! Thanks so much and I'm glad you enjoyed the recipe 😉
Bridgett says
I just realized it's too late to put my soaked beans in the crockpot to be ready by dinner time! I there any way to get the same flavor and effect in a pot within 3 hours? Thanks
Karielyn says
Hi there Bridgett! Not to worry! Dinner can be ready in 1 - 2 hours. 🙂
I learned how to make black eye peas from my parents (it's a New Year's Day dinner tradition in our family) but I eventually started making mine in the slow cooker.
I just called my father because I couldn't remember how I used to make them on the stove and he refreshed my memory.
Option 1: If you have soaked the beans: put them in a large pot with 1 1/2 - 2 inches of water covering the beans. Cook on medium heat (slow boil) for approximately 1 hour checking on them periodically, stirring and adding more water if needed. They will be ready when the beans are soft.
Option 2: If you didn't soak the beans: put them in a large pot with 2 - 3 inches of water covering the beans. Cook on medium heat (slow boil) for approximately 2 hours checking on them periodically, stirring and adding more water if needed. They will be ready when the beans are soft.
Since you already soaked your beans, you won't need as much water or to cook them as long so you can just go with the directions for option 1.
For both options though, you will need to season them to your preference (my recipe is just a basic recipe, you will need to add extra spices, onions, bay leaves, garlic, carrots, jalapenos, pepper, etc.) Also, add a little more water as you check on them, if needed. I like mine a little mushy but if you like yours with a little gravy, just add a little more water to them as they cook.
Black-eye peas don't really take as long to make on the stove so you should be fine for dinner.
I hope that helps, you enjoy them, and that dinner is saved! 😉
Beth says
Just popped it all in the crockpot....on the menu for tomorrow!
Karielyn says
Hi Beth! What a great idea for this time of the year...hope you enjoy it 😉
the bee says
this recipe slays it! i cut the recipe in half and added a bay leaf and about 3 cloves of minced garlic and followed the recipe to a tee. i love how the peas break down a bit during the slow cooking process. i just used them as a replacement for pinto beans in isa chandra moskowitz's recipe for chorizo sausages in the vegan brunch cookbook. over the top good! also excellent over sprouted short-grain brown rice with lightly fried jalepeno peppers on top.
-bee
Karielyn says
Hi Bee! I'm so glad you liked it! Oh wow...I am definitely going to have to make it again with the sprouted brown rice and jalapeno peppers...great idea!
Thanks for trying it out and leaving feedback 🙂