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You’ve probably heard the saying that black-eyed peas bring good luck for the New Year, but honestly, why save all that good fortune for just one day? Black-eyed peas with greens is a year-round favorite in my house, even for my bean-hating husband. After some initial skepticism and a “Maybe just a small bite,” he surprised himself by loving it. The secret? Smoked paprika. It adds that smoky depth without any need for bacon or ham, so this recipe stays completely vegan.
Ingredients
Here’s what you’ll need to make this wholesome, satisfying dish:
- Black-eyed peas (dry) – Packed with protein and fiber, these humble legumes keep you full and happy.
- Leafy greens (spinach, lacinato kale, or chard) – A nutrient powerhouse. Collard greens, the traditional choice, work wonderfully but need a little more cooking time.
- Vegetable broth – Adds flavor and helps everything simmer into perfection.
- Extra virgin olive oil – For sautéing the aromatics and adding healthy fats.
- Onion, carrot and celery, diced – This classic flavor base (mirepoix) adds natural sweetness, and aroma.
- Garlic cloves – The flavor booster every dish deserves and one of the pillars of the Mediterranean Diet.
- Smoked paprika – The game-changer (and ham replacer) here.
- Cumin – Warm and slightly nutty.
- Bay leaf – Adds subtle depth to the broth.
- Dried thyme – A little earthy herbiness to round out the flavors.
- Red pepper flakes (optional) – For just a hint of heat, if you’re feeling spicy.
- Salt and pepper to taste – Because balance is everything.
Recipe Process
This black eyed peas recipe is as simple as it is delicious. (For full details, read below):
- Soak the peas: Start the night before by soaking your black-eyed peas in water. This step is key for quicker cooking and better texture.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add carrot, celery, and onion. Cook for 4 to 5 minutes until softened.
- Add the garlic and spices: Stir in the garlic, smoked paprika, thyme, cumin, and red pepper flakes (if using). Cook for 1 to 2 minutes, just until fragrant.
- Combine peas and broth: Add the soaked peas, vegetable broth, and bay leaf. Bring everything to a boil, then reduce the heat and let it simmer, covered, for about 30 minutes.
- Add the greens: Stir in your sliced greens and cook for another 5 minutes or until wilted and tender. If using collard greens, extend the cooking time to 10-12 minutes to ensure they are tender. Remove the bay leaf, adjust the seasoning, and serve.
Serving Suggestions
This black-eyed peas with greens dish is hearty enough to stand alone. For a complete meal, enjoy it with a slice of whole-grain bread. Alternatively, serve it over brown rice, bulgur, or barley. Bonus points if you drizzle a little olive oil on top or add a squeeze of fresh lemon juice for brightness.
FAQ
Can I use canned black-eyed peas?
Absolutely! Just skip the soaking and reduce the simmering time. Add the greens once everything is heated through.
What greens work best?
Spinach, lacinato kale, and chard are great options for quick cooking. For a more traditional touch, collard greens work wonderfully but need extra cooking time. Other options include beet greens, which I used in my photos and found to add a lovely earthy flavor, as well as mustard greens, turnip greens, dandelion greens, or arugula for unique flavors and textures.
Can I make it spicier?
Of course! Increase the red pepper flakes or add a pinch of cayenne for extra heat.
Storage Instructions
Got leftovers? Store them in an airtight container in the fridge for up to 4 days. To freeze, let the dish cool completely and portion it into freezer-safe containers. It’ll keep for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.
Try this recipe out and let me know what you think! Did you add your own twist or serve it with a favorite grain? Share your experience in the comments or tag me on social media. I’d love to hear how it turned out!
Try these other recipes
Sautéed Beet Greens with Garlic and Balsamic
Black Eyed Peas with Greens
Ingredients
- 1 lb Black eyed peas dry
- 4 cups Leafy greens spinach, lacinato kale, chard, or collard greens
- 6 cups Vegetable broth
- 1 tbsp extra virgin olive oil
- 1 large onion diced
- 1 carrot diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 tsp Smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp red pepper flakes optional
- salt & pepper to taste
Instructions
- Start the night before by soaking your black-eyed peas in water. This step is key for quicker cooking and better texture.
- Heat olive oil in a large pot over medium heat. Add carrot, celery, and onion. Cook for 4 to 5 minutes until softened.
- Stir in the garlic, smoked paprika, thyme, cumin, and red pepper flakes (if using). Cook for 1 to 2 minutes, just until fragrant.
- Add the soaked peas, vegetable broth, and bay leaf. Bring everything to a boil, then reduce the heat and let it simmer, covered, for about 30 minutes.
- Stir in your sliced greens and cook for another 5 minutes or until wilted and tender. If using collard greens, extend the cooking time to 10-12 minutes to ensure they are tender. Remove the bay leaf, adjust the seasoning, and serve.
Notes
- Serving size for nutrition information is 1 cup.
- What greens work best?
Spinach, kale, and chard are great options for quick cooking. For a more traditional touch, collard greens work wonderfully but need extra cooking time. Other options include beet greens, which I used in my photos and found to add a lovely earthy flavor, as well as mustard greens, turnip greens, dandelion greens, or arugula for unique flavors and textures. - Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, let the dish cool completely and portion it into freezer-safe containers. It’ll keep for up to 3 months
I’m a deeply Southern cook, and I make BEP every 4 to 6 weeks…. they are in my bean rotation, with Navy beans and Pintos.
I use many of the spices and veggies you listed, but hadn’t typically added the cumin, paprika, and thyme. But I will next time. I also usually add 1 or 2 Idaho potatoes to my batch, along with a pound of dried BEP.
As to the collards, I would recommend cooking them separately and then adding them. BEP are a surprisingly fragile pea/bean… they take much less time to hydrate and cook than the other standbys. And as you say, the collards take a while.
One last thing: I’m not sure it’s healthy to eat BEP without cornbread 😉
Thank you for your comment, Randi. You’re right about collards, which is why it’s not my preferred greens for this dish. But I find that if you slice them very thin, it doesn’t take that long!
So… black eyed peas have always seemed a bit “out there” to me, but I tried this recipe and came back for more. I liked that it had great flavors and a bit of a kick (which can be increased for those that want more). Bottom line… I am a convert now.