If you’re from the south, you know eating black-eyed peas, collard greens and cornbread on New Year’s Day is a tradition, meant to bring luck and prosperity in the coming year. But why save this easy, healthy meal for just once a year? Black-eyed peas are a great source of protein and complex carbs, and have virtually no fat. Plus this tasty recipe will leave you with some great leftovers! Just be sure to remember to soak the black-eyed peas the night before, or leave extra time for the “quick soak” method.

Vegan Black Eyed Peas

Ingredients

• 1 # dried black-eyed peas
• 1 1/2 T Extra Virgin Olive Oil
• 1 c finely diced red onion
• 1 red or green bell pepper, finely diced
• 1/2 cup diced celery
• 1 T minced garlic
• 2 T Cajun blackening spice
• 2 tsp Kosher salt
• 2 T tomato paste
• 5 cups water
• 1 15 oz. can fire-roasted diced tomatoes
• 4 c collard greens, coarsely chopped
• 3 c frozen okra
• 1 tsp red pepper flakes (optional)
• Brown rice (if desired)

Instructions

Prepare the dried black-eyed peas in one of these two ways:

Overnight Method

Rinse and sort peas. Place in a large pot with enough water to cover (about 6 – 8 cups). Cover and let soak overnight. Rinse and use in recipe as directed below.

Quick Soak Method

Rinse and sort peas. Place in large pot with enough water to cover (about 6 – 8 cups). Bring to boil and let boil for two minutes, then cover pot and remove from heat. Let soak for one hour. Rinse and use in recipe as directed below.

Heat a large stockpot over medium high heat. Add olive oil and let warm, then add onion, celery, bell pepper and garlic. Cook and stir for about five minutes or until the vegetables are translucent.

Add Cajun seasoning, salt, and tomato paste. Cook and stir for one minute.

Add prepared beans and water. Bring to a boil, then lower to a simmer. Cover pot and cook for 40 minutes.

Stir in diced tomatoes, greens, and okra. Bring to boil again, then simmer, covered, for another 20 minutes.

Taste and adjust seasoning, adding red pepper flake if desired. Serve on its own, or over cooked brown rice.

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