vegan greek-style black-eyed peas

Traditional Southern preparation of black-eyed peas calls for long, slow simmering with fatback, salt pork, ham hocks, or bacon. But black-eyed peas – they’re actually beans! – are equally delicious flavored without animal protein.

This pantry-friendly recipe uses warm Greek spices brightened with a splash of fresh lemon juice. It’s ready within an hour (depending on how fast you chop the vegetables) and it even tastes better the next day. 

Serve with warm pita bread or your favorite grain for a satisfying, nourishing meal. 

VEGAN GREEK-STYLE BLACK-EYED PEAS

Ingredients

• 1 Tbsp. olive oil plus more for drizzling
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 carrot, peeled and diced
• 4 garlic cloves, minced
• 15 oz. can diced tomatoes with juices
• 2 cups vegetable broth
• 1 bay leaf
• 1 1/2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. paprika
• 1/2 tsp. red pepper flakes
• Salt and pepper to taste
• 2 15-oz. can black-eyed peas, drained and rinsed
• 1 cup chopped parsley
• Juice of one lemon

Instructions
In a large saucepan, heat oil over medium heat. Sauté onion, bell pepper, and carrot until tender, about 5 minutes. Add garlic, tomatoes with juices, vegetable broth, bay leaf, cumin, oregano, paprika, red pepper flakes, and salt and pepper. Raise heat to medium-high and bring mixture to a boil. Stir in black-eyed peas. When mixture is almost to a boil, cover and reduce heat to low. Simmer 25 minutes, stirring occasionally. Remove from heat and stir in parsley and lemon juice. Drizzle each serving with olive oil, if desired. Makes 6 servings. 

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