Vegetarian Black-Eyed Peas


Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.

Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Additional Time:
8 hrs
Total Time:
9 hrs 25 mins
12 servings


  • 1 pound dry black-eyed peas

  • 4 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 quart water, or more as needed

  • ½ cup chopped green onion tops

  • ½ cup dried parsley flakes

  • 3 bay leaves

  • 1 ½ tablespoons salt, or more to taste

  • ground black pepper to taste


  1. Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

  2. Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.

  3. Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

Cook's Note:

You can season with cayenne pepper instead of black pepper if preferred.

Nutrition Facts (per serving)

175 Calories
5g Fat
25g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 175
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 886mg 39%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 9g
Vitamin C 3mg 17%
Calcium 65mg 5%
Iron 4mg 23%
Potassium 484mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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