Southern Vegan Black Eyed Peas Recipe

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A big bowl of Southern vegan black eyed peas is a comfort food steeped in tradition, and my version comes together in just 50 minutes. I make it with black eyed peas, colorful vegetables, and fresh thyme. Every bite is hearty, smoky, and packed with wholesome ingredients, and a little bit of luck.

This dish has been a Southern tradition for generations and is known as Hoppin’ John. My Southern vegan black eyed peas have all the authentic flavors without any of the pork. I wanted to create something similar to my vegan black beans but with more of a smoky flavor. If you have grown bored of your usual bean recipes, I recommend trying these black eyed peas.

This recipe started after learning how much history and tradition surrounds Hoppin John, and I loved the challenge of recreating that signature smoky flavor without any meat. After plenty of testing, liquid smoke was the key ingredient that set my dish apart. Now when I need a meal that is lighter than Caribbean-style stewed beans for dinner, I make my southern vegan black eyed peas, and it never fails to impress whoever I serve it to.

🥘 Ingredients

All I need are simple vegetables, herbs, and pantry staples for my Southern vegan black eyed peas. This is what I use to create a hearty Southern-inspired meal packed with smoky flavor:

Sweet or yellow onion: I cook the onion first to build a naturally sweet, savory base.

Garlic: Fresh garlic adds richness and a robust aromatic flavor. 

Olive oil or vegetable broth: I use this to saute the vegetables. Broth is a great option for keeping the meal oil-free. 

Vegetables: I use celery and red bell peppers in the dish and finish it off with sauteed Swiss chard and sliced green onions.

Jalapeno: A little jalapeno adds gentle warmth without overpowering the other flavors.

Seasoning: Sea salt and cayenne pepper enhance the flavors and add a little extra heat, respectively. 

Fresh thyme: I add this to give the dish a fragrant, earthy flavor.

Liquid smoke: This is my secret ingredient for creating the traditional smoky flavor without meat. 

Dried black eyed peas: I soak the beans overnight so they cook evenly and become perfectly tender as they cook. 

Vegetable broth: I use this to cook the beans and build a rich flavor.

Cooked rice: I serve everything over warm white or brown rice.

🔪 How To Make

My Southern vegan black eyed peas recipe comes together in one pot, making dinner simple and clean up even easier. This is how I make it from start to finish:

Saute the vegetables: I start by sauteing the onion with the salt in olive oil or vegetable broth for about 5 minutes until softened. Then I stir in the garlic for 1-2 minutes, followed by the celery, red pepper, jalapeno, thyme, cayenne, and liquid smoke for another 3 minutes until the vegetables begin to soften.

Simmer black eyed peas: Next, I add the soaked black eyed peas and vegetable broth to the pot, cover, and simmer for 20-30 minutes until the beans are tender.

Cook: Then I remove the lid and cook for another 5 minutes so the remaining liquid reduces into a rich sauce.

Serve: I spoon the black eyed peas over cooked rice, add sauteed Swiss chard, and finish with freshly sliced green onions.

📖 Variations

There are plenty of ways to make this Southern vegan black eyed peas recipe your own, and these are just 3 ways I make them for my family throughout the year:

Collard classic: I replace the Swiss chard with 1 large bunch of chopped collard greens for a more traditional Hoppin John. I let them cook for a few minutes longer than I would the chard, until they become tender. This is the version I love making on New Year’s Day.

Smoky sausage: For another layer of smoky, savory flavor that pairs perfectly with the black eyed peas, I slice 2 vegan sausage links and saute them with the vegetables before adding the broth. If I do not have sausage links, my boys love adding chickpea vegan sausage crumble on top of their servings. 

Creole style: I add 1 teaspoon smoked paprika and 1/2 teaspoon of dried oregano along with the thyme for a slightly bolder Louisiana-inspired flavor. My husband loves this version and always adds extra hot sauce to his bowl. 

🍽 Serving Suggestions

To really enjoy Southern vegan black eyed beans in a flavorful and authentic way, I recommend serving them over 4 ingredient cilantro lime rice with a side of vegan cornbread. And there is nothing wrong with an additional side of vegetables like healthy green bean casserole. 

When I make this for dinner, I like serving it with a bright side dish. Recently I had it alongside a roasted pumpkin salad, with vegan schnitzel. We kept dinner quite light, but since I was feeling inspired by all the Southern flavors, I made sure we finished off the evening with vegan peach cobbler. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store the black-eyed peas in an airtight container in the refrigerator for up to 4 days. If possible, I keep the rice separate so it stays fluffy.

Freezing: I freeze the bean mixture without the rice in a freezer-safe container for up to 3 months. 

Reheating: If frozen, I thaw the bean mixture in the refrigerator overnight. Then I reheat the beans gently on the stovetop or in the microwave with a splash of vegetable broth or water to loosen the sauce before serving over fresh rice.

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