Black Eyed Peas

by foodsmarty

Dress up your black eyed peas with a plethora of vegetables and herbs. This dish can be made in a traditional southern manner, or updated to your dietary desires, vegan or vegetarian is just as fantastic. Add a bit of goat or cashew cheese to each bowl to make it creamy and decadent. Serve with jalepeno cornbread for a healthy and warm satisfaction.

If you think you must eat meat or you will be deficient in amino acids, check out this paper: Basically it shows that those with a vegetarian diet upregulate enzymes for the synthesis of amino acids (protein) and carnivores upregulate enzymes for the catabolism of amino acids. This is partially done by changes of the microbiome.


The proportions in this recipe are enough to feed a party or large family with leftovers 10-12 servings. This dish will also freezes well.


Ingredients for Basic Recipe

40-48 oz fresh raw black eyed peas

1 1/2 large white onions

5 stalks celery diced

2 carrots (halved)

small bunch sage (1/4 c chopped fresh)

2-3 t sea salt

1 t pepper

2 carrots (quartered and sliced)

1 bunch beets (3-4 beets) or cauliflower, chopped

1 bunch kale

¼ c chopped parsley

8 oz goat cheese (optional)

4 oz organic nitrate-free organic bacon (optional) and/or 1/4 c olive oil

1 quart organic stock (homemade by boiling bones or veggie scraps for 3 hours)

3 quarts water


rinse black eyed peas


get onions started on low heat in a separate pan


Skim off white froth and discard

Make stock the night before. Start dish six hours before serving time. In a large pot or dutch oven place black eyed peas. Bring to boil and simmer until white froth from beans rises to top. Skim this off. While peas are cooking chop 1 1/2 large white onion and cook on the stove in coconut or canola oil until slightly translucent.

Add celery, 2 carrots, 2 t salt, stock/water, and the completely optional bacon. Only use bacon if purchased from a safe source, ie a local farmer who feeds the pigs a natural diet and does not give them prophylactic antibiotics. Bring to simmer and reduce heat to low for 3-4 hours. Add sage, parsley, pepper and carrots. Simmer on low 1 hours. Add beets or cauliflower and let cook 20 min more. Ten minutes before serving add torn up kale and additional salt if needed as well as 1/4 c olive oil if you did not use bacon. Add a tablespoon of goat cheese to each individual bowl when serving.


Prevent the kale from overcooking_remove from heat when just turns bright green


Serving suggestion

If you like a more traditional black-eyed pea dish to go with your chicken, cornbread and coleslaw, leave out the kale, beets, and cheese. The rest of the directions should be exactly the same.

Another option is to make it the traditional way the first time and each day add different ingredients to transform the dish in 5 min. Try day one plain, day two add cauliflower and kale and day three add beets and more kale.

Muegge, B. D., Kuczynski, J., Knights, D., Clemente, J. C., González, A., Fontana, L., et al. (2011). Diet Drives Convergence in Gut Microbiome Functions Across Mammalian Phylogeny and Within Humans. Science, 332(6032), 970-974.