Just in time for the New Year, here’s a tasty, lighter recipe for Smokey Black-Eyed Peas served up with Garlicky Collard Greens and Cornbread- to ensure luck, prosperity, and good fortune in the coming year. Vegan and GF.🥂
We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year’s Day.~ Edith Lovejoy Pierce
So no, not a traditional Southern recipe, but a lighter, leaner take on it. If going vegan- be sure to check out the vegan version of this Skillet Cornbread (in the recipe notes).
Ingredients in Black Eyed Peas
- Dry black-eyed peas (or substitute canned)
- Spices: smoked paprika, allspice
- Veggie stock or bean broth
What to serve with Black-Eyed Peas
How to make Black-Eyed Peas
Cook the Black-Eyed Peas. You can cook the black-eyed peas in an Instant Pot or on the stovetop. I used the Instant Pot, and cooked on high pressure for 15 minutes with no prior soaking. They came out perfect. Feel free to simmer on the stove, covered with an inch of salted water until tender ( about 1 hour).
(You could also make the cornbread if serving.)
Drain the black-eyed peas, but reserve the Bean Broth.
In a large skillet, saute onion and garlic, and add spices.
Once the onions are golden and caramelized add the cooked black-eyed peas.
Season generously with salt. I added a rounded teaspoon. Taste and adjust spices, bumping them up if you like.
Add bean broth or veggie broth to loosen. Keep warm.
Make the Garlicky Collard Greens. (Do this while the beans are cooking) I like to make a huge batch of this! (3 bunches!) .
Make the Gremolata. (Do this while the beans are cooking).
Assemble the Black-Eyed Peas and Collard Green bowls!
Top the black-eyed peas with a big portion of collard greens and drizzle the whole thing with the herby gremolata.
Add extra chili flakes if you like!
Serve with warm cornbread.
The beans and collards will keep up to 4 days in the fridges and the gremolata will keep 5-7 days.
Black Eyed Peas, Collard Greens and Cornbread
In Southern tradition- the black-eyed peas represent copper pennies, the collard greens represent cash, and the cornbread represents gold. A very prosperous New Years Day meal. 😉 Some folks even suggest you should serve exactly 365 peas- one for each day. 😉
Black Eyed Peas and Collard Greens – a fun and tasty New Years Day tradition!
✨ Wishing you a very happy and sparkly New Year!
More recipes you may enjoy:
- Italian Baked Beans and Greens
- Cuban Black Bean Soup (Instant Pot w/ Dry Beans)
- Lemony Corona Beans with Olive Oil, Garlic & Herbs
- Cassoulet Vert
- Our Favorite Vegan Chili
- Our Favorite Homemade Cornbread
Just in time for New Years Day, here’s a tasty, lighter recipe for Black-Eyed Peas served up with Garlicky Collard Greens and Cornbread- to ensure luck, prosperity, and good fortune in the coming year. Vegan and GF.🥂
- 1 lb dried black-eyed peas (or sub 3 x 14-ounce cans)
- 1 teaspoon salt
- 6 cups water or stock
- 2 bay leaves
- 3 garlic cloves or one shallot
Stewed Black-Eyed Peas
- 2 tablespoons olive oil
- one onion, diced
- 8 cloves garlic, rough chopped
- 5 cups cooked black-eyed peas
- 1 teaspoon salt, more to taste
- 1–2 teaspoons smoked paprika
- pinch allspice (¼ teaspoon, more to taste)
- pinch cayenne– optional
- 1/2-1 cup broth or bean water
Garlicky Collard Greens
- 6 cloves garlic
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon chili flakes, more to taste
- 2–3 bunches collard greens (12–15 leaves)
- Cook the black-eyed peas. If using an instant pot, place beans, water, salt, bay leaves, garlic, and pressure cook on high for 15 minutes. Manually release after 10 minutes. Drain, save the cooking liquid. If cooking on the stovetop, place everything in a pot, simmer gently, uncovered, until beans are just tender, adding water as necessary ( you want about an inch of water over the beans). Drain and save the cooking liquid. (If using canned beans, drain and rinse and you’ll need 1 cup veggie broth)
- While the beans are cooking make the gremolata, cornbread and Collard Greens.
- Make Collard Greens. Trim the big stems off of the collard greens and slice them very thinly, set aside. Chop the greens, stacking them – either roll and slice thinly, “shredding” them, or cut into 1-inch pieces. Heat the oil over medium heat in an EXTRA-LARGE skillet. Add the garlic, chili flakes and salt and stir until fragrant, about 1 minute. Add the stems, and saute them 3-4 minutes. Then add the leaves and gently wilt. If you like your collards very tender, add a splash of veggie broth or bean broth and cover for a few minutes. Or keep them vibrant like you see here, just lightly cooked. Taste and adjust salt and chili flakes. If you are not making the gremolata– adding lemon zest is a nice tough here. Set them aside.
- Make the Black-eyed Peas: In the same extra-large skillet (wipe it out), add olive oil, onion, and garlic. Saute over medium heat until fragrant. Stir in the smoked paprika and allspice. Add the beans, ½-1 cup of bean liquid (or veggie broth), and salt to taste. You want them slightly loose. Adjust seasonings to taste-feel-free to add more of everything. Add cayenne if you like a bit of heat. If the beans are bland, they need salt.
- Assemble the bowls. Place a scoop of black-eyed peas on the bottom of a bowl, top with a hearty portion of greens, and dot with the gremolata. Enjoy!
Beans and greens will keep up to 4 days in the fridge. Beans can be frozen.
Gremolata will keep 5-7 days- use any leftovers on soup, avocado toast, etc.
- Serving Size: ¾ cup beans + 3/4 cup greens
- Calories: 368
- Sugar: 6.6 g
- Sodium: 506.8 mg
- Fat: 10.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 52.4 g
- Fiber: 10.2 g
- Protein: 19.7 g
- Cholesterol: 0 mg
Keywords: black eyed peas recipe, black eye peas and collard greens, black eyed peas for New Years