Oh, how I love a big pot of black-eyed peas and rice simmering on the stove! This vegan black-eyed peas and rice recipe has been my go-to comfort food for years—simple, filling, and packed with flavor. It reminds me of those cozy Southern kitchens where every bite tells a story. The best part? It’s ridiculously easy to make, even on busy weeknights. Just a handful of pantry staples—dried black-eyed peas, rice, and a few spices—transform into something magical. Plus, it’s loaded with plant-based protein and fiber, so it keeps you satisfied without weighing you down. Trust me, once you try this, it’ll become a staple in your home too!
Why You’ll Love This Black Eyed Peas and Rice Recipe Vegan
This dish isn’t just food—it’s a hug in a bowl! Here’s why it’s always on my table:
- Weeknight lifesaver: Throw everything in one pot and let it work its magic while you relax
- Kind to your wallet: Dried beans and rice? That’s dinner for days without breaking the bank
- Protein powerhouse: Those little black-eyed peas pack 10g of plant protein per serving
- Flavor bomb: The cumin-paprika combo makes every bite sing with warmth
- Meal prep dream: Tastes even better the next day (if there’s any left!)
Seriously, what’s not to love?
Ingredients for Black Eyed Peas and Rice Recipe Vegan
Gather your ingredients—this is where the magic starts! You probably have most of these in your pantry already. Here’s what you’ll need for that perfect pot of goodness:
- 1 cup dried black-eyed peas (trust me, dried is best for texture—we’ll soak them first!)
- 1 cup long-grain white rice (the perfect fluffy base that soaks up all the flavors)
- 2 cups vegetable broth (homemade or store-bought, just make sure it’s flavorful)
- 1 small onion, diced (yellow or white—whatever’s in your veggie drawer)
- 2 cloves garlic, minced (fresh is key here—no powder shortcuts!)
- 1 tbsp olive oil (or whatever oil you love cooking with)
- 1 tsp cumin (our flavor MVP—don’t skip it!)
- 1 tsp paprika (smoked or sweet, both work beautifully)
- Salt and pepper to taste (I’m generous with both—season as you go!)
- 2 cups water (for that perfect rice texture)
Quick tip: Soak those peas overnight if you can—it cuts cooking time in half. But if you’re in a pinch? A 4-hour soak works too (just don’t tell my grandma I said that).
How to Make Black Eyed Peas and Rice Recipe Vegan
Okay, let’s get cooking! This one-pot wonder comes together so easily—just follow these simple steps and you’ll have a pot of cozy deliciousness in no time.
Prep the Black-Eyed Peas
First things first: rinse those black-eyed peas under cold water like you’re panning for gold. Pick out any stray bits (hey, it happens!). Then soak them in plenty of water—I use a big bowl because they’ll plump up. Overnight is ideal, but if you forgot (no judgment!), a 4-hour soak will do. Just drain them well before cooking—soggy peas make sad rice!
Cook the Base
Heat your oil in a big pot over medium—I use my favorite Dutch oven. Toss in the onions and let them get all soft and golden, about 5 minutes (stir occasionally so they don’t burn!). Add the garlic—your kitchen should smell amazing now—and cook just 1 minute more. Stir in those gorgeous spices (cumin! paprika!) until everything’s coated and fragrant, about 30 seconds. Oh! And don’t forget a good pinch of salt and pepper here—it makes all the difference.
Simmer and Serve
Now the fun part: add your drained peas and vegetable broth. Bring it to a lively boil, then lower the heat to a happy simmer for 30 minutes—the peas should be tender but not mushy. Here’s the magic moment: stir in the rice and water, crank the heat back up to boiling, then immediately reduce to low. Cover tight—no peeking!—and let it cook 20 minutes. Turn off the heat but leave it covered another 5 minutes (this is when the rice gets perfectly fluffy). Grab your fork—it’s time to eat!
Tips for Perfect Black Eyed Peas and Rice Recipe Vegan
Want to take your black-eyed peas and rice from good to “Oh my goodness, give me another bowl!”? Here are my tried-and-true secrets:
- Spice it your way: Love heat? Add a pinch of cayenne or diced jalapeños with the onions. More of a savory fan? A bay leaf while simmering adds depth.
- Veggie boost: Toss in diced bell peppers or tomatoes when sautéing the onions—extra flavor and nutrients!
- Rice check: After 20 minutes, peek at the rice. If it’s still crunchy, sprinkle 2 tbsp water and cook 5 more minutes.
- Rest is best: That 5-minute wait after cooking? Non-negotiable! It lets the flavors marry beautifully.
Remember: great cooking isn’t about perfection—it’s about making it yours!
Ingredient Substitutions for Black Eyed Peas and Rice Recipe Vegan
Ran out of something? No worries—this recipe is super flexible! Here are my favorite swaps that still taste amazing:
- Rice alternatives: Brown rice works great (just add 10 extra minutes cooking time). For a fun twist, try quinoa—it cooks in the same time as white rice!
- Canned peas shortcut: In a hurry? Use 2 cans black-eyed peas (drained and rinsed). Skip soaking and reduce simmer time to 10 minutes.
- Oil options: Out of olive oil? Coconut oil adds a lovely richness, or use avocado oil for neutral flavor.
- Broth backup: No veggie broth? Water with 1 tsp bouillon paste or 1/2 tsp salt per cup works in a pinch.
See? Cooking should be fun, not stressful! See? Cooking should be fun, not stressful!
Serving Suggestions for Black Eyed Peas and Rice Recipe Vegan
Oh, the possibilities! This dish shines all on its own, but here’s how I love to serve it for that full Southern comfort meal:
- Classic combo: Pile it next to garlicky collard greens—the tang cuts through the richness perfectly
- My guilty pleasure: Warm cornbread on the side for scooping up every last flavorful bite
- Cool contrast: Fresh avocado slices or a crisp cucumber salad add refreshing crunch
Honestly? Sometimes I just grab a spoon and eat it straight from the pot—no shame in my game!
Storage and Reheating
Here’s the beautiful thing about this dish—it gets even better as leftovers! Store cooled black-eyed peas and rice in an airtight container in the fridge for up to 5 days. Need longer? Freeze portions for 3 months (thaw overnight in the fridge).
To reheat, splash in a tablespoon of water or broth and warm gently on the stovetop (stir often!) or microwave in 30-second bursts. The rice stays fluffy and the flavors just keep getting happier together! The rice stays fluffy and the flavors just keep getting happier together!
Nutritional Information for Black Eyed Peas and Rice Recipe Vegan
Here’s why I call this my “happy belly” meal—one generous serving (about 1 cup) gives you:
- 250 calories of pure comfort
- 10g plant protein from those mighty black-eyed peas
- 6g fiber to keep you satisfied for hours
Quick note: These numbers can wiggle a bit depending on your exact ingredients (like broth sodium levels or rice variety). But trust me—it’s always nutritious deliciousness! But trust me—it’s always nutritious deliciousness!
Frequently Asked Questions
I get questions about this recipe all the time—here are the ones that pop up most often from friends and readers:
Can I use canned black-eyed peas instead of dried?
Absolutely! Drain and rinse 2 cans (about 3 cups) of black-eyed peas. Skip the soaking and reduce the first simmer time to just 10 minutes—the texture will be slightly softer, but still delicious.
How can I make this spicier?
Oh, I love this question! Toss in a diced jalapeño with the onions, or add 1/4 tsp cayenne pepper with the spices. My secret weapon? A few shakes of hot sauce stirred in right before serving!
Is brown rice okay to use?
Yes! Just add an extra 1/2 cup water and 10 minutes cooking time. The nutty flavor pairs beautifully with the black-eyed peas—I actually prefer it some days!
Why soak the peas?
Soaking softens them for faster cooking and makes them easier to digest. But if you’re in a rush? Quick-soak by boiling them for 2 minutes, then letting them sit in the hot water for 1 hour before draining.
Can I freeze leftovers?
This dish freezes like a dream! Portion it out and freeze for up to 3 months. Thaw overnight in the fridge, then reheat with a splash of water to bring back that perfect texture.
Share Your Experience
Did you make this black-eyed peas and rice recipe? I’d love to hear how it turned out! Drop me a comment below with your favorite tweaks or serving ideas—every kitchen tells its own delicious story.
Print
Amazing Vegan Black Eyed Peas and Rice Recipe in 1 Pot
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple vegan recipe combining black-eyed peas and rice for a hearty meal.
Ingredients
- 1 cup dried black-eyed peas
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups water
Instructions
- Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight.
- Drain the soaked peas and set aside.
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for 1 minute.
- Stir in cumin, paprika, salt, and pepper.
- Add the soaked black-eyed peas and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add rice and water, stir well, and bring to a boil again.
- Reduce heat to low, cover, and cook for 20 minutes or until rice is tender.
- Remove from heat and let it sit covered for 5 minutes before serving.
Notes
- Soaking the black-eyed peas reduces cooking time.
- Adjust spices to your preference.
- For extra flavor, add diced tomatoes or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: black-eyed peas, rice, vegan, easy recipe, Southern cuisine