Black Eyed Peas And Rice Recipe Vegetarian Made Easy

Black-eyed peas and rice is a classic, comforting dish beloved in many cultures for its hearty flavors and wholesome ingredients. This vegetarian version is not only packed with nutrition but also bursting with savory spices and fresh herbs that make it a perfect meal for any day of the week.

Whether you’re seeking a satisfying meatless dinner or a nutritious side dish, this recipe hits all the right notes with its creamy beans, fluffy rice, and aromatic vegetables. Plus, it’s easy to prepare and budget-friendly, making it ideal for busy weeknights or meal prepping.

In this recipe blog post, I’ll walk you through each step with tips to enhance flavor and texture, share variations for different tastes, and provide nutrition facts so you know exactly what you’re enjoying.

Ready to bring a bowl of soulful, vegetarian black-eyed peas and rice to your table? Let’s get cooking!

Why You’ll Love This Recipe

This black-eyed peas and rice recipe is a vegetarian delight that combines simplicity, flavor, and nutrition in one pot. It’s:

• Rich in plant-based protein from black-eyed peas, making it filling and heart-healthy.
• Comforting and flavorful with a blend of traditional spices like smoked paprika, cumin, and thyme.
• Versatile and easy to customize to suit your spice preferences or dietary needs.
• Budget-friendly and accessible using pantry staples and fresh produce.
• Perfect for meal prep as it reheats beautifully and tastes even better the next day.

Plus, it’s a wonderful way to explore Southern and Creole-inspired cuisine in a vegetarian-friendly way.

Ingredients

• 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
• 1 ½ cups long-grain white rice
• 3 cups vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 1 medium carrot, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional: red pepper flakes for heat, lemon wedges for serving

Equipment

• Large pot or Dutch oven
• Medium bowl (if using dried peas)
• Colander or sieve
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and cutting board
• Serving bowls

Instructions

1. Prepare the black-eyed peas: If using dried peas, rinse them thoroughly and soak overnight or for at least 6 hours in cold water. Drain and rinse before cooking.
2. Cook the peas: In your large pot, add the soaked black-eyed peas and cover with fresh water by about 2 inches. Bring to a boil, then reduce to a simmer and cook uncovered for 45-60 minutes until tender but not mushy. Drain and set aside. (Skip this step if using canned peas.)
3. Sauté the vegetables: Heat olive oil in the same pot over medium heat. Add diced onion, bell pepper, celery, and carrot. Cook for about 5-7 minutes, stirring occasionally, until softened and fragrant.
4. Add garlic and spices: Stir in minced garlic, smoked paprika, cumin, thyme, and bay leaf. Cook for another 1-2 minutes until the spices release their aroma.
5. Add rice and broth: Pour in the rice and vegetable broth. Stir well to combine, scraping any browned bits from the bottom of the pot.
6. Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Add the peas: Carefully fold in the cooked black-eyed peas. Cover again and cook for an additional 5-10 minutes until the rice is fully cooked and liquid is absorbed.
8. Season and rest: Remove from heat, discard the bay leaf, and season with salt, pepper, and optional red pepper flakes. Let the dish rest, covered, for 5 minutes to allow flavors to meld.
9. Serve: Fluff the rice gently with a fork. Garnish with chopped fresh parsley and serve with lemon wedges if desired.

Tips & Variations

“For an extra layer of flavor, try sautéing a smoked vegetarian sausage or adding diced tomatoes to the pot.”

• Use canned black-eyed peas: When short on time, canned peas work wonderfully. Just rinse and add them in step 7 to warm through.
• Make it spicy: Add cayenne pepper or hot sauce to taste for some heat.
• Switch up the grains: Use brown rice or quinoa for a healthier twist, but adjust cooking time accordingly.
• Add greens: Stir in chopped kale, spinach, or collard greens in the last 5 minutes of cooking.
• Smoky flavor: Consider adding a smoked paprika or a dash of liquid smoke for that authentic Southern smokiness.

Nutrition Facts

Serving Suggestions

This black-eyed peas and rice recipe pairs beautifully with a variety of sides and accompaniments. For a full meal, consider serving it alongside a crisp green salad, cornbread, or roasted vegetables.

For a more indulgent twist, try topping with a dollop of sour cream or a sprinkle of shredded cheese (if not strictly vegan). Lemon wedges add a refreshing brightness that contrasts nicely with the earthiness of the peas and rice.

Looking for other comforting, flavorful dishes? Check out my Chipotle Black Beans And Rice Recipe for another tasty vegetarian option, or indulge your sweet tooth later with the creamy Cinnamon Pecan Ice Cream Recipe.

For a savory snack, the Cheese Penny Recipe is a great choice.

Conclusion

Black-eyed peas and rice is more than just a dish; it’s a heartwarming taste of tradition and wholesome nourishment. This vegetarian version keeps the soul of the recipe intact while making it accessible and appealing to those seeking a meatless meal.

The combination of tender black-eyed peas, aromatic vegetables, and perfectly cooked rice creates a balanced and satisfying plate that’s sure to become a staple in your cooking repertoire.

Whether you’re new to vegetarian cooking or a seasoned plant-based eater, this recipe offers a delicious, easy-to-make option that doesn’t skimp on flavor or texture. Give it a try, and don’t forget to explore the other recipes linked above to keep your kitchen exciting and your palate happy!

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