It’s almost whole new year! I’m looking forward to the new year and ringing it in with some Instant Pot Black Eyed Peas. If you don’t know, us southerners think eating black-eyed peas on New Year’s Day fills up our year with luck!
What’s the Deal with Eating Black-Eyed Peas on New Year’s Day?
We think that eating black-eyed peas brings luck into the coming year.
People in the southern US eat cooked collard greens too. They are thought to attract money in the new year.
You can even make a dish of Hopping John which has black-eyed peas and rice. I like to chop up collard greens and add them in too.
Don’t You Have to Soak Black-Eyed Peas?
Because they are in the quick-cooking bean category, soaking isn’t needed to speed up cooking time.
Of course if you soak because you have digestive issues, you can still soak them. However, you’ll need to reduce the cooking liquid and cooking time.
What is the Cooking Time of Black-Eyed Peas in the Instant Pot?
Some people cook black-eyed peas as little as 15 minutes on high. Why do I cook these 25 minutes?
I want these beans to be extra creamy and the extra cooking time breaks down the beans to create the texture I was looking for.
This is NOT the time to cook black-eyed peas for them to be whole and used in salads or other dishes.
How Can You Add a Smoke Flavor to Vegan and Plant Based Food?
Liquid smoke is my favorite way to add old fashioned smoky flavor. While you might think it’s chemicals or artificially flavored, that’s not the case. It’s actually condensation from a fire, so it’s all natural.
Smoked paprika is another smokey addition that adds a great flavor to beans, stews, and more.
I often use both together, like in this recipe, but you can always just use one or the other, to suit your taste.
More Recipes to Try
- Instant Pot Refried Mayacoba Beans
- Easy Instant Pot Corn Chowder
- Vegan Instant Pot Jackfruit White Bean Chili
- The Only Instant Pot Gift Guide You Need!
Plant Based Instant Pot Black-Eyed Peas
Celebrate New Year's Day with these healthy black-eyed peas. Southerners eat them for luck, but you can eat them just because they are healthy and delicious!
Ingredients
Saute Ingredients
- 2 tablespoons water
- 1/2 cup minced onion
- 1 teaspoon minced garlic
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon liquid smoke
Instant Pot Ingredients
Before Serving Ingredients
- 2 tablespoons nutritional yeast
- salt and pepper, to taste
Instructions
- Use the sauté setting over normal, or medium heat, and heat the water.
- Saute the onion until they become transparent, and add more water as needed. Then add the garlic, smoked paprika and liquid smoke. Sauté a minute more.
- Add the black-eyed peas, water, and bouillon, then put the lid on and make sure that the vent is sealed.
- Cook on manual setting at high pressure and set for 25 minutes.
- Allow the pressure to release naturally. Stir in the nutritional yeast, salt, and pepper, then serve.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 240 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 360mg Carbohydrates 43g Fiber 8g Sugar 6g Protein 17g
Michelle says
Do you have to clean/rinse the black eyed peas first?
Kathy Hester says
Yes, I always rinse and look through any dry beans that I cook.
Paul says
So I followed the recipe and added instant smoke, smoked paprika and the nutritional yeast and while it did turn out nice and creamy it was quite bland (and I was generous with the onion and garlic). Like the consistency but would really like more flavor. Haven’t tried over rice but that will likely dilute the flavor even more. Perhaps some diced raw onions over the top will help?
Kathy Hester says
These are mild, but I often serve with hot sauce on the side. You could also add in some Cajun spice blend if you want. You could also saute an onion, garlic and some chopped jalepenos and/or add in bouillon cubes.
You can really take this recipe or any others and adapt them to suit you.
Jenni says
These look and sound excellent! Happy New Year!
Jennifer says
I plan to soak first. How much liquid should I use and what amount of cooking time?
Kathy Hester says
In general the cooking time will be cut in half as would the water, since these are extra creamy I would err on the side of extra time and water.
Sheila says
What type of boullion cube?
Kathy Hester says
I usually use my homemade bouillon: https://plantbasedinstantpot.com/vegan-instant-pot-bouillon/, but you can use any vegan bouillon cube or just add some nutritional yeast if you don’t have any on hand.
Brenda says
YAY ! Thanks Kathy for re-posting this recipe. Just in time for the New Year! Now I don’t have to go looking for it. Woot Woot! (I’m Southern too and totally get it :>)
Kathy Hester says
Thank you for being excited about it <3
Courtney Ibrahim says
If you double the recipe? Does the cook time change?
Kathy Hester says
You would still cook the same amount of time if you double it.
Christi says
I made these- turned out to perfect consistency! Added salsa to one bowl and balsamic to next bowl- both added nice flavor!
Laura says
My family lived this! My not plant based granddaughter took the left overs home☺
Marge Teilhaber says
Never had black-eyed peas but ordered a few bags from Vitacost after reading this. I LOVE THIS RECIPE. Don’t see where to rate it.
I did the 1.5C of dried beans but soaked for 8 hours, drained, and put them in fridge. They doubled in size. I have no digestive issues. I just like the bean broth to be clean so I prefer to wash, soak, dump soaking water and start with fresh water for cooking. I chopped finely half a large red onion and dumped in the bean bowl (I cooked them in a large steel bowl), same for half a garlic head. I didn’t bother sauteing. I wonder if that would make much difference in flavor. I stuck to the 1/2 t of smoked paprika (good move on my part lol!) and no liquid smoke. I might get the thing that you recommend, Kathy, but I have no affinity to smoked food so maybe I’ll just pass on it. I did 26M HP and natural release and then added 4T of nooch. IT’S SOOOO GOOD. It’s a soup!!
I then put in IP 2C of oat groats, 4C of DIY broth, the other half of the chopped onion & garlic and it’s cooking now. What a filling & healthy & DELICIOUS combo that’s going to be!!
I cannot wait to make your bouillon cubes, Kathy. I’m sure that they will do an amazing job of ramping up the flavor of anything (savory, of course, obviously!)
So now just on principle I must thank you, Kathy, by buying one of your books. You have a vegan IP book, right?
Also, I bought a few of those balsamic vinegars that Chef AJ talks about. I wonder what a t or T of one of those will do for the flavor. I love it as it is but still worth a try.
Thank you for a wonderful recipe, Kathy Hester!
Marge says
I ate it for 4 days and gone. Delicious. Will make the bouillon cubes this weekend and will add in garlic and ginger, too. Will make the combo again this weekend. Sooooo delicious!