Enjoy this phenomenal, umami-rich recipe for Plant-Based Black-Eyed Peas from private chef Rosie Godycki. Make sure to give her a follow on Instagram for more mouth-watering recipes!
As a foodie influencer, I’m constantly exploring new culinary horizons, but sometimes, the most profound culinary journeys bring us right back home.
I have fond memories of my late mother cooking black-eyed peas on the stove. I remember running from the kitchen, complaining about the strange, unfamiliar scent. Yet every time she put a plate of black-eyed peas in front of me, I would gladly eat them, enjoying the nutty, slightly smokey flavor of the beans stewed in fragrant aromatics like garlic and onion.
Now, as an adult, black-eyed peas hold a special place in my heart and on my plate. I’m the one cooking a pot of black-eyed peas on the stove, teaching my kids about both the cultural significance of black-eyed peas to our community and sharing fond memories of my mother with them. A seemingly humble pot of black-eyed peas evokes memories of my late mother, childhood, community, and a comforting embrace of home.
It’s not only nostalgia that draws me to this humble legume; it’s also the rich, earthy flavor and versatility that has made me fall in love with them. You can enjoy them as a hearty stew, spooned over fluffy rice, or paired with crusty bread, whatever your heart desires.
Embracing Tradition with a Twist
Traditionally, black-eyed peas are cooked with pork and simmered with a ham hock to give the dish its signature savory depth. While I still love the traditional preparation, I’ve also embraced the challenge of creating a plant-based version that doesn’t compromise on flavor.
My plant-based twist on black-eyed peas swaps out the pork for an umami-rich miso paste. The result is a dish that retains all the soul-satisfying goodness of the original, with a subtle and distinct depth of flavor that will keep you coming back for more. Whether enjoyed as a hearty stew or spooned over cauliflower rice, this umami, plant-based black-eyed pea recipe is sure to become a staple in your culinary repertoire. So next time you’re craving a taste of home, give this twist on a classic a try!
Ingredients
- 8 oz dry black-eyed peas
- 8 cups water
- 2 tbsp olive oil
- 1 large white onion
- 1 lb cremini mushrooms minced
- 1 tsp salt
- 1 tsp pepper
Spices Mix
- 1 tbsp granulated garlic
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 6-7 garlic cloves minced
- 2 tbsp miso paste
Instructions
- RINSE and sort peas, discarding any objects. Pour peas into a large bowl, 4 cups of water, and cover. Let soak for 8 hours or overnight.
- DRAIN and rinse peas, then pour into a large, heavy-bottom pot. Add 8 cups of water and season with salt and pepper.
- BRING to a boil, then reduce to a simmer. Cook for 45 minutes or until tender.
- USE a ladle to remove scum which is a white cloudy substance that forms on top of the water.
- WHILE the peas are cooking. Sauce the onions in olive oil until translucent.
- ADD the mushrooms and cook for 3-5 minutes. Then remove from heat and set aside. (I like to cook the mushrooms separately to maintain the meaty texture from the mushrooms.)
- WHEN the peas are done, add the onions & mushroom mixture to the peas. Next, add the spices and garlic, then stir.
- USE a small bowl to add miso paste and 2 tablespoons of liquid from the peas. Stir until smooth. Then add miso paste to the pot and stir. Cook for 1 minute.
- USE the back of a large spoon to smash the peas. This will thicken the peas. Taste and adjust seasoning with salt and pepper.
