How long does stewed black-eyed peas [vegan, gluten-free] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze stewed black-eyed peas [vegan, gluten-free]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make stewed black-eyed peas [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes stewed black-eyed peas [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does stewed black-eyed peas [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Stewed Black-Eyed Peas
[Vegan, Gluten-Free]

EB By: Elsa Brobbey

Author Bio

Hello, I’m Elsa. I live in Vancouver, BC, and I chronicle my adventures exploring simple,... Read More

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Stewed Black-Eyed Peas [Vegan, Gluten-Free]

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A rich, delicious and filling spiced stewed beans; simple and easy to make! This stew is a deeply flavorful and rich comfort food, and also relatively hands-off. Vegetables and legumes are accented with aromatic spices and stewed over time until the vegetables start to break down, meld, and become a... Read More

Ingredients You Need for Stewed Black-Eyed Peas [Vegan, Gluten-Free]

3/4 cup coconut oil
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 large red onion, sliced
2 pounds dried black-eyed peas
6 large garlic cloves, halved
5-6 plum tomatoes, quartered or 1 16-ounce can whole plum tomatoes
6-8 fresh sage leaves, plus more for fried sage topping
1 tablespoon crushed ginger or ground ginger
1 tablespoon harissa paste (or a mix of ground cayenne pepper, caraway, coriander, and cumin seeds)
1 small habanero pepper, (use half or omit)
3-5 cups vegetable broth
1 1/2 teaspoons sea salt, or to taste
Freshly ground black pepper, to taste

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How to Prepare Stewed Black-Eyed Peas [Vegan, Gluten-Free]

In a large pot or saucepan, heat coconut oil over medium-high heat,
Add mustard seeds and cumin, stir, and cook for about a minute or so until spices are fragrant and mustard seeds start popping.
Add onions and sauté for a few minutes until onions begin to soften.
Add black-eyed peas, garlic, tomatoes, sage, ground ginger, harissa paste, and habanero pepper.
Add vegetable broth to cover beans by an inch (about 3 cups).
Bring to a boil; reduce heat to medium-low and simmer, partially covered.
Add sea salt about 30 minutes into the beans simmering.
Add more vegetable broth by 1/4-cupfuls as needed to keep beans submerged, until tender (about 45 minutes to 1 hour).
Skim any foam from the surface, check seasoning, and add more salt if required.
Serve warm topped with fried sage and freshly ground pepper.