Exploring How Black Eyed Peas Link the Motherland and the Diaspora

The journey of the black-eyed pea is a story of resilience that spans the Atlantic, connecting the kitchens of West Africa to the dinner tables of the American South. While these peas are often associated with slow-simmered meats, their true power lies in their versatility as a plant-based staple that has nourished our community for centuries. This week, we’re honoring that global legacy by showing you how to capture deep, soulful flavors using budget-friendly, earth-grown ingredients.

These recipes aren't just about replacing ingredients; they are about reclaiming the the generational practices our ancestors used to sustain themselves through every season. We are proving that heart-healthy eating can be simple, affordable, and incredibly flavorful without sacrificing our cultural identity. This week Jessica and Danni will share how to prepare two distinct heritage dishes: a vibrant, comforting Ghanaian Red Red with fried plantains and a smoky, tender pot of Southern Black-Eyed Peas. It’s time to eat for our future while staying deeply rooted in our past.

Cooking Demo: Soulful & Flavorful Black Eyed Pea Recipes

Watch the final Veguary 2026 cooking video above and get the full written recipes and for the featured dishes below.

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Thank you to Kelly's Kitchen for providing accessible versions of our Veguary recipes and supporting ASL (American Sign Language) interpretation for our 2026 Veguary sessions!

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Watch the Video with ASL Interpretation

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Red Red (Ghanaian-Style Stewed Black-Eyed Peas)

This savory Ghanaian-style black-eyed pea stew, traditionally known as Red Red, is a soulful union of flavor and history. By using coconut oil, smoked paprika, and nori flakes, this version captures the deep, "seafood" umami and smoky richness of the traditional dish, with accessible plant-based ingredients.

Ingredients

• 2 Tbsp coconut oil

• 3 (15 oz) cans black-eyed peas, drained and rinsed

• 1 large onion, sliced

• 4–6 cloves garlic, chopped (or 1–2 Tbsp minced garlic)

• 1 inch ginger root, minced (or 1 Tbsp ginger puree)

• 6 Roma tomatoes, diced (or 1 can diced tomatoes + 1 can tomato sauce)

• 1 Tbsp smoked paprika

• 1 Tbsp nori flakes (or 1 ½ tsp dulse flakes/kelp granules)

• ¼ tsp salt

• 1 vegetable or vegan beef bouillon cube (or 1 Tbsp soy sauce/liquid aminos)

• 1 scotch bonnet or habanero pepper, pierced (or ¼ tsp cayenne pepper)

Instructions

1. Sauté Aromatics: Heat a large pan over medium heat. Add the coconut oil and sliced onion; sauté for 1–2 minutes until fragrant.

2. Add Garlic & Ginger: Add the garlic and ginger. Continue to sauté for about 2 minutes until fragrant.

3. Softened Tomatoes: Add the diced tomatoes and stir into the aromatic vegetables until warmed and well combined.

4. Season the Base: Season the stew base with smoked paprika, nori flakes, salt, and the scotch bonnet pepper. Crumble the bouillon cube into the pan (or dissolve it first in a few tablespoons of warm water). Sauté for 2–3 minutes until the seasonings are fully incorporated.

5. Simmer: Cover with a lid, reduce the heat to medium-low, and cook for 5–7 minutes until the stew base reaches a steady simmer.

6. Add Beans: Remove the lid, add the black-eyed peas, and stir thoroughly until they are evenly coated in the sauce.

7. Final Cook: Cover again and cook for 10–15 minutes until the stew is bubbling and flavors have merged.

8. Serve: Remove from heat and serve warm with fried ripe plantains.

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Southern Style Black Eyed Peas

Experience the familiar comfort of soul food with these hearty, plant-based Southern-Style Black-Eyed Peas. This recipe uses plant-based ingredients to honor tradition, delivering a deep, smoky flavor and a rich "pot liquor" using smoked paprika, liquid smoke, and soy sauce instead of smoked meats. 

Ingredients

• 1/4 cup oil

• 1 medium yellow onion, diced

• 1 large red bell pepper, diced

• 1 cup diced celery

• 3 garlic cloves, minced

• 1 pound dried black eyed peas, sorted, rinsed, and soaked for 8 hours

• 6 cups veggie broth, or 6 cups water plus 6 teaspoons of vegetable bouillon paste, or 6 cups water plus 2 veggie bouillon cubes

•  1 large bay leaf

• 1 tsp dried thyme and/or oregano, optional

• 2 tsp smoked paprika

• 1 tbsp liquid smoke

• 1 tbsp soy sauce

• 1 tsp freshly ground black pepper

• 1/2 tsp cayenne pepper

• Salt to taste

Instructions 

1. In a large pot, heat the oil over medium-high heat.

2. Add the onion, bell pepper, celery, and garlic and sauté until the onion is translucent, about 3 minutes.

3. Add the black-eyed peas and veggie broth.

4. Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne and add a bay leaf.

5. Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened.

6. Salt to taste.

7. Remove from the heat and let the beans cool a bit.

8. Serve with collard greens and rice or cornbread.

   
   

Instant Pot Instructions

1. Set the Instant Pot to sauté on medium heat and add the oil.

2. When the oil is hot, add the onion, bell pepper, celery, and garlic and sauté until the onion is translucent, about 3 minutes.

3. Add the soaked black-eyed peas and only enough veggie broth to cover the beans about 1 centimeter.

4. Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne and add in a bay leaf

5. Place the lid on the Instant Pot and lock in place.

6. Cancel the sauté and set the Instant Pot to pressure cook on high for 10 minutes. If you are using un-soaked beans (which is acceptable using the Instant Pot) pressure cook for 35 minutes.

7. Let the Instant Pot natural pressure release for 5 minutes, then vent fully and turn off the machine.

8. Carefully remove the top of the pot then salt to taste.

9. Remove from the heat and let the beans cool a bit before serving with collard greens and rice or cornbread.