Vegan Black Eyed Peas for New Year's Day

Vegan Black Eyed Peas with Curly Green Kale

Yesterday I shared my traditional Version of Black Eyed Peas and Collard Greens for New Year's Day.  My friend, Wendy, asked if there was a version without ham or bacon because she doesn't eat pork.  I said she could use chicken broth and that they should still be rich or that even a vegan version would work.  

I decided to test a vegan version for myself and my whole family loved it.  My mom was really raving about it.  I always thought you needed to cook the beans with a ham hock for flavor but I made this version with water and it was delicious and fairly quick and easy to make.

Black Eyed Peas and Greens are meant to bring good luck and prosperity in the coming year.  The tradition dates back to the Civil War when the peas were seen as fit for only animals to eat.  When Sherman and his troops marched to the sea, they left the black eyed peas because they were supposedly only fit for livestock.  In turn they ended up being a stable that people survived on and this nourishing bean (yes they are actually a bean even though they are called a peas) began to symbolize good fortune and health.  They are traditionally eaten just after midnight on New Year's Eve or sometime during the day.  The beans bring health and good luck and the greens (they can be collard greens, mustard greens, kale or any kind of green) are meant to represent green dollars and are a symbol of wealth to come in the New Year.  If you combine it with cornbread, to represent gold, you are in for a triple blessing of delicious goodness to begin your year.

Another tip.  Try to buy your beans from a store that is busy and has fresh beans.  Beans that have been dried within the year and haven't sat on a shelf for ages taste better.  Freshly picked beans and peas are the best but if you have the dried versions try to find some that haven't been sitting around collecting dust.  They are still edible of course but just won't taste as good.

VEGAN BLACK EYED PEAS with GREENS

1 pound black eyed peas, rinsed

2 Tablespoons Olive Oil

1 yellow onion, diced

2 carrots, peeled and diced

3 celery sticks, diced

8 cups of water

2 tablespoons Kosher Salt

Freshly Ground Pepper

1/2 teaspoon Red Pepper Flakes

2 handfuls of chopped strips of Greens.  I used Kale in the photo above but I use collard greens the most.  Mustard Greens are also good

In a soup pot, sauté the onion in the olive oil for two minutes, stirring occasionally.  Add the carrots and celery and cook for another minute, stirring once or twice.

Add the peas, water, salt, pepper and red pepper flakes.  Turn the heat to medium until it begins to boil.  Then turn to low and keep mostly covered with aluminum foil that is slightly vented on one side.

Cook for an hour and a half to two hours until the peas as tender.  Add more water if necessary.

Adjust to your own personal taste for salt and spice.

Just before serving stir in the the chopped up strips of fresh greens.  Serve as a first course or with dinner.  

Click here for the Cornbread recipe.