Delicious vegetarian black eyed peas with stewed tomatoes, leeks, white wine, and garlic! Black-eyed peas may not be known for much outside of an old, Southern New Year’s Day tradition, but they can be prepared a number of different ways.
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I love a bowl of black eyed peas. But not just on New Year's Day, really any time of year. Especially when the weather is chilly outside. One of the reasons I love this dish is because it's really simple to make with just a few ingredients.
Black-eyed peas have been part of Southern and African American cooking for a long time. They’re often cooked with meat like smoked meat, but this recipe uses veggies and spices to give it that same rich, comforting taste. The leeks, garlic, and tomatoes cook down into a warm, hearty stew that’s perfect with collard greens, cornbread, or rice.
For a traditional, Southern soul food black eyed peas recipe made with neck bones, check out how to cook black eyed peas.
Did you know black-eyed peas are originally come from West Africa and were brought to the Americas during the transatlantic slave trade? Enslaved Africans grew them in the Southern United States, and over time, black-eyed peas became a staple in African American cooking, especially in soul food and Southern cuisine.
Ingredients
- Black eyed peas: We used dried black eyed peas but you can also used canned or frozen black eyed peas, just simmer them for less time.
- Canned tomatoes: If using canned tomatoes, be sure to use the liquid (do not drain). You can also use fresh tomatoes, and chop it yourself.
- Leeks: If you're unfamiliar with leeks, they're in the sam vegetable family as onions, shallots, and scallions. They reach seasonal peak in January and have a mild flavor that's subtle and slightly sweet.
- Garlic: For flavor.
- Dry white wine: One of our readers pointed out that not all wine is vegan, so be sure to check the label.
- Vegetable broth: For boiling the black eyed peas. You could also use water, bouillon, etc.
How to Make Vegetarian Black Eyed Peas
- In a large pot, combine black eyed peas, leeks, garlic, dry white wine, salt and pepper. Cover and simmer on low medium heat until leeks are soft.
- Add tomatoes and vegetable broth.
- Cook, covered, on medium heat for 1 hour. If liquid reduces too much, add more broth or water, as needed.
- Divide into bowls and serve hot.
Recipe Tips
- Cleaning leeks: Leeks can be a little dirty inside, so make sure to slice them and rinse them well in a bowl of cold water.
- Use good wine: Choose a dry white wine you'd enjoy sipping, like Sauvignon Blanc or Pinot Grigio.
- Adjust the broth: The stew will thicken as it cooks. If it gets too thick, just stir in a little more vegetable broth or water until it reaches your desired consistency.
- Taste and season: After simmering, be sure to taste and adjust salt and pepper before serving.
What to Serve
This soul food-style vegetarian black eyed peas go great with collard greens, cornbread, and rice. You can also pair it with candied yams or a fried green tomato sandwich.
How to Store Leftovers
Let black eyed pea stew cool, then store it in an airtight container in the fridge for up to 4 days. It also freezes well—just leave some space at the top of the container since liquids expand when frozen.
📖 Recipe
Black Eyed Peas with Stewed Tomatoes, Leeks (Vegetarian Soul Food)
Ingredients
- 1 large leek chopped, white and light green parts only
- 1 tablespoon garlic minced
- ½ cup dry white wine
- salt to taste
- ground black pepper to taste
- 3 16-ounce cans diced tomatoes
- 1 pound black eyed peas dried, soaked overnight
- 4 cups vegetable broth plus more for thinning consistency
Instructions
- In a large pot, combine black eyed peas, leeks, garlic, dry white wine, salt and pepper. Cover and simmer on low medium heat until leeks are soft.
- Add tomatoes and vegetable broth.
- Cook, covered, on medium heat for 1 hour. As liquid reduces add water, as needed.
- Divide into bowls and serve hot.
Notes
Nutrition
Jill Boatman says
Thank you for this recipe, it looks lovely and I will make it. It might be worth mentioning that, due to clarifying processes, not all wine is vegan.
cooks with soul says
Thank you so much for pointing that out! We will add a note about using vegan-friendly wine. Thank you!
Linda says
Another question: do dry peas require soaking. In my experience if peas aren’t soaked they are hard.
cooks with soul says
Hi! Great question. We follow Camellia brand tips on how to soak your beans, which is that black-eyed peas do not need to be soaked because they’re softer legumes and cook much faster. It's really a matter of personal preference. Personally, if I do soak beans I will do the quick soak method. We talk about it in our red beans and rice recipe, but basically, you boil the beans for a few minutes, then remove from heat and set aside at room temperature for 1 hour in the water. I hope this helps!