Spicy Vegan Black-eyed Peas

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 175.6
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 266.0 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Spicy Vegan Black-eyed Peas calories by ingredient
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Hearty, spicy and flavorful... Offers richness without fat. Serve over brown rice. Hearty, spicy and flavorful... Offers richness without fat. Serve over brown rice.
Number of Servings: 16


    13 C. cooked black-eyed peas (2 16 oz. packages of dried peas), cooked w/ 2 vegetarian bullion cubes
    2 Tbs. olive oil
    1 C. chopped onion
    2 C. chopped celery
    1 large yellow pepper, chopped
    1 large sweet red pepper, chopped
    1 medium carrot, chopped
    8 Tbs. smoky bbq sauce (we used Annie's Naturals smoky maple)
    6 Tbs. chopped chipotle peppers in adobo sauce
    1 Tbs. ground cumin
    2 tsp. smoked paprika
    1 tsp. salt (reduce if using canned or salted black-eyed peas)


These chipotles are pretty potent... If you are nervous about making it too spicy, add tiny amounts and taste. At our house, we don't put the chipotle in the pot at all; we put a little dish so only those who want it can serve it on their plate.


1) Cook the black-eyed peas according to the package directions, placing 2 vegetarian bullion cubes in the cook water. Drain, reserving 3 cups of the cooking liquid. If using canned beans, rinse and drain and add 3 cups of water and 2 bullion cubes in step 3 below.

2) In a nonstick pan, heat 2 Tbs. olive oil. Add onion, celery, peppers and carrot and saute until onion is soft and translucent.

3) Add remaining ingredients. Simmer 20 minutes on medium-low, until vegetables are soft and liquid is somewhat reduced.

4) Taste and adjust seasonings.

Serving Size: 16

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