2 pounds dried black-eyed peas (preferably Camelia Brand)
2 tablespoons vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 to 2 stalks celery, chopped
5 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 to 2 (32 ounce) cartons vegetarian vegetable broth (approximately 8 cups or use 4 cups broth + 4 cups water)
2 veggie not-chicken bouillon cubes + 8 cups water, optional
2 teaspoons cumin
cayenne pepper, to taste
salt, to taste
dashes liquid smoke, to taste
1. Sort and rinse beans. Place beans in pot, cover with water, and boil for 3 minutes then take off heat. Cover and let sit for 1 hour, then drain. (This will soften beans. I do not do this when I use Camellia Beans because they normally are so fresh, and they cook quickly.)
2. Either heat oil in a pot and saute onion, green bell pepper, red bell pepper, celery, garlic, and jalapeno or cook them down in vegetable broth over medium heat.
3. To the pot, add black-eyed peas and vegetable broth (or bouillon cubes and water). Turn the heat to low.
4. Stir in cumin, cayenne pepper, salt, and liquid smoke. Adjust seasonings as needed.
5. Cook covered for 1 1/2 to 2 hours, stir occasionally to prevent from sticking. You can crack the lid close to the end to thicken it up.
Serve with rice. You can also serve with Louisiana Hot Sauce or Tabasco sauce. You can also fix some sweet corn bread to go with it. I eat mine on New Year's with boiled cabbage. I just cook the cabbage in very little water, with cubed potatoes add salt, earth balance vegan margarine, and organic sugar. You basically steam the cabbage for about 30 minutes. I eat this on New Year's for the cabbage to bring money in the form of bills and black-eyed peas to bring coins and good health.
Source of recipe: I came up with this recipe a few years ago while experimenting with how to cook black-eyed peas to my liking.