2 cups dried blackeyed peas (about 2 1/2 to 3 cups after soaking), soaked overnight
1 medium or large yellow onion, chopped
4 large or 5 medium garlic cloves, minced
1 teaspoon dried thyme leaves (not ground thyme)
2 bay leaves
1/4 to 1/2 teaspoon Old Bay seasoning, to taste
1/8 teaspoon ground black pepper
1/2 cup vegan butter, melted (I use Earth Balance)
4 vegetable bullion cubes + 3 cups hot water or 3 cups broth (I use Not Chick'n)
1 bunch mustard greens, bite sized (or turnip greens, or kale)
1/4 to 1/2 teaspoon liquid smoke flavoring
2 tablespoons nutritional yeast
1 1/2 teaspoons red wine vinegar
1/4 to 1 teaspoon Bragg's Liquid Aminos or soy sauce (depending on broth)
1/4 to 1/2 teaspoon hot sauce (I use Louisiana hot sauce or Tabasco)
1. Drain and rinse soaked blackeyed peas, then place in crockpot. Add onion, garlic, thyme, bay leaves, old bay seasoning, and black pepper to crockpot.
2. Stir in melted vegan butter and broth; the liquid should cover the blackeyes by about 1" to 1 1/2". Splash in a bit more broth if needed (depending on the size of your crockpot). Cook on high for 1 1/2 hours.
3. After 1 1/2 hours, stir greens into crockpot, a handful at a time. Cook for another 2 1/2 to 3 1/2 hours on high, until blackeyes are as done as you like them. To me, this dish works best when the blackeyes and greens are both well past al dente, fairly soft, but not overshooting into mushy.
4. When you're happy with the texture of the blackeyes and greens, add liquid smoke, nutritional yeast, red wine vinegar, Bragg's/soy sauce, and hot sauce. I personally recommend generous sprinkling of the hot sauce, Old Bay, and smoke flavoring.
5. Turn crockpot to low to keep it warm for second helpings. Remove bay leaves, and serve with sweet cornbread (such as http://vegweb.com/index.php?topic=5730.0 ).
Try to accept effusive compliments from friends and family with grace and humility. Enjoy!
Source of recipe: I tinkered this up, and liked it better than other spice and seasoning combinations I've tried for New Year's Day traditional fare. I did it as a mostly make ahead: greens prepped/ peas soaked/ garlic and onion chopped the night before, then just added spices and such on cooking day; turned out to be the best blackeyed peas that I, personally, have yet cooked up. New Year's resolution: to make this again!