Black-Eyed Peas with Okra

“Black-Eyed Peas is one of the top 3 meals I remember from my childhood.”

4 Servings | 60 Mins

Ingredients

2 Cups Okra (not sliced)

2 Cups Vegan Sausage (optional)

Sea Salt

1 medium yellow onion, diced

1 large green bell pepper, chopped

1 garlic cloves, minced

1/2 pound dried black eyed peas, sorted, rinsed, and soaked for 8 hours

4 cups veggie broth, or 4 cups water

1 bay leaf

1 tsp dried thyme and/or oregano, optional

1 tsp smoked paprika

1 tbsp soy sauce

1/2 tsp cayenne pepper

Directions

1. In a large pot, heat the oil over medium-high heat.

2. Add the onion, bell pepper and garlic and sauté until the onion is translucent, about 3 minutes.

3. Add the black-eyed peas, veggie broth and bay leaf. In a separate pan sear your veggie sausage then add to main pot.

4. Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened. Prepare Okra by washing and cutting off the top tips. Add Okra to pot. (Sliced okra is fine, I’m just directing you how my mother prepared it :) )

5. Stir in the smoked paprika, coconut aminos and cayenne.

6. Remove from the heat and let the beans cool a bit.

   I enjoy pairing these flavorful peas with some fluffy quinoa and gluten-free cornbread.