Smoky Black Eyed Peas



Serving size

about 1 1/2 cups
270 Minutes

This recipe can easily be multiplied and makes great leftovers.

Smoky Black Eyed Peas


1 ounce Mushrooms, shiitake, dried (or dried porcini or crimini mushrooms)
3 cup Water
1 tsp. Olive oil
1 large White onions (diced)
2 Large stalk Celery, raw (diced)
1 Tbsp. Dried or rubbed sage
2 15 ounce can Canned no salt added blackeye peas (drained and rinsed)
1/2 tsp. Salt
2 tsp.. Smoked paprika
1 tsp.. Worcestershire sauce
1 tsp.. Honey
2 cups No salt added vegetable stock


Place the dried porcini in a bowl and pour the boiling water over them.

Stir gently and let steep for about 10 minutes.

While the mushrooms are steeping, place the olive oil in a large sauce pan over medium-high heat.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the celery and cook for about 4 minutes. Stir frequently.

Add the sage, black eyed peas, salt, paprika, Worcestershire, honey, and vegetable stock.

Drain the broth from the mushrooms into the pan. Stir.

Coarsely chop the mushrooms and place them in the pan. Stir.

Simmer, covered, for about 2 hours, stirring occasionally. Serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

In the South it is traditional to make black eyed peas with bacon, salt pork or even sausage. The meat brings both saltiness and great umami flavor to the peas, but also brings added calories in extra fat.

"This is every cook's opinion - no savory dish without an onion, but lest your kissing should be spoiled your onions must be fully boiled."

Jonathan Swift