Step 1

Drain and rinse the canned black eyed peas and set aside.

Step 2

Place a large pot with olive oil over medium heat. Once hot, add the diced onions and sauté for 4-5 minutes, stirring occasionally, until the onions are tender and almost translucent.

Step 3

Toss in the bell pepper and minced garlic and sauté for 1 minute or until tender and fragrant.

Step 4

Add all the remaining ingredients and stir to combine. Turn the heat up to medium-high and bring to a boil. Once boiling, reduce the heat to a simmer and cover the pot with a lid. Let the black eyed peas cook for 25-30 minutes, stirring occasionally. If you notice there's too much liquid you can remove the lid to allow some of the liquid to evaporate.

Step 5

Taste and adjust the seasonings as needed. You can add more paprika and/or liquid smoke for smokiness or salt and pepper to taste.

Step 6

Serve the vegetarian black eyed peas on their own or you can serve them over rice, with cornbread, or along with meatless collard greens.

Step 7

Store leftovers covered in the refrigerator for up to 3-4 days, or in the freezer for 1 month.