Smoky Black-Eyed Peas over Basmati Rice

This recipe is a soul-satisfying vegan dish that balances smoky, savory, and earthy flavors. By using a light lager and liquid smoke, we build a deep flavor profile that mimics traditional slow-cooked beans in under an hour. The addition of fresh, vibrant kale and a double-sear technique for the vegan sausage ensures a variety of textures. Served over fluffy basmati rice, it's a nutritionally dense and comforting meal

Yield: 4 servings
Prep Time: 15 minutes plus overnight soak
Cook Time: 50-60 minutes
Special Equipment: Dutch Oven, Colander

Ingredients

• 1 ½ cups dry black-eyed peas (soaked overnight)

• 1 package vegan sausage links (sliced)

• 4 cloves garlic (minced)

• 1 box (14-16 oz) chopped tomatoes

• 1 bunch kale (large stems removed, washed & dried, chopped)

• 1 cup light lager or vegetable broth

• 1 ½ cups water (more as needed)

• 1 tsp Adobo seasoning

• ½ tsp garlic powder

• ½ tsp paprika

• ¼ tsp ground cumin

• 1 tsp no-beef bouillon

• ½ tsp liquid smoke

• Salt & pepper to taste

• Cooked basmati rice (for serving)

  Optional Garnishes:

• Fresh cilantro (chopped)

• Vegan Parmesan (grated or shaved)

Directions

1. Rinse black-eyed peas and soak overnight. Drain before cooking.

2. Heat a large skillet over medium heat. Add sliced vegan sausage and sauté until browned. Remove half of the sausage and save for the end to secure the crispy texture.

3. Lower heat slightly and add minced garlic. Cook 30-60 seconds until fragrant. Stir in soaked black-eyed peas, chopped tomatoes, Adobo, garlic powder, paprika, cumin, no-beef bouillon, and liquid smoke.

4. Pour in lager or veggie broth plus water. Bring to a gentle boil, then cover and simmer 35-45 minutes, stirring occasionally, until beans are tender and saucy. Add more liquid if needed. It should be about an inch above the beans.

5. Stir in chopped kale during the last 3-5 minutes of cooking.

   Cover and let it wilt until tender and bright green.

6. Serve: Lower heat and taste for seasoning. Add your reserved veggie sausage. Spoon over basmati rice and finish with fresh cilantro and vegan Parmesan