Black‑eyed peas have been a staple of Southern cooking for centuries, traditionally eaten on New Year’s Day for luck and prosperity. The dish traces back to African origins and became a symbol of hope and abundance in the American South.

In the Deep South, peas are often cooked with pork (ham hocks or bacon) and served with collard greens. In vegan adaptations like this recipe, smoked paprika and liquid smoke replace the meat’s smoky flavor.

They are typically served hot, ladled over a plate of cornbread or alongside rice, and sometimes topped with a dash of hot sauce or a squeeze of lemon for brightness.

Black‑eyed peas are most famously eaten on New Year’s Day for good luck, but they also appear at family gatherings, potlucks, and Southern holiday meals.

Classic pairings include buttery cornbread, collard greens, fried catfish, or a simple green salad with a tangy vinaigrette.

The combination of earthy peas, smoky seasoning, and a slow‑cooked broth creates a comforting, hearty dish that embodies the resourceful, flavor‑rich tradition of Southern home cooking.

Common errors include under‑cooking the peas, over‑seasoning early (which can become bitter), and forgetting to mash some peas to achieve the proper thickened consistency.

Liquid smoke provides the characteristic smoky depth while keeping the dish fully plant‑based, aligning with the vegan focus of the YouTube channel PlantbasedBrandon.

Yes, the peas improve in flavor after resting. Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.

The YouTube channel PlantbasedBrandon focuses on wholesome, plant‑based versions of classic comfort foods, offering approachable recipes that emphasize nutrition, flavor, and sustainability.

PlantbasedBrandon adapts traditional Southern dishes to be fully vegan, substituting animal‑based ingredients with plant‑based alternatives like liquid smoke, while preserving authentic flavors and cultural storytelling.