Baked Black-Eyed Peas

This recipe, which can easily be adapted for a vegan diet, is comfort food at its best.  I like to serve this dish on New Year’s Day.  According to tradition in the Southern U.S. black-eyed peas bring good luck in the new year.  Baked Okra and Cherry Tomatoes nicely compliments this dish and also cooks at 400°.  Serve the peas over brown rice.

It’s not completely necessary, but if you think of it soak your peas ahead of time for at least three hours or as long as overnight, to expedite the cooking process.

* Nutritional yeast is a common ingredient in vegetarian cooking and can be found in most natural food stores.  It is highly nutritious and rich in B-complex vitamins.  You can also substitute an additional ½ cup of grated Parmesan cheese in lieu of the nutritional yeast.




  • 1. Drain and rinse soaked peas. Remove any stones.
  • 2. Put peas in medium pot. Add stock, onion wedges and bay leaf.
  • 3. Bring to a boil. Reduce heat and simmer partially covered until the peas are tender. This will take about 30 minutes. If the pot gets dry, add additional stock or water as needed. You want the peas to stay soupy.
  • 4. While peas are cooking, preheat oven to 400° and prepare other ingredients.
  • 5. In a medium bowl combine yogurt, mustard powder and nutritional yeast. Mix well.
  • 6. Oil a medium (approximately 2 quart) casserole dish and set aside.
  • 7. When peas are cooked do not drain, but remove from heat and cool slightly. Remove bay leaf and stir in fresh spinach.
  • 8. Stir yogurt mixture into pot with peas and spinach.
  • 9. Season to taste with salt, pepper and hot red pepper sauce.
  • 10. Pour entire mixture into prepared casserole dish. Sprinkle with Parmesan cheese.
  • 11. Bake in preheated oven 30 minutes or until browned and bubbly. You can broil the last couple of minutes to brown the top.