Vegan Black-Eyed Pea Rice

Begin by placing the water and black-eyed peas in a large cooking vessel, bringing them to a rolling boil. Next, remove the pot from the heat source and cover it with a lid, allowing it to sit for 1 hour. After this period, drain and rinse the black-eyed peas before proceeding with the recipe.

In a separate cooking vessel, combine the black-eyed peas, water, oregano, thyme, and bay leaf. Bring this mixture to a boil, then cover the pot and reduce the heat to a low simmering temperature. Allow it to cook for 40 minutes, or until the black-eyed peas are tender.

During this time, heat some olive oil in a non-stick skillet over medium-high heat. Add the sliced onion and sauté until it reaches a lightly browned state, taking around 5 to 7 minutes. Next, add the chopped celery, bell peppers, and jalapeno to the skillet, sautéing for an additional 5 minutes. Finally, add the minced garlic and continue to cook for a further 2 minutes.

Once the black-eyed peas are tender, add the sautéed vegetable mixture, diced tomatoes, chopped parsley, salt, pepper, and cayenne pepper to the pot. Stir everything together well to combine, then cover the pot and set it aside for 5 to 10 minutes, allowing the flavors to meld together. Finally, taste and adjust the seasonings as needed to achieve the desired flavor profile.