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Camellia Brand
a bowl of black eyes and white rice witth a small green side salad next to a package of camellia brand package of blackeyes

Southern-Style Vegetarian Blackeye Peas

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  • 1 tablespoon olive oil
  • 3/4 cup sliced sweet onion
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 64 ounces vegetable stock
  • 1 (1-pound) package Camellia Brand Blackeyed Peas, rinsed and sorted
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 1 dried bay leaf
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons apple cider vinegar
  • Fresh oregano, for garnish
  • Crushed red pepper, for garnish
  • Cooked collard greens, to serve
Total time:
1 hour, 5 minutes
Prep time:
15 minutes
Cook time:
50 minutes
6 (1 1/2-cup)


  1. Heat the oil in the work bowl of an electric pressure cooker* set to the highest sauté setting. Add onion and cook until just tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine and cook until reduced by half, 3 to 4 minutes. Turn sauté setting off. Add stock, blackeye peas, thyme, oregano, bay leaf, salt and black pepper, stirring until well combined. Lock lid and confirm valve is set to seal. Set cook time to 40 minutes on high pressure. When finished cooking, allow pressure to release naturally.
  2. Discard bay leaf and stir in vinegar. Garnish with oregano and red pepper, if desired. Serve with cooked collard greens on the side.

*We used Instant Pot®.


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