Grits, Greens, and Black-Eyed Peas


This is a dish that takes me way back. In the South we eat collard greens and black-eyed peas for good luck and money on New Year’s Day. I added in Beyond Meat Hot Italian Sausage to replace the heavy, fat-back bacon, and lard that I grew up with as a kid. This Grits, Greens, and Black-Eyed Pease is a one-of-a-kind southern treat!

While I prefer to use dried black-eyed peas because the flavor of the end product is so much better, I understand that not everyone has the luxury of time to soak beans overnight and cook for the better part of an hour. Feel free to open a can of black-eyed peas and get dinner on the table in less than thirty minutes. 

Make it a Meal

This trio makes a filling meal without any special additions. However, you may want to indulge in a bit of dessert after your meal. Check out this popular Salted Caramel Cheesecake!


Grits, Greens, and Black-Eyed Peas

Prep Time: 10 minutes, plus overnight soaking time Cook Time: 1-1.5 hours
Yield:4 servings


For the Grits

3 cups of water

1/2 teaspoon salt

1 cup non-GMO corn grits

2 tablespoons vegan butter

Black pepper

For the Greens

1 tablespoon olive oil

1 small onion, or half a large onion, diced

3 large garlic cloves, very thinly sliced

1 pound young collard greens, removed from stems and roughly chopped

1/2 cup vegetable stock

1 teaspoon red pepper flakes

Splash red wine vinegar

Salt and pepper

For the Black-Eyed Peas

1 pound dried black-eyed peas

2 tablespoons olive oil

2 Beyond Meat Hot Italian Sausage

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable stock, plus more, if needed

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Pepper vinegarhot sauce, or red wine vinegar, optional, to taste


For the Grits

  1. Place a medium stockpot over high heat and bring water and salt to a boil. Add grits and whisk vigorously. Cook for 5 minutes, stirring regularly.
  2. Stir in butter, and season with additional salt and pepper.

For the Greens

  1. Place a large stockpot over medium heat. Add olive oil. When oil is hot, add onion and garlic and sauté until translucent.
  2. Add collard greens and sauté for about 1 minute. Add vegetable stock, and braise, covered until greens are completely tender.
  3. Stir in red pepper flakes and red wine vinegar, and season with salt and pepper.

For the Black-Eyed Peas

  1. Add dried black-eyed peas to a large bowl and cover with 4 inches of water. Soak overnight on the counter.
  2. The following day, place a large stockpot over medium high heat. Add olive oil. When hot, add sliced sausage, flat side down and brown. Flip and repeat on the other side. Remove sausage from stockpot and set aside.
  3. Return stockpot to medium heat and add onion and garlic and sauté until translucent. Add black-eyed peas and vegetable stock and bring to a boil. Reduce to a simmer. Simmer until peas are thoroughly soft, approximately 1-1 1/2 hours.
  4. Taste for seasoning and add additional salt, pepper, hot sauce, or vinegar, to taste. Add sausage back in and simmer for another minute to heat through.

To Serve

  1. Place grits in a bowl and top with greens and beans.

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