Black-Eyed Peas

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can diced tomatoes (14.5 oz)
• 1 cup dried black-eyed peas, rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onion and bell pepper, cook until softened.
3. 3 Stir in garlic, smoked paprika, and cumin, cooking for 1 minute.
4. 4 Add diced tomatoes, black-eyed peas, vegetable broth, salt, and black pepper.
5. 5 Bring to a boil, then reduce heat and simmer for 40 minutes, or until peas are tender.
6. 6 Stir in parsley and serve hot.

Equipment

• Large pot

Variations

• Add a splash of apple cider vinegar for tanginess.
• Include diced ham for a traditional twist.

Substitutions

• Substitute vegetable broth with chicken broth for extra richness.
• Use kidney beans if black-eyed peas are unavailable.

Pairings

• Collard greens
• Cornbread
• Hot sauce on the side

Nutrition

Tips

• For a smokier flavor, add a dash of liquid smoke with the broth.
• If you're short on time, use canned black-eyed peas and reduce the cooking time to 20 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with cornbread for a classic Southern meal.
• Pair with collard greens for a New Year's feast.

FAQ