Description
A simple and flavorful Mexican-inspired black-eyed peas dish, perfect as a side or main course.
Ingredients
Scale
- 2 cups dried black-eyed peas, soaked overnight
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, finely chopped
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, bell pepper, and jalapeño. Sauté for 5 minutes.
- Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute.
- Add soaked black-eyed peas, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 45-50 minutes until peas are tender.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- Soaking the peas overnight reduces cooking time.
- Adjust jalapeño for desired spiciness.
- For extra flavor, add a bay leaf while simmering.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: mexican black eyed peas, vegetarian recipe, easy black-eyed peas