Description
A hearty and flavorful dish featuring black-eyed peas with a spicy Southern twist, perfect as a side or main course.
Ingredients
Scale
- 1 pound dried black-eyed peas, rinsed and picked over
- 6 cups water or vegetable broth
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (optional for extra heat)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Soak black-eyed peas in water overnight or for at least 6 hours. Drain and rinse.
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, bell pepper, and jalapeño until softened.
- Add soaked black-eyed peas, water or broth, smoked paprika, cayenne, salt, black pepper, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45–60 minutes until peas are tender.
- Remove bay leaf and adjust seasoning if needed. Serve warm.
Notes
- For a thicker consistency, mash some of the peas with a fork before serving.
- Pair with cornbread or rice for a complete meal.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: spicy, Southern, black-eyed peas, vegetarian, easy recipe