Description
A warm and creamy Black Eyed Peas dish with bright tomatoes and a touch of heat for deep, comforting flavor.
Ingredients
Scale
- 2 cups black eyed peas, soaked overnight and drained
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium tomatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and sauté for 5-7 minutes until translucent.
- Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Add the diced tomatoes, soaked Black Eyed Peas, and vegetable broth to the pot.
- Season with cumin, paprika, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 45-60 minutes, or until the peas are tender.
- Stir occasionally and add more broth if necessary to maintain a creamy consistency.
- Once cooked, adjust seasoning to taste and serve hot.
Notes
Soaking the peas overnight cuts cook time and improves texture. For added creaminess, mash a few cooked peas against the pot’s side.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg