Southern Black Eyed Peas
A comforting and versatile dish made from black-eyed peas, perfect for family gatherings and New Year's celebrations.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Sorted and rinsed
- 4 cups vegetable broth For cooking the peas
- 1 medium onion, diced Adds sweetness and depth
- 2 cloves garlic, minced Enhances flavor
- 1 medium green bell pepper, diced Adds color and flavor
- 1 tablespoon olive oil For sautéing
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper Adjust to taste
- to taste Salt and black pepper
- 1 leaf bay leaf Adds aromatic flavor
- Fresh parsley for garnish Optional for decoration
Instructions
Preparation
- Sort and rinse the dried black-eyed peas, discarding any debris.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Incorporate the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
Cooking
- Stir in the ground cumin, paprika, cayenne pepper, salt, and black pepper, allowing the spices to bloom for about a minute.
- Add the rinsed black-eyed peas and pour in the vegetable broth along with the bay leaf.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours until tender.
- Remove the bay leaf, taste and adjust seasonings as needed.
- For a thicker consistency, mash a few peas against the side of the pot.
Serving Suggestions
- Serve warm, garnished with freshly chopped parsley.
- Pair with rice or cornbread for a filling main course.
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Notes
Soak black-eyed peas for 3 hours or overnight to reduce cooking time. You can customize the recipe with diced tomatoes, carrots, or different spices.