Hearty Southern Black Peas (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound dried black-eyed peas, rinsed, sorted, and soaked for 8 hours
02 -
3 minced garlic cloves
03 -
1 jalapeño pepper, diced and without seeds (optional)
04 -
1 medium onion, yellow and diced
05 -
1 red bell pepper, large, diced
06 -
1 cup celery, chopped
07 -
1/4 cup cooking oil
→ Broth and Flavorings
08 -
6 cups vegetable stock (or use 6 cups water with 6 teaspoons veggie bouillon paste or 2 bouillon cubes)
09 -
1 tablespoon soy sauce
10 -
1 teaspoon black pepper, freshly ground
11 -
2 teaspoons sweet smoked paprika
12 -
1 large dried bay leaf
13 -
1/2 teaspoon cayenne powder
14 -
1 tablespoon liquid smoke
15 -
1 teaspoon dried thyme and/or oregano (optional)
# Instructions:
01 -
Warm up the oil in a large pot over medium heat. Toss in the onion, celery, garlic, jalapeño, and red pepper. Sauté everything for around 3 minutes, or until the onion looks see-through.
02 -
Pour in the black-eyed peas, veggie stock, and bay leaf. Cover the pot, crank the heat to get it boiling lightly, then lower to medium-low and let it simmer for about 40 minutes. You're aiming for soft beans and a thicker broth.
03 -
Mix in the smoked paprika, soy sauce, liquid smoke, black pepper, and cayenne. Turn the heat off and let it rest for a few minutes before serving.
04 -
Spoon it up while hot, pairing it with collard greens, cornbread, or some fluffy rice.
# Notes:
01 -
Adapted from Sweet Potato Soul book
02 -
You can make this in an Instant Pot or a Dutch oven
03 -
A traditional dish often enjoyed on New Year's Day