Southern Black Eyed Peas
A comforting Southern dish made with black-eyed peas, known for their earthy flavor and hearty texture, perfect for family gatherings and celebrations.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Rinse and sort before cooking
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper Adjust to taste
- to taste Salt and black pepper
- to garnish Fresh parsley Optional
Instructions
Preparation
- Sort and rinse the dried black-eyed peas to remove any debris.
- Heat a large pot over medium heat and add the olive oil.
- Sauté the diced onion for about 3-4 minutes until it turns translucent.
- Add the minced garlic and diced green bell pepper to the pot, cooking for an additional 2-3 minutes until fragrant.
- Stir in ground cumin, paprika, cayenne pepper, salt, and black pepper, cooking for about a minute.
Cooking
- Add the sorted black-eyed peas, vegetable broth, and bay leaf to the pot.
- Raise the heat to bring everything to a boil.
- Once boiling, reduce the heat to low and cover the pot, letting it simmer gently for about 1 to 1.5 hours.
- Check periodically; the peas should become tender but not mushy.
- After simmering, remove the bay leaf and adjust seasonings as preferred.
- For a thicker consistency, mash some peas against the side of the pot.
Serving
- Serve warm, optionally garnished with chopped fresh parsley.
- This dish pairs well with rice or cornbread.
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Notes
For a heartier dish, consider adding protein like tofu. Variations include adding vegetables like carrots, or experimenting with coconut milk for a tropical flavor.