Description
A simple and flavorful dish that brings the warmth and nourishment of black-eyed peas to your table, perfect for family gatherings or a cozy weeknight dinner.
Ingredients
- 1 pound dried black-eyed peas
- 1 quart (4 cups) vegetable broth
- 4 cups water
- 1 1/2 teaspoons kosher salt
- 1 small clove garlic, grated
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 2 tablespoons butter (optional; can substitute with vegan butter or coconut oil)
Instructions
- In a large pot, combine the black-eyed peas, vegetable broth, water, and salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat and let it simmer. For firmer peas, cook for 40 to 50 minutes, or until tender yet holding their shape. Add water if they start to look dry.
- If you prefer them softer, continue cooking for 55 to 60 minutes until they’re very tender.
- When cooked to your liking, drain the peas while reserving some of the cooking liquid.
- Return the peas to the pot, add grated garlic, smoked paprika, oregano, onion powder, and butter (if using). Stir until creamy.
- Serve immediately or refrigerate for up to 5 days.
Notes
Soak black-eyed peas overnight to reduce cooking time. Feel free to experiment with spices for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern