Description
A comforting dish of black-eyed peas, perfect for any occasion and packed with flavor.
Ingredients
- 2 cups dried black-eyed peas
- 4 cups water or vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1 carrot, diced
Instructions
- Rinse the black-eyed peas under cold water. Soak them for at least 4 hours or overnight.
- In a large pot, heat the olive oil over medium heat. Cook the diced onion until translucent, about 3-4 minutes.
- Add minced garlic and smoked paprika; sauté for an additional minute.
- Drain the soaked peas and add them to the pot with the water or broth.
- Bring to a boil, then reduce to a simmer. Cook for 20 minutes or until peas are tender.
- Season with salt and pepper. If using carrot, add it in the last 5 minutes of cooking.
Notes
For added richness, serve with avocado or feta cheese. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American