Description
A rich and creamy dish of black-eyed peas, perfect for celebrations and comfort food cravings.
Ingredients
- 1 cup dry Black Eyed Peas (or 1 can, drained and rinsed)
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 Green Bell Pepper, chopped
- 1 stalk Celery, chopped
- 4 cups Chicken Broth (or Vegetable Broth)
- 1 can (13.5 oz) Coconut Milk
- 1 teaspoon Smoked Paprika
- Salt and Pepper, to taste
- 2 tablespoons Olive Oil
Instructions
- Rinse the dry black-eyed peas under cold water until the water runs clear. For canned peas, simply drain and rinse.
- Chop onion, garlic, green bell pepper, and celery.
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, celery, and bell pepper; sauté until the onions are translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and smoked paprika, cooking for an additional minute.
- Add the rinsed black-eyed peas to the pot, followed by the chicken or vegetable broth. Bring to a boil, then reduce heat to low and cover. Let it simmer for 45 minutes to an hour, stirring occasionally.
- Once the peas are tender, stir in the coconut milk and allow the mixture to simmer for another 10-15 minutes.
- Season with salt and pepper to taste. Serve hot, optionally garnished with fresh herbs.
Notes
Garnish with parsley or cilantro and serve with cornbread for a classic pairing.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Simmering
- Cuisine: Southern