Black Eyed Pea Supper Dish
Dive into the comforting flavors of the South with this hearty Black Eyed Pea Supper Dish, a versatile and satisfying recipe that’s perfect for any weeknight dinner. This one-pot wonder combines tender black-eyed peas, savory garlic, onions, and bell peppers with aromatic spices like smoked paprika, cumin, and thyme, creating a dish that’s rich in flavor and easy to prepare. Whether you choose the smoky depth of sausage for a non-vegetarian twist or keep it plant-based for a wholesome vegetarian meal, this recipe pairs beautifully with fluffy rice or crumbly cornbread. With just 20 minutes of prep time and a simmering pot of cozy goodness waiting for you, this Southern-style dish is sure to become a family favorite. Perfect for meal prep or gatherings, it's a true comfort food classic brimming with warmth and tradition.
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Recipe Information
Ingredients
- 1 cup Black-eyed peas (dried, or 2 cans if using canned)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 1 medium Bell pepper (any color, chopped)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried thyme
- 14 ounces Canned diced tomatoes (with juices)
- 3 cups Chicken or vegetable broth
- 8 ounces Cooked smoked sausage (sliced; optional for non-vegetarian version)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 cups Cooked rice or cornbread (for serving)
Instructions
If using dried black-eyed peas, rinse and soak them overnight, or use the quick soak method by boiling them in water for 2 minutes and letting them sit for an hour. Drain and set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, and sauté for 5-7 minutes until softened.
Add the minced garlic, smoked paprika, ground cumin, and dried thyme. Stir and cook for 1 minute until fragrant.
Stir in the black-eyed peas (drained if soaked), canned diced tomatoes with their juices, and chicken or vegetable broth.
If using smoked sausage, add the sliced sausage to the pot now. If you prefer to keep the dish vegetarian, skip this step.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes if using dried peas (or 20-25 minutes if using canned peas), stirring occasionally, until the peas are tender.
Season with salt and black pepper to taste. Adjust spices if needed.
Serve hot over cooked rice or alongside cornbread. Garnish with freshly chopped parsley for a burst of flavor and color.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 7500 mg | 326% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 27.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
