Black Eyed Peas Supper
Savor the comforting flavors of the South with this hearty Black Eyed Peas Supper, a soul-warming dish perfect for any occasion. Packed with protein and brimming with bold seasonings like smoked paprika, thyme, and a hint of cayenne pepper, this one-pot wonder is both wholesome and deeply satisfying. Tender black-eyed peas are simmered to perfection in a savory broth alongside aromatic vegetables and your choice of smoky andouille sausage for extra flavor. Serve it over fluffy rice for a complete, crowd-pleasing meal, and garnish with chopped parsley for a fresh finish. With simple ingredients and a generous yield, this recipe is ideal for meal prepping or feeding a hungry family. Whether you're celebrating a New Year's tradition or craving a classic Southern supper, this dish will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 pound dried black-eyed peas
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 2 links cooked andouille sausage, sliced (optional for extra flavor)
- 2 tablespoons chopped fresh parsley (for garnish)
- 4 cups cooked rice (to serve, optional)
Instructions
Rinse the dried black-eyed peas thoroughly under cold water and drain. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, garlic, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the smoked paprika, dried thyme, cayenne pepper, black pepper, and sea salt. Cook for 1-2 minutes to toast the spices.
Pour in the chicken or vegetable broth and water, and add the bay leaf. Stir well to combine.
Add the rinsed black-eyed peas and sliced andouille sausage (if using) to the pot. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover, and let simmer for 60-75 minutes, or until the black-eyed peas are tender. Stir occasionally and add more water if needed to keep the peas submerged.
Taste and adjust seasoning if needed. Remove and discard the bay leaf before serving.
To serve, ladle the black-eyed peas into bowls and garnish with chopped parsley. Serve with cooked rice on the side if desired.
Nutrition Facts
Calories |
2732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 8319 mg | 362% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 29.3 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3008 mg | 64% | |
*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.
