Black Eyed Peas with Mushrooms
Hearty, flavorful, and deeply satisfying, this Black Eyed Peas with Mushrooms recipe is a plant-based comfort food classic that’s perfect for weeknight dinners or meal prepping. Featuring tender black eyed peas simmered in a rich, aromatic broth infused with smoked paprika, thyme, and tomato paste, this dish gets a savory, earthy boost from sautéed mushrooms and garlic. Packed with protein and fiber, it’s as nutritious as it is delicious. Serve it warm with crusty bread, fluffy rice, or alongside greens for a wholesome, cozy meal. Ready in just under an hour, this vegan recipe offers bold, smoky flavors and an herbaceous touch of fresh parsley to elevate every bite. Perfect for cozy evenings or a unique twist on Southern-inspired dishes, this one-pot wonder is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (dried) Black eyed peas
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Cremini or button mushrooms, sliced
- 2 cups Vegetable broth
- 1 teaspoon Smoked paprika
- 1 teaspoon Thyme, dried
- 1 tablespoon Tomato paste
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (for garnish) Fresh parsley, chopped
Instructions
Rinse and sort the dried black eyed peas, discarding any debris. Soak them in water for at least 4 hours or overnight. Drain and rinse before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 5-7 minutes until they release their moisture and begin to brown.
Stir in the tomato paste, smoked paprika, and thyme, cooking for 1-2 minutes to toast the spices and incorporate the flavors.
Pour in the vegetable broth and add the pre-soaked black eyed peas. Bring the mixture to a simmer.
Lower the heat, cover, and cook for 35-40 minutes, or until the black eyed peas are tender. Stir occasionally and add a bit more broth or water if needed to prevent sticking.
Season with salt and black pepper to taste and cook for an additional 5 minutes to meld the flavors.
Remove the pot from heat and let the dish rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm as a standalone dish or with crusty bread, rice, or greens.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 22.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 351 mg | 27% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2568 mg | 55% | |
*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.
