Hot and Spicy Black Eyed Peas
Bring the bold, smoky flavors of the South to your table with this Hot and Spicy Black-Eyed Peas recipe—a fiery, plant-based dish that’s as comforting as it is flavorful. Perfectly tender black-eyed peas are simmered in a richly spiced tomato broth infused with garlic, jalapeño, smoked paprika, and cumin for a kick of heat and earthy undertones. This hearty, protein-packed meal is made from simple pantry staples like vegetable broth and crushed tomatoes, and it’s enhanced with optional red pepper flakes for extra spice. Ready in just over 90 minutes, this dish is versatile enough to shine as a main course alongside rice or cornbread, or serve as a satisfying side. Whether you're craving something spicy or seeking a warming, vegan-friendly dinner idea, this recipe delivers bold flavors with every bite.
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Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 medium Jalapeño pepper, diced
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 cup Crushed tomatoes
- 4 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Red pepper flakes (optional)
Instructions
Rinse and sort the dried black-eyed peas to remove any debris. Place them in a large bowl, cover with water, and soak overnight. Alternatively, use the quick soak method by boiling the peas with water for 2 minutes, then letting them sit for an hour. Drain and rinse the peas before cooking.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and translucent.
Add the minced garlic and diced jalapeño pepper to the pot and cook for another 1-2 minutes, stirring frequently, until fragrant.
Stir in the cayenne pepper, smoked paprika, and ground cumin. Cook for 30 seconds to toast the spices and release their flavors.
Add the prepared black-eyed peas to the pot, followed by the crushed tomatoes and vegetable broth. Stir well to combine.
Season the mixture with salt and black pepper. If you want extra heat, add red pepper flakes at this stage.
Bring the pot to a boil over high heat, then reduce the heat to low and cover. Simmer for 60-75 minutes, or until the black-eyed peas are tender. Stir occasionally and add a bit more broth or water if the mixture becomes too thick.
Taste and adjust the seasoning, adding more salt or spices if needed.
Serve hot, garnished with fresh chopped parsley. Pair with rice, cornbread, or enjoy it on its own as a hearty, spicy meal.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.2 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 860 mg | 18% | |
*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.
