Low Fat Creole Style Black Eyed Peas
Discover the perfect fusion of hearty comfort and vibrant Southern spice with this Low Fat Creole Style Black-Eyed Peas recipe! Packed with plant-based protein and simmered in a flavorful low-sodium vegetable broth infused with aromatic spices like smoked paprika, thyme, and cayenne, this dish delivers bold Creole-inspired flavors without the guilt. Nutritious black-eyed peas are complemented by a colorful trio of onion, celery, and green bell pepper for a nutritious, vegetable-rich base. A hint of apple cider vinegar and soy sauce adds a tangy depth to this satisfying one-pot meal. Perfect as a wholesome main course or a flavorful side dish, serve it with crusty bread or fluffy rice for a delicious, low-fat, vegan-friendly feast that everyone will love. Ready in just over an hour, this dish is as nutritious as it is easy to prepare—an essential addition to any healthy home-cooking repertoire!
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Recipe Information
Ingredients
- 2 cups black-eyed peas
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper
- 1 bay leaf
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon apple cider vinegar
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper
- salt, to taste
Instructions
Rinse the black-eyed peas thoroughly under cold water and sort through them to remove any debris.
Place the black-eyed peas in a large bowl, cover them with water, and let them soak overnight. Alternatively, use the quick-soak method: bring the peas and water to a boil, turn off the heat, cover, and let sit for 1 hour. Drain before cooking.
In a large pot or Dutch oven, heat 1/4 cup of vegetable broth over medium heat.
Add the diced onion, celery, and green bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, smoked paprika, dried thyme, dried oregano, and ground cayenne pepper. Cook for 1-2 minutes until fragrant.
Add the soaked and drained black-eyed peas, remaining vegetable broth, bay leaf, soy sauce, and apple cider vinegar to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 45-60 minutes, or until the black-eyed peas are tender.
Remove the bay leaf from the pot. Taste and adjust the seasoning with black pepper and salt as needed.
Garnish with fresh parsley and serve hot with crusty bread, rice, or as a side dish.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 24.0 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2909 mg | 62% | |
*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.
