Lucky Black Eyed Peas
Welcome prosperity to the table with this hearty and flavorful recipe for Lucky Black Eyed Peas! Packed with tender black-eyed peas, aromatic vegetables, and a medley of warm spices like smoked paprika and cumin, this dish is a comforting Southern classic. Simmered to perfection in a rich vegetable broth, with the option to add smoky depth using a turkey leg or ham hock, it’s an easy one-pot meal that’s perfect for New Year’s Day or any cozy family dinner. Finished with a splash of tangy apple cider vinegar and a sprinkle of fresh parsley, these black-eyed peas are as vibrant as they are delicious. Serve them with fluffy cornbread or rice for a soul-satisfying meal that’s sure to bring you good luck!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups dried black-eyed peas
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups vegetable broth
- 1 smoked turkey leg or ham hock (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the dried black-eyed peas under cold water and pick out any debris or damaged peas. Place them in a large bowl, cover with water, and soak for at least 6 hours or overnight.
Drain and rinse the soaked peas, then set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté until the onions are translucent and the vegetables are softened, about 5-7 minutes.
Add the minced garlic, smoked paprika, ground cumin, and dried thyme to the pot. Stir and cook for 1 minute until fragrant.
Stir in the drained black-eyed peas, bay leaves, and vegetable broth. If using a smoked turkey leg or ham hock, add it to the pot as well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 60-75 minutes, stirring occasionally, until the black-eyed peas are tender.
Check the pot periodically and add more broth or water if needed to keep the peas submerged.
Once the peas are cooked, remove the smoked turkey leg or ham hock (if used) and shred any meat off the bone, discarding the bone and skin. Return the shredded meat to the pot, if desired.
Season the peas with salt, black pepper, and apple cider vinegar. Stir to combine and simmer for another 5 minutes.
Remove the bay leaves before serving. Ladle the black-eyed peas into bowls and garnish with chopped fresh parsley. Serve hot with cornbread or rice, if desired.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 7680 mg | 334% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 54.0 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 5421 mg | 115% | |
*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.
