Southwestern Black Eyed Peas
Give your tastebuds a vibrant adventure with this Southwestern Black-Eyed Peas recipe, a delicious fusion of smoky spices, fresh vegetables, and comforting legumes. Perfectly tender black-eyed peas are simmered with bold flavors like cumin, smoked paprika, and chili powder, while a splash of fresh lime juice and cilantro adds a zesty twist. Packed with red bell peppers, jalapeños, sweet corn, and juicy diced tomatoes, this one-pot dish is both hearty and wholesome. Ready in just over an hour, it’s ideal for a cozy weeknight dinner or a flavorful potluck dish. Serve it with warm cornbread or rice for a satisfying, plant-based meal packed with protein and southwestern flair.
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Recipe Information
Ingredients
- 1 cup Dried black-eyed peas
- 4 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 small Jalapeno, finely diced
- 1 14-ounce can Diced tomatoes (canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable broth
- 1 cup Corn kernels (fresh, frozen, or canned)
- 0.25 cup Cilantro, chopped
- 2 tablespoons Fresh lime juice
Instructions
Rinse the black-eyed peas thoroughly and remove any debris. Soak the peas in water for at least 4 hours or overnight, then drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, red bell pepper, and jalapeno to the pot. Cook for 2-3 minutes, stirring frequently, until the vegetables are fragrant.
Stir in the cumin, smoked paprika, chili powder, salt, and black pepper, ensuring the spices coat the vegetables evenly.
Add the soaked and drained black-eyed peas to the pot along with the canned diced tomatoes and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45-50 minutes, or until the peas are tender. Stir occasionally and add more broth or water if needed.
Once the peas are tender, stir in the corn kernels and let them cook for 5 minutes until heated through.
Remove the pot from heat and stir in the chopped cilantro and fresh lime juice for a burst of freshness.
Serve the Southwestern Black Eyed Peas warm, garnished with additional cilantro if desired. Pair with cornbread or rice for a complete meal.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 49.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3345 mg | 71% | |
*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.
