Spicy Black Eyed Peas
Savor the bold and hearty flavors of Spicy Black Eyed Peas, a soul-warming dish bursting with vibrant spices and wholesome ingredients. This easy-to-make recipe features creamy black-eyed peas simmered in a rich tomato-based broth infused with smoked paprika, cumin, and a kick of cayenne pepper. Jalapeño and garlic add a delightful heat, while fresh parsley and a squeeze of lemon brighten each bite. Perfect as a satisfying main or a flavorful side, this plant-based meal is ideal for cozy weeknight dinners or celebratory gatherings. Ready in just over 90 minutes, this comforting recipe is naturally vegan, gluten-free, and packed with protein and flavor to keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 cup dried black-eyed peas
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped
- 1 14-ounce can diced tomatoes, canned
- 3 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- 4 lemon wedges (optional)
Instructions
Rinse the dried black-eyed peas under cold water and pick out any debris. Soak them in a bowl of water for at least 6 hours or overnight. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 4-5 minutes until softened and slightly translucent.
Stir in the minced garlic and chopped jalapeño, cooking for an additional 1-2 minutes until fragrant.
Add the diced tomatoes (with their juices), smoked paprika, ground cumin, cayenne pepper, dried thyme, salt, and black pepper. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Add the soaked and drained black-eyed peas to the pot. Lower the heat to a simmer, cover the pot, and cook for about 60-75 minutes, or until the peas are tender. Stir occasionally to avoid sticking, and add a splash of water if the mixture becomes too thick.
Once the black-eyed peas are cooked through, taste and adjust seasoning with additional salt or cayenne pepper, if desired.
Serve warm, garnished with chopped parsley and lemon wedges for a bright, fresh finish, if using.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 35.8 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3089 mg | 66% | |
*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.
