Black eyed peas recipe, super comforting, flavorful, and filling! It is the perfect dinner and is made with nutritious ingredients.
This black eyed peas recipe is out of this world! I absolutely love it, as it is extremely easy to make, as well as nutritious, flavorful, and super filling. Perfect to enjoy for dinner!
I made it with ingredients like vegetable stock, red bell pepper, and some of my favorite spices, but you can actually customize it with what you have on hand. It is so good everyone will have seconds!
How to make a black eyed peas recipe
- Soak the beans for at least 8 hours, ideally overnight.
- Heat the oil in a large pot and then add the veggies. Cook over medium-high heat until golden brown.
- Add all the remaining ingredients, stir, and bring to a boil. Then simmer for about 60 minutes.
- Discard the bay leaf and serve your black eyed peas recipe immediately.
Black eyed peas recipe ingredients and tips
- Dried black eyed peas: if you can’t find black eyed peas in your area, just use any other type of dried beans and add more or less stock if needed.
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil will work well. I always use extra virgin oils when possible because they’re healthier. If you don’t consume oil, just use some vegetable stock or water instead.
- Veggies: I’ve used garlic, onion, celery, and red bell pepper, but any other veggies are okay. You could also use some garlic and onion powder instead.
- Spices and herbs: I’ve used bay leaf, paprika, salt, and ground black pepper, but feel free to use any spices and herbs you have on hand.
- Red pepper flakes: omit them if you’re not into spicy food or add more or less amount of them if needed.
- Vegetable stock or water: I prefer vegetable stock because it enhances the flavor of this dish. However, water will also work. I prefer to make my own vegetable stock at home, but feel free to use a store-bought version.
- Crushed tomatoes: they can be replaced with tomato sauce, tomato puree, or just chopped fresh tomatoes.
- This recipe already has a high amount of vegan protein, but if you want to serve it with some more veggies, you can serve it with a side of veggie stir fry or vegetable tempura.
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Black Eyed Peas Recipe
Black eyed peas recipe, super comforting, flavorful, and filling! It is the perfect dinner and is made with nutritious ingredients.
Servings:
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Ingredients
- 1 pound dried black eyed peas
- 1 tablespoon extra virgin olive oil
- 4 cloves of garlic, sliced
- 1 onion, chopped
- 1 celery stick, chopped
- 1 red bell pepper, chopped
- 1 bay leaf
- 2 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 6-8 cups vegetable stock, add more or less water depending on how thick you want your soup to be
- 1 15-ounce can crushed tomatoes
Instructions
- Soak the beans for at least 8 hours, ideally overnight.
- Heat the oil in a large pot and then add the veggies (garlic, onion, celery, and red bell pepper). Cook over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, stir, and bring to a boil. Then simmer for about 60 minutes, partially covered, or until the beans are tender, stirring occasionally.
- Discard the bay leaf and serve immediately. If you want to incorporate more greens into your meal, you can serve your black eyed peas recipe with some veggie stir fry or vegetable tempura.
- Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Notes
- If you can’t find black eyed peas in your area, just use any other type of dried beans and add more or less stock if needed.
- Any type of oil will do.
- Feel free to use any veggies, spices, or herbs you have on hand.
- Omit the red pepper flakes if you’re not into spicy food or add more or less of it if needed.
- Crushed tomatoes can be replaced with tomato sauce, tomato puree, or chopped fresh tomatoes.
Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 45.2g | Protein: 16.7g | Fat: 1.9g | Saturated Fat: 0.3g | Sodium: 529mg | Fiber: 17g | Sugar: 7.8g
Tried this recipe?Leave a comment below and let me know how it was!
Rae Aflatooni says
This recipe looks perfect! I always cook up big pots of beans, then keep some in the fridge and freeze the rest for later use. I'm excited to try this recipe out. I'm wondering how these would taste in tacos?
Iosune Robles says
Hi! Thanks for your comment 🙂 I think this recipe will work amazingly on tacos!