Hearty Southern Black Peas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 big red bell pepper, chopped small
02 -
1 medium yellow onion, cut into small pieces
03 -
3 minced garlic cloves
04 -
1 jalapeño, seeded and finely chopped (optional)
05 -
1/4 cup cooking oil
06 -
1 cup diced celery
07 -
1 pound dried black-eyed peas, rinsed, sorted, and soaked overnight
→ Liquid & Flavor Additions
08 -
6 cups vegetable stock (or water with 6 teaspoons veggie bouillon paste, or 2 cubes)
09 -
1 large bay leaf
10 -
1 teaspoon smoked paprika powder
11 -
1 tablespoon soy sauce
12 -
1 teaspoon ground black pepper
13 -
1 tablespoon liquid smoke
14 -
1/2 teaspoon ground cayenne for a kick
15 -
1 teaspoon dried thyme or oregano (optional)
# Instructions:
01 -
Warm oil in a big pot over medium heat. Toss in the diced onion, garlic, bell pepper, celery, and jalapeño. Stir occasionally and cook until the onion looks softer and clearer—takes roughly 3 minutes.
02 -
Combine black-eyed peas, veggie stock, and bay leaf in the pot. Cover it up, let it come to a mild boil, then turn the heat down to medium-low. Simmer for about 40 minutes until the peas soften, and the liquid gets richer.
03 -
Mix in smoked paprika, cayenne, soy sauce, liquid smoke, and black pepper. Turn off the heat and let it settle for a bit before you dig in.
04 -
Serve it warm with some rice, cornbread, or greens on the side.
# Notes:
01 -
Inspired by Sweet Potato Soul cookbook
02 -
Either an Instant Pot or Dutch oven works for this.
03 -
A must-have for good luck on New Year's Day.