Southern Black Eyed Peas (Print Version)
# Ingredients:
→ Main Components
01 -
1 medium yellow onion, chopped into small pieces
02 -
3 cloves garlic, finely chopped
03 -
1 cup celery, cut into small dice
04 -
1 jalapeño pepper (take out seeds if you'd like, diced) - optional
05 -
1 large red bell pepper, diced small
06 -
1/4 cup cooking oil
07 -
1 pound dried black-eyed peas, rinsed, sorted, and soaked for 8 hours
→ Broth and Flavorings
08 -
6 cups veggie stock (or 6 cups water plus 2 bouillon cubes, or 6 tsp vegetable bouillon paste)
09 -
2 tsp smoked paprika powder
10 -
A big bay leaf
11 -
1/2 tsp cayenne powder
12 -
1 tsp freshly ground black pepper
13 -
1 tbsp soy sauce
14 -
1 tbsp liquid smoke flavoring
15 -
1 tsp dried oregano or thyme (optional)
# Instructions:
01 -
In a big Dutch oven, warm up the oil over medium-high heat. Toss in the garlic, onion, celery, bell pepper, and jalapeño. Cook while stirring for about 3 minutes until the onions look soft and see-through.
02 -
Drop in the black-eyed peas, veggie stock, and bay leaf. Cover it up and wait until it starts boiling gently. Turn down the heat to medium-low and let it cook for 40 minutes, or until the peas have softened and the liquid thickens.
03 -
Mix in the smoked paprika, liquid smoke, soy sauce, cayenne, and black pepper. Turn off the heat and let it sit for a few minutes to cool before serving.
04 -
Serve warm along with rice, cornbread, or collard greens.
# Notes:
01 -
Adapted from Sweet Potato Soul's cookbook
02 -
You can cook this dish using a Dutch oven or an Instant Pot
03 -
Great for celebrating New Year's Day!