Black-Eyed Peas
A versatile, protein-rich base of tender black-eyed peas that welcomes bold aromatics, warming spices, and your choice of protein—equally at home in Southern comfort bowls, West African stews, or Latin-inspired plates.
Ingredients
Method
Rinse and drain the soaked black-eyed peas. Dice the onion, celery, and carrot; mince the garlic. If using bacon or sausage, dice it into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add the diced protein (if using) and cook until lightly browned, about 5 minutes, then set aside.
In the same pot, add the onion, celery, and carrot. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Return the protein to the pot (if used). Add the drained peas, vegetable broth, bay leaf, paprika, and cumin. Stir well and bring to a boil.
Reduce heat to low, cover, and simmer for 35–45 minutes, stirring occasionally, until the peas are very tender and creamy. Add water if needed to maintain a stew-like consistency.
Stir in molasses or honey if using. Taste and adjust seasoning with salt and black pepper.
Ladle into bowls and garnish with fresh herbs. Serve over rice, cornbread, or flatbread, or stand alone as a hearty side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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