Black-Eyed Peas Recipe
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5.0
3 reviews
Excellent
Black-Eyed Peas Recipe
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This black-eyed peas recipe is comfort food at its best! A soul food staple, black-eyed peas are cooked with bacon and sausage until perfect and creamy. Eat for New Year’s Eve if you want prosperity in the new year, or all year long if you are craving something delicious.
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Ingredients
- 1 teaspoon olive oil
- 8 ounces thick bacon diced
- 3 ounces smoked sausage (calabresa, kielbasa or andouille) diced
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 pound dried black-eyed peas
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 2 bay leaves
- 5 cups chicken broth (or water)
- 1 tablespoon tomato paste optional
- ⅓ cup chopped fresh parsley
- ¼ cup chopped scallions
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Instructions
- Optional: Place the black-eyed peas in a large bowl and add enough cold water to cover them. Soak overnight, then drain and rinse. (see notes)
- In a large Dutch Oven or heavy bottomed pot, heat the oil, over medium-high heat. Add the bacon and sausage, and cook until lightly browned, about 5 to 8 minutes. Then, stir in the chopped onion and garlic, cooking until softened and fragrant, about 4 to 5 minutes.
- Stir in the black eyed peas, salt, pepper and bay leaves. Pour in the chicken stock and bring to a boil. Once boiling, lower the heat, cover and simmer for 1 to 1 ½ hours, or until the peas are tender.
- Remove about ½ cup of black-eyed peas and place in a bowl. Smash with a fork, then return the smashed peas to the pot. Cook on medium until the liquid thickens. Optional: Stir in the tomato paste if you prefer the broth to have a stronger color.
- At this point, you can add more liquid if you like saucy black-eyed peas or turn the heat up and wait for the liquid to evaporate, if you prefer them to be dryer.
- Discard the bay leaves and stir in the parsley and scallions. Taste for seasoning and adjust as needed.
- Serve immediately!
Equipments used:
Notes
- To soak or not to soak?
- Soaking the black-eyed peas will help them cook faster. But peas that have not been soaked will also cook, so don't worry if you don't have time to do it!
- Instant Pot and Slow Cooker Methods
- Read the blog post to learn how to make this black-eyed peas recipe in the Instant Pot or slow cooker.
- Storage and Freezing
- Leftovers will keep for up to 4 days in the fridge. If you wish to keep them longer, you can freeze them in an airtight container for up to 4 months.
- Reheating Black-Eyed Peas
- Reheat on the stove, in saucepan (with a splash of water or broth) over medium-low heat.
Nutrition Information
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Serving
1cup
Calories
486kcal
(24%)
Carbohydrates
51g
(17%)
Protein
26g
(52%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
1512mg
(63%)
Potassium
1193mg
(34%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
422IU
(8%)
Vitamin C
23mg
(26%)
Calcium
115mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 486kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 1512mg | 63% |
| Potassium | 1193mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 23mg | 26% |
| Calcium | 115mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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