Slow Simmered Black Eye Peas and Greens
User Reviews
4.9
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Prep Time
8 hrs
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Cook Time
2 hrs
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Total Time
10 hrs
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Servings
5 2 cups each
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Calories
4118 kcal
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Course
Main Course, Dinner
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Cuisine
American
Slow Simmered Black Eye Peas and Greens
Description
This dish begins with an overnight soak of dry black-eyed peas to shorten the cooking time and improve tenderness. Aromatics like diced onion, minced garlic, and sliced celery are sautéed in olive oil until softened. The soaked and rinsed peas join the pot along with herbs, smoked paprika, cayenne, black pepper, bay leaf, and vegetable broth. Simmering with a lid on for about an hour allows the peas to become tender and the flavors to meld.
Once the black-eyed peas are cooked, fresh greens such as mustard, collard, or kale are stirred in, wilting slightly in the residual heat. The combination creates a textured stew combining creamy black-eyed peas with soft but still present green vegetable bites. The smoky paprika and cayenne add gentle warmth without overpowering.
This preparation suits a comforting lunch or dinner, providing a nutrient-rich dish that pairs well with bread or rice. It is versatile with choice of greens and accommodates seasoning adjustments towards preferred spice levels.
Ingredients
- 1 lb. black-eyed peas $1.69, dry
- 2 Tbsp olive oil $0.26
- 1 onion $0.32
- 3 cloves garlic $0.24
- 1/2 bunch celery $0.70
- 1 tsp oregano $0.10
- 1/2 Tbsp smoked paprika $0.15
- 1/4 tsp cayenne pepper $0.02
- black pepper $0.05, freshly cracked
- 1 bay leaf $0.15
- 6 cups vegetable broth $1.28
- 12 oz. greens $2.00, fresh
Instructions
- The night before, place the black eyed peas in a large bowl or container and fill with cool water (there should be at least three times as much water as peas). Allow the peas to soak overnight in the refrigerator.
- When you're ready to begin cooking, add the olive oil to a large pot. Dice the onion, mince the garlic, and slice the celery. Add the onion, garlic, and celery to the pot and sauté over medium heat until the onions are transparent.
- Drain the soaked peas in a colander and rinse them with cool water. Add the rinsed peas to the pot with the vegetables. Also add the oregano, smoked paprika, cayenne pepper, some freshly cracked pepper (about 20 cranks of a pepper mill), bay leaf, and vegetable broth. Stir to combine.
- Add a lid to the pot, turn the heat up to high, and bring the pot to a boil. Once it reaches a boil, turn the heat down to low, and allow it to simmer for 1 hour.
- After one hour of simmering, the black eyed peas should be tender. Add the greens to the pot and stir them in until wilted. Smash some of the peas against the side of the pot as you stir to help thicken the liquid.
- Turn the heat up to medium to bring the pot back up to a simmer, and allow the peas and greens to simmer for 30 minutes more, without a lid. After simmering for 30 minutes, the greens should be tender and the peas should have broken down further and thickened the liquid even more. Taste the peas and add salt to your liking (I added about 3/4 tsp, but the amount needed will depend on the salt content of your vegetable broth). Serve with crusty bread or over rice.
Notes
- Bagged pre-chopped mustard greens can be used; otherwise, remove tough stems and chop fresh greens into 1 to 2-inch pieces for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 52 cups each
Amount Per Serving
Calories 4118 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 411.8kcal | 21% |
| Carbohydrates | 66.9g | 22% |
| Protein | 24.72g | 49% |
| Fat | 7.58g | 12% |
| Sodium | 1081.62mg | 45% |
| Fiber | 13.02g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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