Description
This recipe for creamy black eyed peas is hearty and flavorful, perfect for any meal.
Ingredients
Scale
- 1 pound dried black eyed peas
- 1 quart vegetable broth
- 4 cups water
- 1 1/2 teaspoons kosher salt
- 1 small clove garlic, grated
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 2 tablespoons butter, optional (or use vegan butter or coconut oil)
Instructions
- Add the black eyed peas, broth, water, and salt to a large pot and bring to a boil. Reduce to a simmer.
- Cook them for 40 to 50 minutes until just tender but they still hold their shape, then drain. Serve immediately or refrigerate for up to 5 days. You can also freeze for up to 8 months. Place the drained black eyed peas into a sealable storage container like a mason jar. It’s helpful to freeze them in 1 1/2 cup increments, which equals 1 15-ounce can of beans.
- Cook for 55 to 60 minutes until very tender and just starting to break down. If the beans start to appear before becoming tender, top off with water to keep the beans just barely submerged. At the end of cooking there will still be a good amount of water: you’ll use this to create the creamy sauce.
- Add the garlic, smoked paprika, oregano, onion powder, and butter (optional), then turn up the heat and stir vigorously for a few minutes until a creamy sauce forms. Serve immediately or refrigerate for up to 5 days.
Notes
- This dish can be made ahead of time and frozen for later use.
- For a vegan option, substitute butter with vegan butter or coconut oil.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg