Go Back
creole black-eyed peas

Creole Black-Eyed Peas

Black-eyed peas simmered with the holy trinity, garlic, tomato, smoked paprika and thyme. Hearty, high fiber and plant-based.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Creole, Soul Food
Calories: 310
Ingredients Method

Ingredients
  

Peas
  • 1 lb dried black-eyed peas rinsed and picked over
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 2 bay leaves
Flavor base
  • 2 tbsp extra virgin olive oil
  • 1 yellow onion diced
  • 2 ribs celery diced
  • 1 green bell pepper diced
  • 5 garlic cloves minced
  • 1 jalapeno seeded and minced
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 tsp sea salt to taste
  • 1/2 tsp black pepper
To finish
  • 1 tbsp apple cider vinegar
  • 4 scallions sliced

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, celery and bell pepper and cook for 6 to 8 minutes until soft.
  2. Stir in the garlic, jalapeno, smoked paprika, thyme, cayenne and black pepper. Cook for 1 minute until fragrant.
  3. Add the peas, tomatoes, broth and bay leaves. Bring to a boil, then lower to a gentle simmer.
  4. Simmer uncovered for 45 to 60 minutes, stirring now and then, until the peas are creamy and tender. Add a splash of water if it gets too thick.
  5. Remove the bay leaves. Stir in the vinegar, taste for salt and top with scallions.