Black Eyed Peas Recipe is a humble yet iconic legume that is enjoyed widely in southern and global dishes. Despite their name, they are a variety of beans, their creamy colors and specific black “eyes” are recognized. These protein-packed peas are mostly known to serve the New Year in the Southern United States, which symbolizes luck and prosperity. Fiber, iron, and folate, peas with black eyes are incredibly nutritious and can be used in a variety of dishes – from hearty stew to fresh salad. Their little, walnut taste makes them versatile enough to pair them with smoked -colored meat,tangyi vinegar, or spicy seasoning.

Whether boiled with ham or thrown with fresh vegetables, or mixed in dips, black -eyed peas provide both comfort and health in every bite. With roots in African, Caribbean, and American traditions, they hold an important place in culinary history and the food of modern times.

Black Eyed Peas Recipe

A hearty and nutritious dish, black -eyed pea recipe is a southern classic that loves for its rich taste and nutritious profile. The New Year's day is traditionally served for good luck, black-eyed peas are aroused to make a charming and comfortable food with alternative meats such as herbs and alternative meats such as smoked turkey or haem hawk. This recipe is perfect as a side or main dish, especially when combined with corbred or rice. Not only is it filling and delicious, but it is also high in protein, fiber and essential nutrients - makes it a delicious healthy extra for any food.

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Prep Time 10

Cook Time 10

Total Time 25

Course Main Course

Cuisine American, Southern

Servings 6 people

Calories 210 kcal

Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board
Knife

Ingredients

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 smoked turkey leg or ham hock (optional)
1 pound dried black-eyed peas, soaked overnight and drained
4 cups chicken or vegetable broth
2 cups water
1 bay leaf
1 tsp thyme
1 tsp paprika
Salt and pepper to taste
Hot sauce (optional, for serving)

Instructions

Heat olive oil in a large pot on medium heat. Add diced onion and sauté to translucent (about 5 minutes).
Stir in garlic and cook for 1 minute until aromatic.
Add smoked turkey leg or haem haw (if used), pour into the broth and water.
Stir in pea, bay leaf, thyme, paparika, salt and pepper with black eyes.
To bring a boil, then reduce the heat to reduce. Cover and boil for 1 hour or until the peas are tender.
Remove the meat, cut it, and return to the pot. Discard bones and bay leaf.
Adjust the spice and relax 5 minutes before serving.
Serve warm, alternately with warm sauce and rice or corbred.

Notes

This black -eyed pea recipe is simple, but is ideal for the nutrition of festive meetings or family food.

Keyword Black Eyed Peas Recipe

Flavour Profile of Black Eyed Peas Recipe

Soil and walnuts: Black -eyed peas naturally have soil, light walnuts, which gives a rustic and hearty base to the dish.
Sudden and emotional (if using smoked turkey or haem haw): In addition to smoked meat, a deep, smoke -color taste and ummi taste that allows peas and broth.
Light sweetness: Onion and garlic, when sautéed, add a subtle sweetness that balances the overall taste of the dish.
Herbus notes: Thyme and bay leaf bring in Woody, little mint, and floral tones that add depth without overwhelming the natural taste of peas.
Hot and rest: The paprika contributes to a warm, light chili and a subtle smoky undertone (especially if smoked paprika is used).
Balanced salt: Salt and broth (especially if using store-bought stock) provide a charming basis that enhances the taste of natural peas.
Alternative Summer: When hot sauce is added, the dish receives a punch of tangy spices, which is perfect for those who enjoy a little heat.
Soft and creamy textures: The cooked pea becomes tender and creamy, while the broth remains delicious, creating a satisfactory mouthfeel.