To infuse peas with flavor, simmer them with dried spices, which pack a more intense punch than fresh. Smoked paprika delivers the essence of ham hocks or bacon while keeping this classic side dish vegan.

Genevieve Ko
Source: EatingWell Magazine, January/February 2019


Ingredient Checklist


Instructions Checklist
  • Place peas in a large bowl and add enough cold water to cover by 2 inches. Soak overnight.

  • Drain the peas. Add 8 cups water to a large pot, cover and bring to a boil over high heat. Add bay leaves, oil, garlic powder, onion powder, paprika, cayenne and the drained peas. Return to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peas are tender, 45 minutes to 1 hour. Add salt. Discard the bay leaves.


To make ahead: Refrigerate in the cooking liquid for up to 3 days.

Nutrition Facts

147.9 calories; protein 8.4g 17% DV; carbohydrates 23g 7% DV; exchange other carbs 1.5; dietary fiber 7.1g 28% DV; sugars 3.5g; fat 2.9g 5% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 141.4IU 3% DV; vitamin c 0.6mg 1% DV; folate 219.5mcg 55% DV; calcium 28.7mg 3% DV; iron 2.8mg 15% DV; magnesium 57.4mg 21% DV; potassium 313.2mg 9% DV; sodium 165.3mg 7% DV.