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.
Nutrition per serving may change if servings are adjusted.
1 pound dried black-eyed peas, rinsed
4 dried bay leaves
2 tablespoons vegetable oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 tablespoon kosher salt
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.
148 calories;3 g fat(0 g sat); 7 g fiber; 23 g carbohydrates; 8 g protein; 219 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 141 IU vitamin A; 1 mg vitamin C; 29 mg calcium; 3 mg iron; 165 mg sodium; 313 mg potassium