Seasoned Black-Eyed Peas

Seasoned Black-Eyed Peas

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From: EatingWell Magazine, January/February 2019

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Place peas in a large bowl and add enough cold water to cover by 2 inches. Soak overnight.
  2. 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 information

  • Serving size: ½ cup drained
  • Per serving: 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
  • Nutrition Bonus: Folate (55% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 lean protein, ½ fat

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