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. Source: EatingWell Magazine, January/February 2019

Genevieve Ko


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

148 calories; 2.9 g total fat; 0.3 g saturated fat; 165 mg sodium. 313 mg potassium; 23 g carbohydrates; 7.1 g fiber; 4 g sugar; 8.4 g protein; 141 IU vitamin a iu; 1 mg vitamin c; 219 mcg folate; 29 mg calcium; 3 mg iron; 57 mg magnesium;