Description
Juneteenth black-eyed peas are a soulful dish that beautifully embodies heritage and flavor. With their creamy texture and rich taste, these black-eyed peas are enhanced by the aromatic blend of sautéed onions and garlic. Perfect for family gatherings or festive celebrations, this dish not only nourishes the body but also connects you to cultural roots. Enjoy a bowl of warmth and tradition that will surely bring loved ones together.
Ingredients
Scale
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 medium bell pepper, diced (red or green)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper
- 1 tsp smoked paprika
Instructions
- Rinse dried black-eyed peas and soak overnight in water.
- In a large pot over medium heat, add olive oil, chopped onions, and diced bell peppers. Sauté until tender (about 5 minutes).
- Add minced garlic and sauté for an additional minute.
- Stir in soaked (or canned) black-eyed peas, vegetable broth, salt, black pepper, cayenne pepper, and smoked paprika.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes if using dried peas (until tender). For canned peas, simmer just until heated through.
- Taste the dish and adjust seasoning if needed before serving hot.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: African American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg