I make black eyed peas once a year for good luck and good leftovers. This year will be different. One of my goals for the year is to make black eyed peas more than once a year.
“What’s all the chopping I hear?”
“I’m making a vegetarian version of my world famous Badass Black Eyed Peas.”
This recipe makes four servings as I suspect I’ll be the only one eating it.
1 T extra virgin olive oil
1 medium sweet onion, diced
3 carrots, scraped and diced
1 large green pepper, diced
2 cloves garlic, minced
1 bay leaf
1 T Mexican oregano
1 tsp apiece cumin, paprika
1-2 cups vegetable broth
1 15 ounce can stewed tomatoes
1 cup black eyed peas (dried)
Salt & pepper to taste
- Place the dried beans into a bowl large enough to hold the beans when fully plumped up. Rinse the beans with water several times. Fill the bowl with fresh water and soak overnight.
- In the morning drain then rinse the beans. Drain again.
- In a medium size pot heat the olive oil over medium heat.
- Saute the onion, and green pepper until softened about five minutes. Add the garlic and saute another minute.
- Add your spices, carrots and saute another minute until aromatic.
- Pour the can of stewed tomatoes into the pot. Break up the tomatoes with your stirring spoon.
- Add the beans and enough broth to barely cover the beans.
- Bring to a boil then reduce the heat to low. Partially cover the pot with a lid and let ‘er go for a couple of hours.
- Check the pot and stir occasionally to prevent sticking. Add more broth as the peas cook and the dish thickens.
Salt, pepper, and favorite hot sauce. Season to taste.
Note the process starts the evening before if you’re using dried beans. You can always substitute two cans of black eyed peas, drained and rinsed. If you use canned beans, decrease the cooking time on the stove top to around 30 minutes.
I reduced the quantity of dried beans because I think I’ll be the only one eating these beans. There was sufficient salt in both the canned tomatoes and broth so I felt no need to add any more.
Texas Corn Bread or serve over rice.
This dish was inspired by Suzy at https://www.themediterraneandish.com/black-eyed-peas-recipe-greek/.
If you have celery hanging out in the fridge add some at the same step as the spices and carrots.