black eyed peas

Black Eyed-Peas

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size Makes about 3 cups servings
Carrot Icon for Number of Ingredients Size 6 ingredients

Black-eyed peas are a great pantry item. Their distinctive taste is wonderful in curries, soups and stews. Making black-eyed peas from scratch allows you to use the delicious broth that they make. Adding...


  • 1 cup dried black eyed-peas
  • 2 bay leaves
  • 1 whole shallot, peeled
  • 1 whole dried chipotle chili
  • 2 teaspoons olive oil
  • Salt to taste

Nutrition Facts


271 cals


10 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


42 g


11 g


10 g


7 g


870 mg


  1. Soak the peas overnight. Drain, and rinse the black-eyed peas.
  2. In a pot add the black-eyed peas, bay leaves, shallot, chipotle chili, and olive oil. Add just enough water to cover the peas. Bring to a boil, then cover and simmer gently until tender but not mushy, about 25-30 minutes.
  3. Add a pinch of salt and remove the shallot, chipotle and bay leaves. Drain and reserve cooking water for stock.

Chef Tips

If you choose to cook the peas without soaking, rinse them, put them in a pan with enough water to cover them by 1-inch. Add the aromatics and oil as above. Cover and cook for 45 minutes or until they are soft but not mushy. Add a little boiling water if the peas seem dry as they cook. Salt them when they are just cooked.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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