Homemade Black Eyed-Peas Recipe | CFYL @ Fred Hutch

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Black Eyed-Peas

Name: Black Eyed-Peas
Prep time: 15

(12 votes, average: 4.25 out of 5)

15 min prep

Makes about 3 cups servings

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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

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Nutrition Facts

Calories

271 cals

Fat

10 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g

Carbohydrates

42 g

Sugar

11 g

Fiber

10 g

Protein

7 g

Sodium

870 mg

Directions

Soak the peas overnight. Drain, and rinse the black-eyed peas.
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.
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

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society