dried black eyed peas recipe

Written ByJenny Smyth Posted on
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The Best dried black eyed peas recipe

I’m so glad you’re interested in learning about my favorite dried black eyed peas recipe. This dish has been a staple in our household for years, and I just can’t get enough of it. The story behind this recipe is fascinating – it originated from the southern United States, where it was a main course for many families during the Great Depression.

The idea was to use whatever ingredients were available to make a hearty and filling meal, and that’s exactly what this recipe does. It’s a true testament to the resourcefulness and creativity of home cooks during that time period. When you taste this dish, you’ll be struck by its simplicity yet depth of flavor.

The black eyed peas are cooked to perfection, with just the right amount of tender crunch and a hint of smokiness from the ham hock. It’s a truly comforting meal that’s sure to become a family favorite. So, what makes this recipe so special?

For one, it’s incredibly easy to make – just soak the dried peas overnight, then simmer them in a flavorful broth with some aromatics and spices. The result is a dish that’s both nourishing and delicious. But beyond its ease of preparation, I think what really sets this recipe apart is its versatility.

You can serve it as a main course, or use it as a side dish for something like roasted chicken or grilled meats. It’s also an excellent choice for meal prep – just cook up a big batch on the weekend, then reheat it throughout the week for quick and easy meals.

Dried Black Eyed Peas Stew

4.7 from 1673 votes

A hearty and comforting stew made with dried black eyed peas, vegetables, and spices. This recipe is perfect for a cozy meal on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

1 cup dried black eyed peas
4 cups vegetable broth
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tbsp olive oil
1 tsp paprika
1 tsp cumin
1 tsp chili powder
salt and pepper to taste

👨‍🍳Directions

1Rinse the dried black eyed peas under cold water and pick out any debris.
2Add the peas to a large pot and cover with water.
3Bring the water to a boil, then reduce heat to medium and let the peas simmer for 10 minutes.
4Drain and set aside.
5In the same pot, heat the olive oil over medium heat.
6Add the diced onion, carrots, and celery.
7Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
8Add the minced garlic and cook for an additional 1 minute, until fragrant.
9Add the paprika, cumin, chili powder, salt, and pepper to the pot.
10Stir to combine the spices with the vegetables and cook for 1 minute.
11Add the diced tomatoes and vegetable broth.
12Stir well to combine.
13Add the drained black eyed peas to the pot.
14Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the peas are tender.
15Stir occasionally to prevent the peas from sticking to the bottom of the pot.
16Add water if the stew becomes too thick.
17Taste and adjust the seasoning if necessary.
18Serve the stew hot, with crusty bread or rice if desired.

🔧Equipment

Large pot with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a smoother stew, you can blend a portion of the cooked peas before adding them back to the pot. You can also add other vegetables like bell peppers or spinach to make it more nutritious.

Dried black eyed peas are a pantry staple that you can always count on. They are a budget-friendly option that can be stored for a long time, making them a great choice for meal planning.

This recipe is perfect for family gatherings, potlucks, or holiday meals. You can easily double or triple the recipe to feed a large crowd.

Leftovers can be stored in the refrigerator for up to a week or frozen for up to 3 months. To reheat, simply warm them on the stovetop or in the microwave.

They are also great in salads or as a side dish. This recipe is always a good idea for any occasion and works well for family gatherings.

❓ Frequently Asked Questions About Dried Black Eyed Peas Stew

Q: What are the benefits of using dried black eyed peas instead of fresh?

A: Dried black eyed peas are actually more nutritious than fresh ones because they retain their nutrients longer. They’re also easier to store and transport, making them ideal for large-scale cooking.

Q: Can I use canned black eyed peas instead of dried?

A: While canned black eyed peas are convenient, they lack the depth of flavor and texture that dried peas provide. If you do choose to use canned peas, be sure to rinse them thoroughly before cooking to remove excess sodium.

Q: How long do I need to soak the dried black eyed peas?

A: For optimal results, soak the dried black eyed peas overnight in water with some salt added. This helps to rehydrate the peas and reduce their cooking time.

Q: What type of broth should I use for this recipe?

A: You can use either chicken or vegetable broth for this recipe – whichever suits your dietary needs and preferences.

Q: Can I add other ingredients to this recipe besides ham hock?

A: Absolutely! Feel free to customize this recipe with your favorite spices or herbs – just be sure not to overpower the delicate flavor of the black eyed peas.

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