Have you ever tried cooking black-eyed peas? They cook up quickly, and are just as healthy and tasty as any other bean. If you’ve never tried your hand at a black-eyed peas recipe, then you should give one a try soon!
I’m a huge proponent of beans, especially dry beans. When you get so much protein, fiber and taste from such a budget-friendly package, there’s little to dislike. I have noticed though that I tend to exclusively stick to black beans, red kidney beans and garbanzo beans (and I guess lentils too). There’s so much more to the wonderfully delicious world of beans though, which I why I decided to expand my food horizons by cooking black-eyed peas.
Honestly, I don’t think I had ever tried black-eyed peas before making this recipe. I saw some at the grocery store recently and decided to go for it. What I was going for was a dish that drew inspiration from traditional Southern food and from Caribbean cuisine. The final result was a rich, creamy and spicy recipe that turned out to be far tastier that I had anticipated.
Recipe: Creamy and Spicy Black-Eyed Peas
Summary: This vegetarian black-eyed peas recipe is overflowing with flavor!
- 1 small bag dry black-eyed peas
- 1 small bunch Collard greens, chopped
- 1/2 cup raw unsalted peanuts
- About 1/4 cup sour cream (you can use low fat or fat free sour cream if desired
- 2 tablespoons butter or butter substitute
- Your favorite hot sauce, to taste
- Red chili powder, to taste
- 1-2 tablespoons curry powder
- 1/2 tablespoon dried minced onion
- 1 teaspoon dried basil
- 1 teaspoon dried cilantro
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Smoked paprika, to taste
- Black pepper, freshly cracked
- Salt (optional)
- Place your dried black-eyed peas in a bowl and cover with water. Let soak for at least 3 hours, or preferably overnight.
- Drain and thoroughly rinse your black-eyed peas. Then, place them into a large pot and submerge with water. Place the pot on the stove top over high heat until boiling, and then turn the heat to low.
- After about 15 minutes, add the chopped Collard greens and uncooked peanuts to the pot. Stir to combine.
- After another 15 minutes, or until the black-eyed peas are tender, drain the water from the pot. You want to keep a little bit of water on the bottom though.
- Place the pot back on the stove top and turn the heat up to medium. To the pot, add the rest of the ingredients. Stir to combine.
- Once everything has been thoroughly mixed together, turn off your stove top. This black-eyed peas recipe is best served warm.
Overall, I was surprisingly impressed by how this spicy black-eyed peas recipe turned out. The sour cream and butter helped to balance out the spice from the hot sauce, red chili powder and curry powder. Also, I used Collard greens because I had them on hand. Plus, they seemed like a traditional enough add-in for a vegetarian black-eyed peas recipe. While kale may be the more trendy dark leafy green, Collards are also super healthy and are generally cheaper than bunches of kale at my local grocery store.
You can use fresh garlic and fresh herbs instead of dried for this dish. I simply used what I had on hand, which wasn’t much at the time. Also, you may want to cook the Collard greens and toast the peanuts before adding them to the pot.
Cooking time (duration): 35 minutes
Diet type: Vegetarian
Diet (other): Reduced fat, High protein
Number of servings (yield): 6
Meal type: dinner
So how do I feel about black-eyed peas now? Honestly, I’m a little upset I’ve never tried cooking black-eyed peas before. I thought they cooked up much faster than other dry bean varieties, and they cook up to be a bit softer than other varieties as well. They tasted to me like more mild black beans, which worked well for a spicy and bold dish.
Your turn: What is your opinion of black-eyed peas? Have you ever tried cooking black-eyed peas?
Also, is there an ingredient that you’ve never eaten before, but want to try?