Ingredients
-
1 pound dried black-eyed peas, rinsed
-
4 dried bay leaves
-
2 tablespoons vegetable oil
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 teaspoon smoked paprika
-
½ teaspoon cayenne pepper
-
1 tablespoon kosher salt
Directions
-
Place peas in a large bowl and add enough cold water to cover by 2 inches. Soak overnight.
-
Drain the peas. Add 8 cups water to a large pot, cover and bring to a boil over high heat. Add bay leaves, oil, garlic powder, onion powder, paprika, cayenne and the drained peas. Return to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peas are tender, 45 minutes to 1 hour. Add salt. Discard the bay leaves.
Equipment
Large pot
Frequently Asked Questions
-
Black-eyed peas are a type of legume and are loaded with nutrients, including protein, vitamins, minerals, fiber and antioxidants. A half-cup serving of seasoned black-eyed peas will provide you with about 17% of your protein needs for a day and a quarter of your fiber needs. They're also an excellent source of folate and a good source of iron and magnesium. The spices in this recipe offer a wealth of health benefits, from lowered inflammation to reduced disease risk.
-
Yes, this recipe has no ingredients that contain gluten.
-
Yes, you can! To cook dried black-eyed peas in a pressure cooker, place (drained) soaked peas in a 4-quart or larger pressure cooker. Add 3 cups of water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Secure the lid and bring it to high pressure over high heat. Reduce heat to the lowest setting that maintains high pressure and cook until tender. The suggested timing for black-eyed peas is 8 minutes soaked or 25 minutes unsoaked. Stir in the salt.
To cook dried black-eyed peas in a slow cooker, place (drained) soaked peas in the slow cooker and add 5 cups of boiling water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Cover and cook on High until tender, 3 to 5 hours, or on Low, 6 to 10 hours. Add salt and cook for 15 minutes more.
-
Absolutely! Store in an airtight container in the refrigerator for up to three days.
Additional reporting by Carrie Myers, M.S. and Jan Valdez
Nutrition Facts (per serving)
148 | Calories |
3g | Fat |
23g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Serving Size 1/2 cup drained | |
Calories 148 | |
% Daily Value * | |
Total Carbohydrate 23g | 8% |
Dietary Fiber 7g | 25% |
Total Sugars 4g | |
Protein 8g | 17% |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Vitamin A 141IU | 3% |
Vitamin C 1mg | 1% |
Folate 220mcg | 55% |
Sodium 165mg | 7% |
Calcium 29mg | 2% |
Iron 3mg | 16% |
Magnesium 57mg | 14% |
Potassium 313mg | 7% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.