Description
A hearty dish made with stewed black eyed peas.
Ingredients
Scale
- 1 cup dried black eyed peas
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 2 carrots, diced
- 1 celery stalk, diced
Instructions
- Rinse black eyed peas and soak them overnight.
- In a pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until soft.
- Add carrots and celery, cook for 5 minutes.
- Add soaked peas, water, salt, pepper, and cumin.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Stir occasionally and add more water if necessary.
- Serve warm.
Notes
- Adjust seasoning as needed.
- Great with cornbread.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 12 hours
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: stewed black eyed peas, black eyed peas recipe, vegan dish