Description
A hearty and flavorful black-eyed peas recipe featuring tender peas simmered with smoked paprika, fresh vegetables, and crispy beef, perfect for a comforting meal served with traditional sides like collard greens, cornbread, or rice.
Ingredients
Legumes and Meat
- 1 lb. dry black-eyed peas
- 4 oz. beef
Vegetables and Aromatics
- 1 yellow onion
- 4 cloves garlic
- 1 bell pepper
- 2 stalks celery
Spices and Seasonings
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 bay leaf
- 1 tsp salt (or to taste)
Liquids
- 4 cups chicken broth
Instructions
- Soak the peas: Rinse the black-eyed peas with cool water thoroughly. Place them in a large bowl and cover with 2-3 inches of cold water. Soak the peas in the refrigerator for eight hours or overnight to soften.
- Cook the beef: Add the beef to a large pot and cook over medium heat until it becomes brown and crispy. Then remove the beef from the pot and set aside, keeping the beef grease in the pot for added flavor.
- Prepare and sauté vegetables: Dice the onion, bell pepper, and celery, and mince the garlic. Add the diced onion to the pot with the beef grease and cook over medium heat until the onion is tender.
- Add remaining vegetables: Incorporate the bell pepper, celery, and minced garlic into the pot and cook for about five more minutes to develop flavor.
- Add peas and seasonings: Drain and briefly rinse the soaked peas. Add them to the pot along with smoked paprika, oregano, thyme, cayenne pepper, black pepper, bay leaf, and chicken broth. Stir to combine and cover with a lid.
- Simmer the peas: Increase heat to medium-high and bring the mixture to a full boil. Once boiling, reduce heat to medium-low and let the peas simmer for one hour, stirring occasionally, until the peas are tender.
- Combine beef and season: Crumble the reserved crispy beef and stir it back into the pot. Season with salt to taste, starting with ½ teaspoon and adjusting to enhance the flavors.
- Final touches and serving: Remove the bay leaf before serving. Enjoy the black-eyed peas with traditional sides such as collard greens, cornbread, or over a bowl of rice for a complete meal.
Notes
- Soaking peas overnight significantly reduces cooking time and improves digestibility.
- Saving and using beef grease adds depth and richness to the dish.
- Adjust cayenne pepper to your desired spice level for a milder or spicier dish.
- The dish pairs wonderfully with collard greens and cornbread for a Southern-inspired meal.
- This recipe can be made gluten-free by ensuring the chicken broth is gluten-free.
- Prep Time: 8 hours 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Southern American
