Description
A hearty and nutritious slow simmered black eyed peas and greens dish that combines tender black eyed peas with flavorful vegetables and fresh greens. This comforting recipe is perfect for a wholesome meal, simmered slowly to develop rich flavors and a thick, satisfying texture. Serve it with crusty bread or over rice for a complete meal.
Ingredients
Beans and Vegetables
- 1 lb. dry black eyed peas
- 2 Tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 bunch celery, sliced
Spices and Herbs
- 1 tsp oregano
- 1/2 Tbsp smoked paprika
- 1/4 tsp cayenne pepper
- Freshly cracked pepper (about 20 cranks from pepper mill)
- 1 bay leaf
Liquids and Greens
- 6 cups vegetable broth
- 12 oz. fresh greens (such as kale, collards, or spinach)
Instructions
- Soak the black eyed peas: The night before cooking, place the black eyed peas in a large bowl or container and cover with cool water, ensuring the water is at least three times the volume of the peas. Refrigerate overnight to soak.
- Sauté aromatics: When ready to cook, heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and sliced celery. Sauté until the onions become transparent and fragrant.
- Combine ingredients: Drain and rinse the soaked peas thoroughly. Add the peas to the pot along with oregano, smoked paprika, cayenne pepper, freshly cracked pepper, bay leaf, and vegetable broth. Stir well to combine all ingredients.
- Simmer peas: Cover the pot with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to low and let the peas simmer gently for 1 hour until tender.
- Add greens and thicken: After one hour, stir in the fresh greens until wilted. Gently smash some peas against the side of the pot to thicken the liquid and create a creamy texture.
- Final simmer: Turn the heat back to medium to bring the pot to a simmer again. Let it simmer uncovered for an additional 30 minutes until the greens are tender and the liquid has thickened further. Taste and season with salt as desired.
- Serve: Serve the slow simmered black eyed peas and greens hot, accompanied by crusty bread or over rice for a fulfilling meal.
Notes
- Soaking the peas overnight reduces cooking time and helps with digestibility.
- You can substitute vegetable broth with water and additional seasonings if preferred.
- Fresh greens like kale, collard greens, or spinach can be used based on preference.
- Adjust salt at the end since vegetable broth may contain varying salt levels.
- The slow simmering enhances flavor melding and creates a thick, stew-like consistency.
- Prep Time: 12 hours (includes soaking time)
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Southern American
