Ingredients
Equipment
Method
- Preparation (10 minutes): If using dried black-eyed peas, ensure they are soaked overnight and cooked according to package directions until tender; drain well. If using canned, rinse thoroughly under cold water and drain. Chop all your vegetables: dice the onion, mince the garlic, dice both bell peppers, and finely mince the jalapeños. This mise en place will make the cooking process smooth and enjoyable.
- Sauté Aromatics (8-10 minutes): Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, diced red and green bell peppers, and minced jalapeños. Continue to cook for another 3-5 minutes, allowing the vegetables to soften and release their aromatic flavors. Make sure not to brown the garlic too much, as it can become bitter.1 tablespoon olive oil, 1 large yellow onion, 2 cloves garlic, 1 red bell pepper, 1 green bell pepper, 1-2 jalapeños
- Build the Base (5 minutes): Pour in the crushed tomatoes and diced tomatoes (undrained). Stir well to combine all ingredients. Add the smoked paprika, cayenne pepper, dried thyme, dried oregano, black pepper, and salt. Add the bay leaf. Stir thoroughly, ensuring the spices are well distributed throughout the tomato mixture. Let this simmer for about 5 minutes, allowing the flavors to meld and deepen.1 (14.5 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 2 teaspoons smoked paprika, 1 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1/2 teaspoon salt, 1 bay leaf
- Simmer and Flavor Infuse (20-25 minutes): Add the cooked black-eyed peas and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes. This simmering time is crucial for the black-eyed peas to absorb the rich flavors of the sauce and for all the ingredients to truly come together. Stir occasionally to prevent sticking.4 cups cooked black-eyed peas, 4 cups vegetable broth
- Finish and Season (2 minutes): After simmering, remove the bay leaf. Stir in the apple cider vinegar. Taste and adjust seasoning as needed. You might want to add more salt, pepper, or a pinch more cayenne if you desire a higher heat level. The apple cider vinegar adds a bright, tangy note that balances the richness and spice.1 bay leaf, 1 tablespoon apple cider vinegar
- Serve (Immediate): Ladle the Hot and Spicy Black-Eyed Peas into bowls. Garnish with fresh cilantro, thinly sliced green onions, a dash of your favorite hot sauce, or a dollop of sour cream or Greek yogurt if desired. Serve hot and enjoy!fresh cilantro, thinly sliced green onions, a dash of hot sauce, a dollop of sour cream or Greek yogurt
Notes
• Bean Preparation is Key: If using dried black-eyed peas, don't skimp on the soaking and cooking time. Soaking overnight or using a quick-soak method (boiling for 1 minute, then letting them sit for an hour off the heat) significantly reduces cooking time and helps ensure even tenderness. Cook them just until tender, not mushy, as they will continue to cook in the sauce. For canned peas, always rinse them thoroughly to remove excess sodium and any starchy liquid, which can affect the final taste and texture.
• Layering Flavors Through Sautéing: The initial sautéing of aromatics (onion, garlic, bell peppers, jalapeños) is crucial for building a strong flavor base. Cook the onions until they're translucent and slightly caramelized, which brings out their natural sweetness. Add garlic last and cook for only about a minute until fragrant to prevent it from burning, which can lead to a bitter taste. Don't rush this step; it pays off in flavor depth.
• Spice Level Customization: The recipe suggests 1-2 jalapeños and ½ teaspoon of cayenne pepper, but this is a starting point. For less heat, remove the seeds and membranes from the jalapeños entirely, or use only one. For more heat, add an extra jalapeño, leave some seeds, or increase the cayenne pepper. A pinch of red pepper flakes can also be added later if you want a quicker kick. Always taste and adjust *before* serving.
• The Power of Tomatoes: Using both crushed and diced tomatoes adds complexity to the sauce. Crushed tomatoes provide a smooth, rich base, while diced tomatoes add texture and bursts of fresh tomato flavor. Don’t drain the diced tomatoes; the liquid contributes to the sauce's body.
• Simmer Time for Flavor Infusion: The 20-25 minute simmering time is not just for heating; it's essential for the flavors to meld and for the peas to fully absorb the seasoned liquid. If you have extra time, a longer, slower simmer (up to an hour, adding more broth if needed) will deepen the flavors even further. Stir occasionally to prevent sticking.
• Acidity for Balance: The tablespoon of apple cider vinegar added at the end is a game-changer. It brightens the dish, cuts through the richness, and balances the savory and spicy notes. Don't skip it! A squeeze of fresh lime juice can also work similarly if you prefer.
• Taste and Adjust: Always taste your dish before serving. Seasoning can vary based on the broth used, the saltiness of canned goods, and personal preference. Adjust salt, pepper, and even a dash more cayenne if needed.
• Garnish for Freshness and Contrast: Fresh garnishes like cilantro or green onions not only add visual appeal but also introduce a fresh, herbaceous element that contrasts beautifully with the rich, spicy peas. A dollop of sour cream, Greek yogurt, or a drizzle of crema can cool the heat and add a creamy texture.
