Prepare the Black Eyed Peas: If you haven't already, ensure your black eyed peas are picked over, rinsed, and soaked. After soaking, drain and rinse them again. This step is crucial for optimal texture and cooking time.
1 pound dried black eyed peas
Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil (or bacon fat) over medium heat. Add the diced yellow onion, celery, and green bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This creates a foundational layer of flavor, often called the "holy trinity" in Southern cooking.
1 tablespoon olive oil, 1 large yellow onion, 2 celery stalks, 1 green bell pepper
Add Garlic and Spices: Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
4 cloves garlic, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ¼ teaspoon cayenne pepper
Combine Ingredients: Add the soaked and drained black eyed peas to the pot. Pour in the vegetable broth and the undrained can of diced tomatoes. Add the bay leaf. Stir everything together well.
1 pound dried black eyed peas, 6 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes, 1 bay leaf
Simmer to Perfection: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the black eyed peas are tender. The cooking time can vary depending on the age of your peas and how long they were soaked. Stir occasionally to prevent sticking.
Add Greens and Season: Once the peas are tender, stir in the chopped collard greens (or spinach/kale). Cook for another 5-10 minutes, or until the greens are wilted and tender-crisp.
2 cups chopped collard greens
Adjust Seasoning: Remove and discard the bay leaf. Taste the black eyed peas and season generously with salt and freshly ground black pepper. Adjust any other seasonings if needed. Remember, proper seasoning is key for bringing out the best flavors.
1 bay leaf, Salt, freshly ground black pepper
Serve Hot: Ladle the Savory Soulful Black Eyed Peas into bowls. Garnish with fresh chopped parsley or cilantro, if desired, and a dash of your favorite hot sauce for an extra zing. Serve immediately with your favorite accompaniments.
Fresh chopped parsley or cilantro, a dash of hot sauce
