Ingredients
Equipment
Method
- 1. Prepare the Black-Eyed Peas: If using dried black-eyed peas, ensure they have been properly soaked. For an overnight soak, rinse the peas, place them in a large bowl, cover with at least 3 inches of cold water, and let them sit for 8-12 hours. Drain and rinse thoroughly before cooking. For a quick soak, rinse the peas, place them in a pot with 6 cups of water, bring to a rolling boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse.1 pound dried black-eyed peas
- 2. Sauté the aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, green bell pepper, and celery (the "holy trinity" of Creole cooking). Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.2 tablespoons olive oil, 1 large yellow onion, 1 green bell pepper, 2 celery stalks
- 3. Add Garlic and Spices: Stir in the minced garlic, minced jalapeño(s), dried thyme, dried oregano, cayenne pepper, and smoked paprika. Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant. This step helps to bloom the spices and release their full flavor.4 cloves garlic, 1-2 jalapeño peppers, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika
- 4. Incorporate Tomatoes and Paste: Add the canned diced tomatoes (undrained) and tomato paste to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot. Cook for 3-5 minutes, allowing the tomato paste to deepen in color and caramelize slightly.1 (14.5 ounce) can diced tomatoes, 1 (6 ounce) can tomato paste
- 5. Add Black-Eyed Peas and Broth: Stir in the drained black-eyed peas and the vegetable broth. Add the bay leaf. Bring the mixture to a boil.1 pound dried black-eyed peas, 4 cups vegetable broth, 1 bay leaf
- 6. Simmer to Perfection: Once boiling, reduce the heat to low, cover the pot, and simmer for 40-60 minutes, or until the black-eyed peas are tender. Stir occasionally to prevent sticking and ensure even cooking. The cooking time for black-eyed peas can vary depending on their age and soaking method, so taste them periodically to check for tenderness.
- 7. Season and Finish: Remove the bay leaf. Season generously with salt and freshly ground black pepper to taste. If the dish is too thick, you can add a little more broth or water until you reach your desired consistency.1 bay leaf, Salt and freshly ground black pepper
- 8. Garnish and Serve: Ladle the Spicy Creole Black-Eyed Peas into bowls. Garnish with fresh chopped parsley and/or green onions, if desired, for a burst of freshness and color.1/2 cup chopped fresh parsley, 1/4 cup chopped green onions
Notes
Don't Skip the Soaking: Proper soaking of dried black-eyed peas is crucial for even cooking and reducing gas-producing compounds. If you forget to soak overnight, the quick-soak method is a great alternative.
Toast Your Spices: Before adding liquids, cooking the dry spices like thyme, oregano, and cayenne with the aromatics for a minute or two helps to "bloom" them, intensifying their flavor and aroma, adding depth to the final dish.
Adjust Spice Level: The recipe calls for 1-2 jalapeños and cayenne. For less heat, omit the jalapeño seeds and veins, or reduce the cayenne. For more heat, add an extra jalapeño or a pinch more cayenne, or even a dash of hot sauce at the end.
