Ingredients
Peas and broth
- 1 lb dried black-eyed peas 454 g, sorted and rinsed
- 2 tbsp olive oil
- 1 medium yellow onion 110 g, diced
- 2 celery stalks 80 g, diced
- 1 medium carrot 72 g, diced
- 3 garlic cloves 12 g, minced
- 1 tsp smoked paprika
- 1 bay leaf
- 6 cups lower-sodium vegetable broth 1.44 liters
- 0.5 tsp fine salt start with less for salted broth
- 0.25 tsp ground black pepper
- 1 tbsp apple cider vinegar
- 2 tbsp chopped fresh parsley
- 1 cup water as needed during cooking; you may need more
Equipment
- Large heavy saucepan or Dutch oven
- Colander
- Knife, cutting board and spoon
Instructions
Simmer and finish
- Spread dry peas on a tray and discard stones, debris and damaged peas. Rinse in the colander. No soak is required for this version.
- Heat oil in the pot over medium heat. Add onion, celery and carrot and cook for 7–8 minutes until softened. Add garlic and smoked paprika; stir for 30 seconds.
- Add peas, bay leaf and broth. Bring to a boil, then reduce to a gentle simmer, with the lid slightly ajar. Cook for 60–90 minutes, stirring occasionally, until several peas sampled from the pot have creamy centers. Older peas can need longer. Add water as needed to keep peas covered, and reduce the heat if the bottom begins sticking.
- When tender, remove the bay leaf. If there is too much liquid, simmer uncovered briefly; leave enough broth to spoon around the peas. Stir in salt, pepper, vinegar and parsley, beginning with less salt for salty broth. Divide the pot evenly into six servings.
Nutrition
Serving: 1servingsCalories: 325kcal
Video
Notes
Storage and safety: Refrigerate promptly in shallow covered containers and use within 3–4 days. Reheat to 165°F (74°C), adding water if needed. Cooking time is an estimate and depends on the age of the peas; do not finish while centers are chalky. Rice and bread are excluded.
Nutrition: Approximately 325 kcal per servings serving, calculated from the stated ingredient amounts and 6 equal portions. It is an estimate, not a measured analysis; brands, trimming, retained oil and serving sizes vary. Optional accompaniments are excluded.
Cost: Illustrative US grocery budget assumptions for the ingredient portions consumed: dry peas $1.99, olive oil $0.50, onion $0.60, celery $0.26, carrot $0.16, garlic $0.15, broth $3.75, vinegar $0.05, paprika, bay, salt and pepper $0.35, parsley $0.26. Calculated before rounding, total US$8.07 for the whole recipe, about US$1.34 per serving. These are assumptions, not a store quote; tax, delivery and energy are excluded.
Video: Eat Simple Food demonstrates a simmered black-eyed pea recipe. Use vegetable broth for this card’s meat-free version; its vegetables and smoky seasoning differ from the video. Follow this card's quantities and cooking and storage guidance.
