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Brothy Black Eyed Peas Recipe

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Ingredients

Warning0 allergens identified

Brothy Black Eyed Peas Recipe

1 lb dried black-eyed peassoaked overnight or quick soaked

3 tablespoons olive oil

2 sticks cinnamon

2 bay leaves

2 Thai Chiles

5 teaspoons garlicchopped

2 teaspoons ground allspice

1 tsp cumin

5 cups water

1 tsp salt

2 tablespoons olive oil

1 pt cherry tomatoes

2 onionssliced into rings

1 tbsp lemon juice

½ cup cilantrochopped

Instructions

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Instructions

Soak the black-eyed peas overnight or quick soak them if needed. Drain and rinse.

In a large Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add the cinnamon sticks, garlic, allspice, and cumin. Cook for 2 minutes, stirring constantly.

Add 5 cups of water, black-eyed peas, bay leaves, and dried chilies. Bring to a boil, then reduce to a simmer. Cook for 60 to 90 minutes, until the peas are tender.

While the peas cook, heat 2 tablespoons of olive oil in a frying pan. Cook the onions until softened and slightly charred, about 5 minutes. Remove the onions and blister the cherry tomatoes in the same pan. Toss the onions back into the pan and drizzle with lemon juice. Garnish with chopped cilantro.

Once the black-eyed peas are cooked, season with 1 teaspoon of salt. Serve hot, topped with the tomato-onion mixture.

Nutrition

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Tips & Tricks (5)

Soak Dried Peas Properly 💧
Soak dried black-eyed peas overnight in cold water to reduce cooking time by 30% and ensure even, tender texture throughout the dish.
Bloom Your Spices 🌟
Toast cumin, allspice, and cinnamon in hot olive oil for 30 seconds before adding onions and garlic to unlock their deep, complex flavors and prevent a raw spice taste.
Char Your Tomato Topping 🔥
Use high heat to blister cherry tomatoes and onions in a dry skillet until deeply caramelized, then finish with lemon juice to create a bright, charred contrast to the broth.
Add Acid at the End ⏰
Reserve fresh cilantro and lemon juice until just before serving to preserve their vibrant flavors and aromatic qualities rather than cooking them away in the broth.
Balance Heat Gradually 🌶️
Slice Thai chiles lengthwise and remove seeds to control spice intensity, adding them early to the broth for subtle heat, or fresh on top for a sharp kick.