Brothy Black Eyed Peas Recipe

Looking for a flavorful, hearty dish to kick off the new year or add to your weeknight rotation? This Black-Eyed Peas Recipe is bursting with rich, warm spices and topped with a delicious charred tomato-onion mix.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

Servings: 4 Servings

Calories: 202 kcal per serving

Ingredients

1 lb - dried black-eyed peas
3 tablespoons - olive oil
2 sticks - cinnamon
2 - bay leaves
2 - Thai Chiles
5 teaspoons - garlic
2 teaspoons - ground allspice
1 tsp - cumin
5 cups - water
1 tsp - salt
2 tablespoons - olive oil
1 pt - cherry tomatoes
2 - onions
1 tbsp - lemon juice
½ cup - cilantro

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.

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