A comfort food classic, this black-eyed peas recipe is sure to please! This is a true soul food staple, comfort food as is best. Made with sausage, chipotle and loaded with veggies, these smoky Black Eye- Peas are the perfect meal. They are great as a main meal or a fantastic side dish.
Throughout the South, the black-eyed pea is still a widely used ingredient in Soul Food Cousin cooking. The Black -Eye Peas is originates from Africa and has been cultivated in China and India since prehistoric times. Cultivation also occurred in the Southern United States eating black-eyed peas is thought to bring prosperity in the new year. The peas are typically cooked with a pork product for flavoring (such as bacon, sausage, ham bones, or hog jowls) and diced onion, and served with a hot chilis, chipotle sauce pepper-flavored vinegar.
You can serve this with rice, collard greens, cabbage and ham. Add the gold of the south-corn bread and you are having a true southern feast.
As we know that Black Eye – Peas are associated mostly with the Southern cuisine, they are big part of the Brazilian, Portugal and Latin American cuisine. Regardless of what culture you embrace, which cuisine grabs your heart, these delicious black-eyed peas are guaranteed to be a hit!
Despite the name, black-eyed peas (also known as cowpeas) are not peas but beans! Native to Africa, they are rich in iron, potassium, fiber and protein while also low in fat and sodium. Black-eyed pea can assist with further developing absorption for certain individuals because of their fiber content, which can assist with advancing customary solid discharges. It also contain prebiotic fiber, which takes care of the useful microscopic organisms in the intestinal system
In Brazil’s northeastern state of Bahia black-eyed peas (named “feijão fradinho” there) are used in a traditional Nigerian street food called Akara . In South America families cook a traditional dish called cook- up rice. The dish comprises rice, black-eyed peas, and other peas and a variety of meats cooked in coconut milk and seasonings. According to tradition, cook-up rice should be the first thing consumed in the New Year for good luck. Cook-up rice is also made as an everyday dish.
They taste like most beans: savory, starchy and a touch of nutty. They are also pretty earthy! When cooked, they have a dense, creamy consistency that is absolutely delicious.
They are one of my favorite beans to make. Super creamy, rich and nutty flavor is a perfect combination with sausage, bacon or any kind of meat.
- Ready in 1 hour
- Perfect meal it self
- Perfect side dish for Burgers, Chicken Fajitas and all your favorite Mexican dishes
- Soaked the beans over night-they will cook a little faster if soaked. Soaking the black-eyed peas is recommended but not necessary!
- If you’ve been cooking your black-eyed peas for hours without them softening, it’s probably because you’re using old ones. Just keep cooking and they will eventually get there!
- Since they don’t get nice brown color like the other beans I like to add some tomato paste and paprika for more color
- Use chorizo or your favorite sausage
- For more flavor add chicken or pork broth/stock
Chipotle Black -Eye Peas
- 1 pound black eye peas - dry
- 14 oz. smoked sausage - kielbasa or andouille- diced
- 1 medium onion - chopped
- 1 medium carrot - chopped
- 2 Celery sticks - chopped
- 1 tbsp. olive oil
- 4 cloves garlic - minced
- 5 cups chicken broth
- 2 cups water
- 1/2 tsp. black pepper - or to taste
- 1 tsp. salt - or to taste
- 1 bay leave
- 1 tsp. dry thyme
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tbsp. smoked paprika
- 2 tbsp. tomato paste - optional
- 1 tbsp. chipotle in adobo - optional
- 1/3 cup fresh parsley - chopped
- Optional: Place the black-eyed peas in a large bowl and add enough cold water to cover them. Soak overnight, then drain and rinse.
- In a large Dutch Oven or heavy bottomed pot, heat the oil, over medium-high heat. Add sausage, and cook until lightly browned, about 5 to 8 minutes. Then, stir in the chopped onion, carrots, celery and garlic, cooking until softened and fragrant, about 4 to 5 minutes.
- Stir in the black eyed peas, pour in the chicken stock, salt, pepper, onion and garlic powder, dry thyme, chipotle in adobo( if using) and bay leave, smoked paprika and tomato paste. Bring to a boil. Once boiling, lower the heat, cover and simmer for 1 to 1 ½ hours, or until the peas are tender.
To thicken the soup:
- To thicken the soup I like to make a quick rough.
- In a small sauté pan heat a 2 tbsp. oil over medium high then sprinkle 2-3 tbsp. flour. Stir constantly and cook for about a minute. Add a 1/2 tsp. smoked paprika and cook for 30 more seconds. You should have nice rick red-brown color.
- Stir in the rough in to the soup and cook for 5 more minutes. if you like saucy black-eyed peas turn the heat off. Or if you like more thick version cook it for a little longer.
- Take the pot of the stove and discard the bay leaves and add the chopped parsley. Taste for seasoning and adjust as needed.
- Soaking the black-eyed peas will help them cook faster. They will cook as well if you don’t soaked them.
- You can keep in fridge for 3 days. I like to freeze the leftovers so I have ready meals when I feel not cooking:). You can freeze them in an airtight container for up to 6 months.
- Reheat on the stove, in saucepan (with a splash of water or broth if seems to thick) over medium-low heat or in microwave.