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Prep Time:15 minsAdditional Time:9 hrsTotal Time:9 hrs 15 minsServings:12Yield:6 cupsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:9 hrsTotal Time:9 hrs 15 minsServings:12Yield:6 cups
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:9 hrs
Additional Time:
9 hrs
Total Time:9 hrs 15 mins
Total Time:
9 hrs 15 mins
Servings:12
Servings:
12
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Jump to recipeTheseSeasoned Black-Eyed Peasare great on their own or as an addition to any dish that calls for legumes. Protein-rich black-eyed peas get a spicy, smoky upgrade from smoked paprika and cayenne pepper, while garlic and onion powders come in with just the right amount of underlying seasoning. Keep reading for our expert tips, including how to ensure your black-eyed peas are cooked to the perfect texture.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!There are a few benefits to soaking black-eyed before cooking them. It helps soften the peas; they will cook faster and are less likely to become mushy.Even though some nutrients will be lost when draining the water the black-eyed peas have soaked in, we suggest draining that water because it can help make the beans easier to digest.When black-eyed peas are properly soaked, they should be firm and smooth. If they looked wrinkled, you might need a bit more soaking time.Removing dried bay leaves from a dish before serving is important because they are tough and sharp. Ingesting them can harm the mouth and throat.Nutrition NotesBlack-eyed peasarea type of legumeand bring plant-power to many dishes. Tiny in size, black-eyed peas are packed with protein, fiber, complex carbohydrates, antioxidants, vitamins and minerals. Eating more legumes, including black-eyed peas, has been associated with a healthier heart, gut and blood sugar.A half-cup serving of seasoned black-eyed peas will provide you with about 17% of your protein needs for a day and a quarter of your fiber needs. They’re also an excellent source of folate and a good source of iron and magnesium.While you’ll get just a small amount per serving of the seasonings in this dish—smoked paprika,cayenne pepper,garlic powderandonion powder—regularly includingherbs and spicesin your meals and snacks will rack up the health benefits over time, and they offer a wealth of health benefits, from lowered inflammation to reduced disease risk.
Jump to recipe
TheseSeasoned Black-Eyed Peasare great on their own or as an addition to any dish that calls for legumes. Protein-rich black-eyed peas get a spicy, smoky upgrade from smoked paprika and cayenne pepper, while garlic and onion powders come in with just the right amount of underlying seasoning. Keep reading for our expert tips, including how to ensure your black-eyed peas are cooked to the perfect texture.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!There are a few benefits to soaking black-eyed before cooking them. It helps soften the peas; they will cook faster and are less likely to become mushy.Even though some nutrients will be lost when draining the water the black-eyed peas have soaked in, we suggest draining that water because it can help make the beans easier to digest.When black-eyed peas are properly soaked, they should be firm and smooth. If they looked wrinkled, you might need a bit more soaking time.Removing dried bay leaves from a dish before serving is important because they are tough and sharp. Ingesting them can harm the mouth and throat.Nutrition NotesBlack-eyed peasarea type of legumeand bring plant-power to many dishes. Tiny in size, black-eyed peas are packed with protein, fiber, complex carbohydrates, antioxidants, vitamins and minerals. Eating more legumes, including black-eyed peas, has been associated with a healthier heart, gut and blood sugar.A half-cup serving of seasoned black-eyed peas will provide you with about 17% of your protein needs for a day and a quarter of your fiber needs. They’re also an excellent source of folate and a good source of iron and magnesium.While you’ll get just a small amount per serving of the seasonings in this dish—smoked paprika,cayenne pepper,garlic powderandonion powder—regularly includingherbs and spicesin your meals and snacks will rack up the health benefits over time, and they offer a wealth of health benefits, from lowered inflammation to reduced disease risk.
TheseSeasoned Black-Eyed Peasare great on their own or as an addition to any dish that calls for legumes. Protein-rich black-eyed peas get a spicy, smoky upgrade from smoked paprika and cayenne pepper, while garlic and onion powders come in with just the right amount of underlying seasoning. Keep reading for our expert tips, including how to ensure your black-eyed peas are cooked to the perfect texture.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1 pound dried black-eyed peas, rinsed4dried bay leaves2tablespoonsvegetable oil1tablespoongarlic powder1tablespoononion powder1teaspoonsmoked paprika½teaspooncayenne pepper1tablespoonkosher salt
Cook Mode(Keep screen awake)
Ingredients
1 pound dried black-eyed peas, rinsed
4dried bay leaves
2tablespoonsvegetable oil
1tablespoongarlic powder
1tablespoononion powder
1teaspoonsmoked paprika
½teaspooncayenne pepper
1tablespoonkosher salt
Directions
Drain the peas. Add 8 cups water to a large pot, cover and bring to a boil over high heat. Add 4 bay leaves, 2 tablespoons oil, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cayenne and the drained peas. Return to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peas are tender, 45 minutes to 1 hour. Add 1 tablespoon salt. Discard the bay leaves.
To make aheadSoak the black-eyed peas in the refrigerator overnight before using them. They should be soaked for at least 10 hours. However, soaking them for too long can negatively affect their flavor and texture. As a general guideline, aim to soak them for 6 to 12 hours.
To make ahead
Soak the black-eyed peas in the refrigerator overnight before using them. They should be soaked for at least 10 hours. However, soaking them for too long can negatively affect their flavor and texture. As a general guideline, aim to soak them for 6 to 12 hours.
Equipment
Large pot
Frequently Asked QuestionsYes, this recipe has no ingredients that contain gluten.Adding a clean penny or dime to a pot of black-eyed peas is a fun Southern tradition believed to bring luck and prosperity. The coins are thought to bring good fortune to whoever finds them. If you decide to do this, it’s a good idea to let everyone at your table know so they don’t bite into the coin.Yes, you can! Tocook dried black-eyed peasin a pressure cooker, place (drained) soaked peas in a 4-quart or larger pressure cooker. Add 3 cups of water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Secure the lid and bring it to high pressure over high heat. Reduce heat to the lowest setting that maintains high pressure and cook until tender. The suggested timing for black-eyed peas is 8 minutes soaked or 25 minutes unsoaked. Stir in the salt.To cook dried black-eyed peas in a slow cooker, place (drained) soaked peas in the slow cooker and add 5 cups of boiling water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Cover and cook on High until tender, 3 to 5 hours, or on Low, 6 to 10 hours. Add salt and cook for 15 minutes more.Store leftover Seasoned Black-Eyed Peas in an airtight container in the refrigerator for up to 3 days. Plus, you can freeze them in a freezer-safe container for up to 3 months.You can serve this dish over your favorite rice, and it also pairs wonderfully as a side for several of our pork-centered recipes, such asAir-Fryer Pork Tenderloin,Pork Chops with Balsamic Sweet OnionsandSlow-Cooker Pork Zuppa. A slice of cornbread would complement this meal perfectly, likeThe Parton Family’s Skillet Cornbreador ourReal Cornbread.
Frequently Asked Questions
Yes, this recipe has no ingredients that contain gluten.
Adding a clean penny or dime to a pot of black-eyed peas is a fun Southern tradition believed to bring luck and prosperity. The coins are thought to bring good fortune to whoever finds them. If you decide to do this, it’s a good idea to let everyone at your table know so they don’t bite into the coin.
Yes, you can! Tocook dried black-eyed peasin a pressure cooker, place (drained) soaked peas in a 4-quart or larger pressure cooker. Add 3 cups of water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Secure the lid and bring it to high pressure over high heat. Reduce heat to the lowest setting that maintains high pressure and cook until tender. The suggested timing for black-eyed peas is 8 minutes soaked or 25 minutes unsoaked. Stir in the salt.To cook dried black-eyed peas in a slow cooker, place (drained) soaked peas in the slow cooker and add 5 cups of boiling water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Cover and cook on High until tender, 3 to 5 hours, or on Low, 6 to 10 hours. Add salt and cook for 15 minutes more.
Yes, you can! Tocook dried black-eyed peasin a pressure cooker, place (drained) soaked peas in a 4-quart or larger pressure cooker. Add 3 cups of water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Secure the lid and bring it to high pressure over high heat. Reduce heat to the lowest setting that maintains high pressure and cook until tender. The suggested timing for black-eyed peas is 8 minutes soaked or 25 minutes unsoaked. Stir in the salt.
To cook dried black-eyed peas in a slow cooker, place (drained) soaked peas in the slow cooker and add 5 cups of boiling water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Cover and cook on High until tender, 3 to 5 hours, or on Low, 6 to 10 hours. Add salt and cook for 15 minutes more.
Store leftover Seasoned Black-Eyed Peas in an airtight container in the refrigerator for up to 3 days. Plus, you can freeze them in a freezer-safe container for up to 3 months.
You can serve this dish over your favorite rice, and it also pairs wonderfully as a side for several of our pork-centered recipes, such asAir-Fryer Pork Tenderloin,Pork Chops with Balsamic Sweet OnionsandSlow-Cooker Pork Zuppa. A slice of cornbread would complement this meal perfectly, likeThe Parton Family’s Skillet Cornbreador ourReal Cornbread.
EatingWell Magazine, January/February 2019
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Nutrition Facts(per serving)148Calories3gFat23gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andLinda Frahm
Linda Frahm
