Ultimate Smoky Vegetarian Black-Eyed Peas and Greens
Introduction
Bring Southern comfort to your table with this Ultimate Smoky Vegetarian Black-Eyed Peas and Greens. Simmered with fire-roasted tomatoes, smoked paprika, and aromatic spices, the black-eyed peas become rich and savory, while the tender greens add a nutritious finish. It’s a soulful, one-pot meal that is both hearty and deeply satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 1 large carrot, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can black-eyed peas, rinsed and drained (or 1.5 cups cooked)
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 2 cups vegetable broth
- 4 cups chopped collard greens or kale, tough stems removed
- 1 teaspoon apple cider vinegar
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrot. Sauté for 5–7 minutes until the vegetables begin to soften and the onion becomes translucent.
- Add the minced garlic, smoked paprika, cumin, and cayenne pepper. Stir constantly for 1 minute until fragrant.
- Stir in the black-eyed peas, fire-roasted tomatoes (with their juices), and vegetable broth. Bring the mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- Uncover and stir in the chopped greens. Simmer uncovered for an additional 5–7 minutes, or until the greens are wilted and tender.
- Remove from heat. Stir in the apple cider vinegar and season generously with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Pro Tips & Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight.
- Creamy Variation: For a richer texture, stir in a tablespoon of coconut milk or nutritional yeast at the end.
- Dried Beans: If using dried black-eyed peas, soak them overnight and boil for 1 hour before adding to the pot, adjusting liquid as needed.
Nutrition Facts (per serving)
- Calories: 210
- Protein: 10g
- Carbohydrates: 32g
- Fat: 5g
- Fiber: 8g
Frequently Asked Questions
- Q: Can I use spinach instead of collard greens? A: Yes, baby spinach works well. Add it in the last 2 minutes of cooking so it doesn't overcook.
- Q: Is this dish spicy? A: It has a warm, smoky depth. The cayenne is optional; omit it for a mild version or add more for extra kick.