Spicy Blackeyed Peas

This quick and flavorful dish transforms canned black-eyed peas into a savory, spicy main course. The base of saut&# 195;Â©ed onions and garlic creates an aromatic foundation, enhanced by warm cumin and sharp dry mustard. Crushed tomatoes meld with the beans during a short simmer, creating a rich, rustic sauce that coats every pea. A splash of vinegar and a dash of hot sauce brighten the flavors, adding a necessary tang to cut through the earthiness of the legumes. It is a perfect weeknight meal, ready in under thirty minutes, offering a satisfying comfort food experience without the fuss of drying and soaking beans. Serve it warm over rice, grits, or couscous for a hearty, plant-based dinner that feels like home cooking at its best.

Cooking Method: Sautéing, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 178.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This quick and flavorful dish transforms canned black-eyed peas into a savory, spicy main course. The base of saut&# 195;Â©ed onions and garlic creates an aromatic foundation, enhanced by warm cumin and sharp dry mustard. Crushed tomatoes meld with the beans during a short simmer, creating a rich, rustic sauce that coats every pea. A splash of vinegar and a dash of hot sauce brighten the flavors, adding a necessary tang to cut through the earthiness of the legumes. It is a perfect weeknight meal, ready in under thirty minutes, offering a satisfying comfort food experience without the fuss of drying and soaking beans. Serve it warm over rice, grits, or couscous for a hearty, plant-based dinner that feels like home cooking at its best.

Ingredients

1 cup Chopped onion
1 lg Clove garlic, chopped
1 Tspcumin
1 teaspoon Dry mustard
1/2 teaspoon Chili powder (I use more)
1 Oz. can blackeyed peas
1 16 oz can whole peeled Tomatoes (undrained)
1 teaspoon White vinegar
to taste Tabasco sauce
to taste Salt and pepper
1 tbsp Cooking oil

Directions

1
Rinse the canned black-eyed peas thoroughly in a colander and drain well.
2
Heat oil in a large skillet or saucepan over medium heat.
3
Add the chopped onion and sautÃÂ© until soft and translucent, about 5 minutes.
4
Stir in the chopped garlic, cumin, dry mustard, and chili powder; cook for 1 minute until fragrant.
5
Add the drained black-eyed peas and the whole peeled tomatoes with their juices to the pan.
6
Bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, breaking up the tomatoes with a spoon as they soften.
7
Stir in the white vinegar and a few drops of Tabasco sauce.
8
Taste and adjust seasoning with additional Tabasco, salt, and pepper if desired.
9
Remove from heat and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 178.6kcal

% Daily Value *
Total Fat 5.9g10%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 35.9mg2%
Total Carbohydrate 28.8g10%
Dietary Fiber 7.5g30%
Sugars 4.8g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rinsing the black-eyed peas thoroughly before cooking helps reduce gas and improves digestibility.

For a smoother texture, chop the tomatoes before adding them to the pan rather than breaking them up during cooking.

This recipe serves approximately 4 people.

Serve over rice, grits, or couscous for a complete meal. A simple lettuce salad and crusty bread pair well with this dish.

Feel free to add more garlic if you enjoy a stronger flavor profile.

Some cooks prefer to add salt and pepper at the table rather than during cooking to control the seasoning level.

Louisiana hot sauce can be used as an alternative to Tabasco for a different heat profile.

Keywords: blackeyed peas, spicy, vegan, american, tomato, cumin, mustard, quick dinner, comfort food, plant-based, stew, garlic, onion, chili powder, vinegar, tabasco, grits, rice, couscous, healthy

Read it online: https://www.chefs-mate.com/recipe/spicy-blackeyed-peas/