Southern Black Eyed Peas (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound dried black-eyed peas, rinsed, sorted, and soaked for 8 hours

02 - 1/4 cup cooking oil

03 - 1 large red bell pepper, chopped

04 - 1 medium yellow onion, chopped

05 - 1 cup chopped celery

06 - 3 garlic cloves, finely chopped

07 - 1 jalapeño, deseeded and diced (optional)

→ Broth and Spices

08 - 1 tablespoon soy sauce

09 - 6 cups vegetable broth (or 6 cups water with 6 teaspoons bouillon paste, or 2 cubes)

10 - 1 teaspoon black pepper, freshly ground

11 - 2 teaspoons smoked paprika

12 - 1/2 teaspoon cayenne pepper

13 - 1 tablespoon liquid smoke

14 - 1 large bay leaf

15 - 1 teaspoon dried thyme or oregano (optional)

# Instructions:

01 - Warm up some oil in a big Dutch oven over medium heat. Toss in the onion, celery, bell pepper, garlic, and jalapeño. Cook for about 3 minutes, stirring often, until the onion gets soft and see-through.

02 - Pour in the black-eyed peas, broth, and bay leaf. Cover the pot and bring it to a gentle boil. Lower the heat to medium-low, letting it simmer for 40 minutes or so, until the beans soften up and the liquid thickens.

03 - Mix in the smoked paprika, liquid smoke, soy sauce, black pepper, and cayenne. Remove the pot from heat. Let it sit for a bit to cool before serving.

04 - Serve it warm alongside cornbread or some rice and collard greens.

# Notes:

01 - Adapted from Sweet Potato Soul cookbook

02 - Works great in both Instant Pot and Dutch oven

03 - A traditional New Year's dish

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