12 Mar
J’s Black-Eyed Peas (Vegan)
J says:
The thing to remember here is that thyme is your friend; it takes the part of the ham hock which is usually required in this Southern dish. I’ve listed dried thyme, but HIGHLY suggest getting it fresh. It’s easy to grow yourself to have on hand. Around our house, we normally include a jalapeño, slit four times down the sides, so that I can remove it after cooking. If you aren’t sure about your spice tolerance, cook with only a little pepper and finish with Tabasco or another pepper sauce on your plate. It is easy to reduce the amount of sodium by using less vegetable broth. I’ve made it with water instead and extra thyme and it works out great.
- 16 oz black-eyed peas
- 5 c. veggie broth
- 1 c. chopped onion
- 1 carrot, peeled and diced
- 4 cloves garlic, smashed and minced
- 1/2 tsp dried red pepper flakes
- 1/2 tsp freshly ground black pepper
- 2 tsp dried leaf thyme (~2 tbsp chopped, if fresh)
- 1/4 tsp dried leaf oregano
- Tabasco or pepper sauce, to taste
- Salt to taste
Rinse peas and pick over for bad or discolored peas and small stones; transfer to a large saucepan or Dutch oven. Cover with broth and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes. Add the onion, diced carrot and garlic.
Add enough water to cover by 2 inches. Add pepper flakes, black pepper, thyme and oregano. Bring to a boil; reduce heat to medium and simmer, covered, for about an hour. Uncover and cook for 30 – 45 minutes longer (this is a good time to start some rice), or until peas are tender. Add more water as needed to keep them moist.
Serve with brown rice and steamed collard greens with lemon.
And because J is such a great guy, he’s included nutritional info for you:
1 cup = 143 calories
Protein 9g
Carbs 24.7g
Sugar 4.5g
Fiber 7.5g
Fat .6g
Cholesterol 0mg
Sodium Varies, depending on salt content of vegetable stock and added salt
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