Looking for a flavorful, hearty dish to kick off the new year or add to your weeknight rotation? This Black-Eyed Peas Recipe is bursting with rich, warm spices and topped with a delicious charred tomato-onion mix. Adapted from Extra Good Things by the Ottolenghi Test Kitchen, this recipe is loaded with incredible flavor. I highly recommend the book if you’re looking for ways to elevate your dishes with flavor-boosting tips!
Black-eyed peas are a beloved Southern tradition, often eaten on New Year’s Day to symbolize good luck and prosperity for the coming year. This recipe delivers on that tradition with bold flavors, and it's a versatile dish you can enjoy as a side dish or a main course. Ready to dive into a pot of peas packed with Southern soul?
Ingredient Notes
- Black-Eyed Peas: Soaking the black-eyed peas overnight will give you the best results, but if you're short on time, you can use the quick soak method. To quickly soak, bring the peas and enough water to cover them to a boil. Turn off the heat, cover, and let them sit for 1 hour before draining and rinsing.
- Spices: The combination of cinnamon sticks, bay leaves, dried Thai chilies, allspice, and cumin adds layers of warmth, a touch of heat, and deep complexity to the dish.
- Olive Oil: Used for both cooking the peas and sautéing the tomatoes and onions, it adds a smooth richness to the final dish.
- Topping: The topping of charred cherry tomatoes and caramelized onions with fresh lemon juice and cilantro really takes this dish to the next level, adding a bright, tangy balance to the earthiness of the peas.
Instructions
First, soak your black-eyed peas overnight in cold water, or use the quick soak method if you're short on time. After soaking, drain and rinse the peas.
In a large Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add 2 cinnamon sticks, 5 teaspoons of chopped garlic, 2 teaspoons of ground allspice, and 1 teaspoon of cumin. Stir and cook the spices for about 2 minutes until fragrant.
Add 6 cups of water, the black-eyed peas, 2 bay leaves, and 2 dried Thai chilies to the pot. Bring the water to a boil, then reduce the heat to a low simmer. Cook for 60 to 90 minutes, depending on the peas' age (older peas may take longer).
While the peas are cooking, make the tomato-onion topping. In a frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add 2 sliced onions and cook until softened and charred around the edges, about 5 minutes. Set the onions aside. In the same pan, blister 1 pint of cherry tomatoes until they start to burst, then return the onions to the pan. Drizzle the mixture with 1 tablespoon of lemon juice and toss with ½ cup of chopped cilantro.
Once the peas are tender, season with 1 teaspoon of salt. Serve the peas hot, topped with the tomato-onion mixture for an extra burst of flavor.
How to Serve
- Serve these black-eyed peas as a side to collard greens, turnip greens, or brown rice.
- Pair with ham hocks, pork chops, or salt pork for a classic Southern meal.
- Spoon over a bed of white rice for a hearty and satisfying main dish.
- For a soupier texture, add a splash of chicken broth or chicken stock and enjoy it as a stew.
- Enjoy with a slice of creamy cheese polenta bake.
Tips, Tricks, and Alterations
- Quick Soak Method: In a rush? You can quickly soak the dried black-eyed peas by boiling them briefly and letting them rest for 1 hour. Drain and proceed with the recipe.
- Vegetarian Option: This recipe is naturally vegetarian, but if you want to add a touch of smoky flavor without meat, try a splash of liquid smoke or smoked paprika.
- Instant Pot: If you prefer, you can cook the black-eyed peas in an Instant Pot or pressure cooker on medium-high heat for about 25 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. These peas make a great addition to salads or grain bowls.
- Spice It Up: For a spicier dish, feel free to add a pinch of cayenne pepper or sprinkle some red pepper flakes for extra heat.
This recipe packs in a lot of flavor with simple ingredients and is perfect for celebrating the New Year’s Day or enjoying as a flavorful dish year-round. Whether you’re serving it as a side dish or making it the star of the table, this black-eyed peas recipe is sure to bring warmth and joy to any meal!
If you’ve tried this Black-Eyed Peas Recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Black-Eyed Peas Recipe
Ingredients
- 1 lb dried black-eyed peas soaked overnight or quick soaked
- 3 tablespoon olive oil
- 2 sticks cinnamon
- 2 bay leaves
- 2 dried Thai chilies
- 5 teaspoon chopped garlic
- 2 teaspoon ground allspice
- 1 teaspoon cumin
- 5 cups water
- 1 teaspoon salt
- 2 tablespoon olive oil for topping
- 1 pint cherry tomatoes
- 2 onions sliced into rings
- 1 tablespoon lemon juice
- ½ cup cilantro chopped
Instructions
- Soak the black-eyed peas overnight or quick soak them if needed. Drain and rinse.
- In a large Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add the cinnamon sticks, garlic, allspice, and cumin. Cook for 2 minutes, stirring constantly.
- Add 5 cups of water, black-eyed peas, bay leaves, and dried chilies. Bring to a boil, then reduce to a simmer. Cook for 60 to 90 minutes, until the peas are tender.
- While the peas cook, heat 2 tablespoons of olive oil in a frying pan. Cook the onions until softened and slightly charred, about 5 minutes. Remove the onions and blister the cherry tomatoes in the same pan. Toss the onions back into the pan and drizzle with lemon juice. Garnish with chopped cilantro.
- Once the black-eyed peas are cooked, season with 1 teaspoon of salt. Serve hot, topped with the tomato-onion mixture.
Did you make this recipe? Let me know!