- 1 pound dried black eyed peas (450 g)
- 1 tbsp extra virgin olive oil
- 4 cloves of garlic, sliced
- 1 onion, chopped
- 1 celery stick, chopped
- 1 red bell pepper, chopped
- 1 bay leaf
- 2 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp red pepper flakes
- 6–8 cups vegetable stock (1400-1900 ml), add more or less water depending on how thick you want your soup to be
- 1 15-ounce can crushed tomatoes (425 g)
- Soak the beans for at least 8 hours, ideally overnight.
- Heat the oil in a large pot and then add the veggies (garlic, onion, celery, and red bell pepper). Cook over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, stir, and bring to a boil. Then simmer for about 60 minutes, partially covered, or until the beans are tender, stirring occasionally.
- Discard the bay leaf and serve immediately. If you want to incorporate more greens into your meal, you can serve your black eyed peas recipe with some veggie stir fry or vegetable tempura.
- Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
- If you can’t find black eyed peas in your area, just use any other type of dried beans and add more or less stock if needed.
- Any type of oil will do.
- Feel free to use any veggies, spices, or herbs you have on hand.
- Omit the red pepper flakes if you’re not into spicy food or add more or less of it if needed.
- Crushed tomatoes can be replaced with tomato sauce, tomato puree, or chopped fresh tomatoes.
- Serving Size: 1/8 of the recipe
- Calories: 199
- Sugar: 7.8 g
- Sodium: 529 mg
- Fat: 1.9 g
- Saturated Fat: 0.3 g
- Carbohydrates: 45.2 g
- Fiber: 17 g
- Protein: 16.7 g