Low Fat Creole Style Black Eyed Peas

Discover the perfect fusion of hearty comfort and vibrant Southern spice with this Low Fat Creole Style Black-Eyed Peas recipe! Packed with plant-based protein and simmered in a flavorful low-sodium vegetable broth infused with aromatic spices like smoked paprika, thyme, and cayenne, this dish delivers bold Creole-inspired flavors without the guilt. Nutritious black-eyed peas are complemented by a colorful trio of onion, celery, and green bell pepper for a nutritious, vegetable-rich base. A hint of apple cider vinegar and soy sauce adds a tangy depth to this satisfying one-pot meal. Perfect as a wholesome main course or a flavorful side dish, serve it with crusty bread or fluffy rice for a delicious, low-fat, vegan-friendly feast that everyone will love. Ready in just over an hour, this dish is as nutritious as it is easy to prepare—an essential addition to any healthy home-cooking repertoire!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 cups black-eyed peas
• 4 cups low-sodium vegetable broth
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cayenne pepper
• 1 bay leaf
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon apple cider vinegar
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon black pepper
• 0 salt, to taste

Directions

Step 1

Rinse the black-eyed peas thoroughly under cold water and sort through them to remove any debris.

Step 2

Place the black-eyed peas in a large bowl, cover them with water, and let them soak overnight. Alternatively, use the quick-soak method: bring the peas and water to a boil, turn off the heat, cover, and let sit for 1 hour. Drain before cooking.

Step 3

In a large pot or Dutch oven, heat 1/4 cup of vegetable broth over medium heat.

Step 4

Add the diced onion, celery, and green bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Stir in the minced garlic, smoked paprika, dried thyme, dried oregano, and ground cayenne pepper. Cook for 1-2 minutes until fragrant.

Step 6

Add the soaked and drained black-eyed peas, remaining vegetable broth, bay leaf, soy sauce, and apple cider vinegar to the pot. Stir to combine.

Step 7

Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and simmer for 45-60 minutes, or until the black-eyed peas are tender.

Step 8

Remove the bay leaf from the pot. Taste and adjust the seasoning with black pepper and salt as needed.

Step 9

Garnish with fresh parsley and serve hot with crusty bread, rice, or as a side dish.

Nutrition Facts

Serving size	(1635.4g)

Amount per serving	% Daily Value*
Calories	564.9

Total Fat 2.9g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1148.3mg	0%
Total Carbohydrate 106.8g	0%
Dietary Fiber 28.8g	0%
Total Sugars 24.0g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 266.2mg	0%
Iron 12.3mg	0%
Potassium 2909.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.5%

Protein: 21.9%

Carbs: 73.6%