Southwestern Black Eyed Peas

Give your tastebuds a vibrant adventure with this Southwestern Black-Eyed Peas recipe, a delicious fusion of smoky spices, fresh vegetables, and comforting legumes. Perfectly tender black-eyed peas are simmered with bold flavors like cumin, smoked paprika, and chili powder, while a splash of fresh lime juice and cilantro adds a zesty twist. Packed with red bell peppers, jalapeños, sweet corn, and juicy diced tomatoes, this one-pot dish is both hearty and wholesome. Ready in just over an hour, it’s ideal for a cozy weeknight dinner or a flavorful potluck dish. Serve it with warm cornbread or rice for a satisfying, plant-based meal packed with protein and southwestern flair.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Dried black-eyed peas
• 4 cups Water
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 small Jalapeno, finely diced
• 1 14-ounce can Diced tomatoes (canned)
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Vegetable broth
• 1 cup Corn kernels (fresh, frozen, or canned)
• 0.25 cup Cilantro, chopped
• 2 tablespoons Fresh lime juice

Directions

Step 1

Rinse the black-eyed peas thoroughly and remove any debris. Soak the peas in water for at least 4 hours or overnight, then drain and set aside.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 3

Add the minced garlic, red bell pepper, and jalapeno to the pot. Cook for 2-3 minutes, stirring frequently, until the vegetables are fragrant.

Step 4

Stir in the cumin, smoked paprika, chili powder, salt, and black pepper, ensuring the spices coat the vegetables evenly.

Step 5

Add the soaked and drained black-eyed peas to the pot along with the canned diced tomatoes and vegetable broth. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45-50 minutes, or until the peas are tender. Stir occasionally and add more broth or water if needed.

Step 7

Once the peas are tender, stir in the corn kernels and let them cook for 5 minutes until heated through.

Step 8

Remove the pot from heat and stir in the chopped cilantro and fresh lime juice for a burst of freshness.

Step 9

Serve the Southwestern Black Eyed Peas warm, garnished with additional cilantro if desired. Pair with cornbread or rice for a complete meal.

Nutrition Facts

Serving size	(2593.1g)

Amount per serving	% Daily Value*
Calories	1135.3

Total Fat 50.1g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 9.3g
Cholesterol 0mg	0%
Sodium 4741.1mg	0%
Total Carbohydrate 152.5g	0%
Dietary Fiber 35.8g	0%
Total Sugars 49.3g
Protein 37.3g	0%

Vitamin D 0IU	0%
Calcium 353.4mg	0%
Iron 14.5mg	0%
Potassium 3344.8mg	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: 37.3%

Protein: 12.3%

Carbs: 50.4%