Try this Spicy Blackeyed Peas recipe, or contribute your own.
- Carbohydrate 20.5236616666659 g
- Cholesterol 0 mg
- Fat 1.3216175 g
- Fiber 4.87597496449947 g
- Protein 6.4075675 g
- Saturated Fat 0.2227075 g
- Serving Size 1 1 Serving (164g)
- Sodium 386.034333333294 mg
- Sugar 15.6476867021664 g
- Trans Fat 0.21582325 g
- Calories 116 calories
Step-by-step
- Saute onion, garlic, and spices in a little oil until the onions are soft.
- Add the (blackeyed) peas and tomatoes.
- Simmer for 20 minutes or so, breaking up the tomatoes.
- Add Tabasco, vinegar, salt, and pepper.
- Turn off heat and stir.
- Serve over rice or with grits.
While traditional southern field peas often simmer for hours with cured pork in a heavy cast-iron Dutch oven, this spiced version takes a significantly faster route by relying entirely on canned legumes and canned tomatoes. Achieving depth in a 30-minute window requires mindful management of your heat source, ensuring the alliums soften thoroughly without scorching the dry mustard and cumin dusting the pan.
- Use a standard 3-quart stainless steel saucepan or saucier; stainless steel allows you to monitor the browning of the onions clearly without the dark interior masking visual cues.
- Chop the onions to a uniform quarter-inch dice so they sweat evenly in the vegetable oil within five to seven minutes over medium-low heat.
- When substituting canned blackeyed peas with fresh or dried peas, expect to increase the cooking liquid and simmer time significantly, as dried legumes require nearly an hour of hydration and softening before they can absorb secondary seasonings.
- Break apart whole peeled tomatoes with a wooden spoon against the side of the pot once they hit the heat, releasing their internal juices to create a cohesive simmering sauce rather than a watery broth.
- Stir in the white vinegar and hot sauce precisely at the end of the 20-minute simmer to preserve their volatile aromatic compounds, which degrade quickly under sustained high heat.
Transfer leftovers to an airtight glass container once cooled completely, storing them in the refrigerator for up to four days where the flavors will continue to marry. Reheat portions gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened past your preference.
