I like to use dried beans because most canned black-eyed peas are simmered in a ham broth. Or they contain Disodium EDTA, which is a preservative used to promote color retention. It is synthesized from ethylenediamine, formaldehyde, and sodium cyanide. EEK! But you can use canned beans in a pinch, or if you don’t want to wait! When I used canned beans of any kind, I like to use the Eden Organic brand.
- 4 cups dry black-eyed peas
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 ribs celery, minced
- 4 cloves garlic, minced
- 1 jalapeno pepper, minced
- 2 (15-ounce) can fire roasted tomatoes
- 5 cups vegetable stock
- 3 tablespoons tomato paste
- 1 tbsp voodoo magic spice mix*
- 1 tsp salt
- 1/8 tsp liquid smoke
- 1 bay leaf
- Freshly ground black pepper (to taste)
- Tabasco, parsley, and green onions, for garnish
- Rinse dried black-eyed pea beans, pick through and discard any debris or bad beans. Add beans to a stockpot and bring to a boil. Boil for 5 minutes and remove from heat. Cover and let sit for 1-2 hours.
- Warm a large, heavy skillet (I use cast iron), add 2 tbsp oil. When the oil is shimmering, add onions, bell pepper, celery, garlic, and jalapeños, sauté the mixture for 3-5 minutes. Add voodoo seasoning mix. Sauté until mixture has softened, about 3 minutes.
- Add vegetable stock, tomatoes, tomato paste, and bay leaf.
- Drain the soaked beans, rinse, and add the beans to the pot.
- Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
- At this point, if using, add collard greens, and cook for 5 more minutes, stirring occasionally,
- Cook until beans are tender and slightly thickened.
- Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
- Remove the bay leaves.
- Taste and adjust for seasonings with pepper, seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.
- Add lots of Tabasco and enjoy it!
- Serving Size: 6
- Calories: 210