Ingredients
Peas and aromatics
- 1 pound dried black-eyed peas 453 g; sorted and rinsed
- 1 tablespoon olive oil 13.5 g
- 1 medium yellow onion 150 g; diced
- 3 cloves garlic 9 g; minced
- 1 teaspoon smoked paprika 2.3 g
- 1/2 teaspoon dried thyme 0.5 g dried leaves
- 1 bay leaf
Simmer and finish
- 6 cups water plus more as needed
- 1 teaspoon fine salt 6 g; divided
- 1/4 teaspoon black pepper 0.575 g, ground
- 2 teaspoons apple cider vinegar 10 g
Equipment
- 1 Large heavy pot with lid
- 1 Colander
- 1 wooden spoon
- 1 Measuring cups and spoons
Instructions
Prepare and simmer
- Pick through the dried peas and discard stones and visibly damaged peas. Rinse in a colander.
- Warm the olive oil in a large heavy pot over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add garlic, smoked paprika, and thyme; stir for 30 seconds.
- Add the peas, bay leaf, water, and half the salt. Bring to a boil, then reduce to a gentle simmer. Partially cover the pot. Stir occasionally and add water if needed to keep the peas submerged.
- Begin checking tenderness after 45 minutes. Continue simmering until several sampled peas are soft through their centers; allow roughly 60–90 minutes and longer if needed. Avoid a hard rolling boil.
Finish
- Remove the bay leaf. For a thicker broth, mash a small spoonful of tender peas against the pot and stir them back in. For a looser result, add a little hot water. Add vinegar, pepper, and the remaining salt to taste, then serve.
Nutrition
Serving: 1serving (one sixth of complete pot with broth)Calories: 287.71kcalCarbohydrates: 48.49gProtein: 18.2gFat: 3.29gSaturated Fat: 0.58gPolyunsaturated Fat: 0.69gMonounsaturated Fat: 1.73gSodium: 401.37mgPotassium: 894.09mgFiber: 8.65gSugar: 6.33gVitamin A: 230.88IUVitamin C: 3.5mgCalcium: 94.77mgIron: 6.53mg
Notes
No soaking required. Cooking time is a planning estimate; keep simmering until several sampled peas are soft through the center. Add vinegar after the peas are tender and remove the bay leaf before serving. Nutrition is an ingredient-total estimate for one sixth of the entire finished pot, including broth, calculated from USDA FoodData Central SR Legacy records. It assumes all 6 g of measured salt and oil are retained and excludes extra seasoning, toppings, accompaniments, and the removed bay leaf. Smoked paprika uses the generic paprika record. Vitamin estimates are not adjusted for cooking losses. Trans fat is omitted because the olive-oil record does not report it. Actual portion weight and costs have not been measured.
