Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.2 tablespoons olive oil, 1 onion
- Add the minced garlic and cook for an additional minute, until fragrant.2 cloves garlic
- Add the diced red bell pepper and cook for 2-3 minutes, until tender. Remember not to overcook the vegetables.1 red bell pepper
- Add the soaked and drained black eyed peas, cumin, smoked paprika, salt, and pepper. Stir to combine.1 cup dried black eyed peas, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, Salt and pepper
- Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let cook for 10-15 minutes, or until the black eyed peas are tender.1/4 cup chicken broth
- Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce has thickened slightly.1/4 cup heavy cream
- Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh parsley.Chopped fresh parsley
Notes
Make sure to soak the black eyed peas overnight to reduce cooking time. Do not overcook the vegetables; they should retain some crunch. Taste and adjust the seasoning as you go, adding more salt, pepper, or cream as needed. This dish is versatile and can be served over rice or as a side.