Spicy Vegetarian Black-Eyed Peas

Name: Spicy Vegetarian Black-Eyed Peas
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Cuisine: Halal Cart & American Muslim
Ingredients: 1 lb dried black-eyed peas; 6 cup water; 2 garlic cloves; 1 bell pepper; 1 small onion; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar; 1 tsp dried oregano; 1 tsp dried thyme; 1 can chopped tomatoes (26 ounce); 1 can diced green chilies (4 ounce); 0.25 cup apple cider vinegar

Black-eyed peas, bell pepper and tomatoes come together in this American side dish, simmered on the stove.

3 hr 30 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 180 min · 210 min total
Difficulty: medium

1
Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
2
Combine garlic, onions and bell pepper in a skillet. Cook over low heat, with a little water to prevent from scorching.
3
Cook until onion is translucent. Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
4
Cover and reduce heat to low. Cook for 1 1/2- 2 hours, or until peas are soft.
120 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.