Black Eyed Peas with Corn & Tomatoes
A hearty, one-pot dish featuring creamy black-eyed peas, sweet corn, and tangy tomatoes simmered with aromatic spices. Perfect as a comforting main or vibrant side, this flavorful vegan recipe is quick, wholesome, and easy to prepare.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 cups fresh black-eyed peas
- 1.5 cups corn kernels
- 1 can diced tomatoes about 14 oz
- 1 onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and garlic, and sauté until golden and fragrant.
- Stir in the diced tomatoes and cook for 2 to 3 minutes to release their juices.
- Add fresh black eyed peas and corn. Mix gently so all the ingredients are coated in the tomato mixture.
- Pour in the vegetable broth, add smoked paprika and cumin, then season with salt and pepper.
- Bring everything to a gentle boil, then reduce heat to low and let it simmer for 25 to 30 minutes until peas are tender.
- Once cooked, adjust seasoning to taste and sprinkle fresh parsley on top before serving warm.
Notes
- If you use dried peas, soak them overnight for quicker cooking.
- For extra creaminess, mash a few peas in the pot before serving.
- Stir in a teaspoon of tomato paste while sautéing for extra depth.