Smoky Chipotle Black Eyed Peas with Chorizo
This smoky, spicy Southern-style dish is loaded with hearty black eyed peas, bold chipotle peppers, and rich chorizo. It’s a comforting one-pot meal perfect for any night of the week.
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 cans black eyed peas drained and rinsed
- 200 g chorizo sausage sliced
- 2 chipotle peppers in adobo chopped
- 1 onion chopped
- 3 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- 1 tsp smoked paprika
- 1 tbsp olive oil
- salt and black pepper to taste
- 1 cup okra optional, sliced
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant.
- Stir in sliced chorizo and cook until it releases oil and begins to crisp.
- Add diced tomatoes, chipotle peppers, and smoked paprika. Stir and let simmer for a few minutes until thickened slightly.
- Add the drained black eyed peas and gently stir. Let cook for 10–15 minutes to allow flavors to combine.
- Taste and season with salt and black pepper. Stir in cooked okra if using, then serve hot with rice or cornbread.
Notes
- Rinse canned peas to reduce saltiness.
- Don’t overcook the chorizo keep it slightly crispy for best texture.
- Adjust chipotle to taste to manage heat level.