Description
A rich, smoky Southern dish featuring black-eyed peas, vegetables, and spices—made entirely without meat, yet full of depth and flavor.
Ingredients
- 2 tablespoons olive oil
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 3 stalks celery, diced
- 4 carrots, peeled and diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1½ teaspoons chili powder
- 1¼ teaspoons kosher salt
- ½ teaspoon cayenne pepper (optional)
- 1 bunch kale, chopped (about 8 oz)
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 can (14 oz) fire-roasted diced tomatoes
- Cooked brown rice, for serving
- Chopped green onions, for garnish (optional)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add bell peppers, celery, carrots, and garlic. Sauté until vegetables are soft and lightly browned, about 8 minutes.
- Stir in smoked paprika, chili powder, salt, and cayenne. Cook for 1 minute until aromatic.
- Add kale in batches, stirring until wilted.
- Add black-eyed peas and fire-roasted tomatoes. Stir well and cook until heated through, about 5–7 minutes.
- Serve hot over cooked brown rice. Top with chopped green onions if desired.
Notes
- Adjust cayenne to control the heat level.
- Use fresh cooked peas if preferred over canned.
- This recipe tastes even better the next day.
- Serve with cornbread or sautéed greens for a full meal.
Nutrition
- Serving Size: 1 of 6
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
