Pink-Eyed Peas with Smoked Paprika

Field peas, such as pink-eyed peas, are often cooked with bacon or ham. In this easy vegetarian version, sautéing the onions and garlic in butter adds a touch of richness, while Spanish smoked paprika mimics the taste of bacon.


4 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Caloriesfromfat 20 %
Fat 3.3 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 25.6 g
Fiber 6 g
Cholesterol 8 mg
Iron 1.4 mg
Sodium 453 mg
Calcium 147 mg


3 cups fresh pink-eyed peas (about 1 pound)
1 tablespoon butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
3 cups organic vegetable broth (such as Swanson Certified Organic)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Spanish smoked paprika


Sort and wash peas.

Heat butter in a large saucepan over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 3 minutes or until onion is tender. Add peas, broth, pepper, and paprika; bring to a boil. Reduce heat, and simmer 50 minutes or until peas are tender, stirring occasionally.