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.
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
How to Make It
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.
I made this Pink-Eyed Pea recipe tonight. Maybe I had it simmering too high (heat-wise), but I kept needing to add more liquid. I used vegetable base vs. broth, and as I needed more liquid I added more vegetable base, rather than adding boiling water, so it ended up being a bit salty, but both my husband and I loved the recipe! Next time I'll just add water versus more base, when I need to add more liquid. Also, my husband's a big meat eater, but he didn't miss bacon or anything in this recipe, because it has so much taste on its own. Thanks for the recipe! :)