A satisfying plant-based Southern classic with black-eyed peas, vegetables, and smoked paprika served over fluffy rice.
# What you need:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Legumes
06 - 2 cans (15 oz each) black-eyed peas, drained and rinsed
→ Seasonings
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1 teaspoon ground cumin
11 - ½ teaspoon cayenne pepper, optional
12 - 1 teaspoon freshly ground black pepper
13 - 1½ teaspoons sea salt
14 - 2 bay leaves
→ Liquids
15 - 2 cups low-sodium vegetable broth
16 - 1 tablespoon tamari or gluten-free soy sauce
→ To Serve
17 - 4 cups cooked long-grain white or brown rice
18 - ¼ cup fresh parsley or cilantro, chopped
19 - 2 green onions, thinly sliced
20 - Lemon wedges, optional
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, bell pepper, and celery. Sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add smoked paprika, thyme, oregano, cumin, cayenne pepper, black pepper, and salt. Stir well to coat the vegetables evenly in the spices.
04 - Pour in the drained black-eyed peas, vegetable broth, and tamari. Add bay leaves and stir to combine all ingredients thoroughly.
05 - Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20 to 25 minutes, stirring occasionally, until the mixture thickens and flavors meld.
06 - Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
07 - Spoon the mixture over warm cooked rice. Garnish with fresh parsley or cilantro, sliced green onions, and a squeeze of lemon juice if desired.
