Ingredients
d
16 oz dried Black eyed Peas
r
1 red onion, diced
r
1 red bell pepper, diced
s
2 stalks celery, diced
o
3 cloves of garlic, minced
v
6 cups vegetable broth
c
2 tbs cumin
l
1 - 2 tsp liquid smoke
s
4 tsp smoked paprika
G
Garlic powder (to taste)
O
Onion powder (to taste)
P
Pink Himalayan salt (to taste)
B
Black pepper (to taste)
t
2 tsp thyme
b
2 bay leaves
Directions
1
Rinse and sort the dried black-eyed peas, removing any debris. Soak for 24 hrs.
d
16 oz dried Black eyed Peas
2
In a large pot add 2 tbs avocado oil and add diced red onion, diced red bell pepper, and diced celery. Sauté for 5-7 minutes until softened. Season to taste with salt, black pepper, garlic powder, onion powder, smoked paprika, & cumin.
d
dried Black eyed Peas
r
1 red onion, diced
r
1 red bell pepper, diced
s
2 stalks celery, diced
3
Add minced garlic and cook for another 30 seconds while mixing.
4
Pour in black eyed peas, vegetable broth and adjust the seasoning if need be with cumin, liquid smoke, smoked paprika, garlic powder, onion powder, pink Himalayan salt, black pepper, thyme, and bay leaves.
v
6 cups vegetable broth
c
2 tbs cumin
l
1 - 2 tsp liquid smoke
s
4 tsp smoked paprika
G
Garlic powder (to taste)
O
Onion powder (to taste)
P
Pink Himalayan salt (to taste)
B
Black pepper (to taste)
t
2 tsp thyme
b
2 bay leaves
5
Bring the mixture to a boil over medium-high heat.
6
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the black-eyed peas are tender.
7
Stir occasionally and check the seasoning, adjusting as needed.
8
Remove the bay leaves, smash some beans to the side of pot and let it simmer for 15 more minutes uncovered.
9
Serve and enjoy!
