Typically when I think of Black Eyed Peas, I think of Hoppin’ John. The southern dish with tomatoes and collards. Yum! So having Black Eyed Peas a different way was an eye opener for me. I’m not sure why I haven’t tried them other ways, I guess just because I love Hoppin’ John. This was a very tasty recipe, the sweet corn goes really well with the earthy Peas. This is adapted from The Whole Life Nutrition Cookbook (which hopefully you have purchased by now) 🙂
1 onion, chopped
4 cloves of garlic, chopped
1 Tbsp dried thyme
1/2 tsp red chili flakes
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 1/2 cups frozen corn
2 1/2 – 3 cups frozen Black Eyed Peas
1 cup broth
2-3 Tbsp apple cider vinegar
salt and pepper
In a large stock pot, heat some olive oil over medium high heat, saute the onion until starting to brown, add the garlic and next 6 ingredients (through BEP), add the broth and bring to a boil. Simmer covered for about 25- 30 minutes. Add the vinegar salt and pepper at the end.