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Black Eyed Peas (Vegetarian)

Print Recipe
Course: Side Dish
Cuisine: American
Keyword: plant protein, protein, soul food
Calories: 100kcal

Ingredients

  • 3 cans of Black-Eyed Peas drained and rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons Puerto Rican sofrito homemade or store-bought
  • 1 tablespoon bouillon paste or 1 bouillon cube
  • 1 teaspoon garlic powder
  • 1 teaspoon adobo seasoning
  • 1 teaspoon Sazón Complete or all-purpose Latin seasoning blend
  • ½ teaspoon smoked paprika optional, for depth
  • 1 cup vegetable broth or water adjust as needed
  • Salt and pepper to taste
  • Fresh cilantro or parsley

Instructions

Step 1: Prep the Peas

  • Drain and rinse the canned Black-Eyed Peas, then add them to a medium pot with 1 cup of water (or vegetable broth for extra flavor). Bring to a gentle boil.

Step 2: Add Flavor

  • Stir in the sofrito, vegetable bouillon, garlic powder, adobo, and complete seasoning. Mix well so every pea is coated with flavor.

Step 3: Simmer

  • Reduce the heat to low, cover, and let the peas simmer for 15–20 minutes, stirring occasionally. Add more broth or water if needed to keep the peas saucy.

Step 4: Taste & Adjust

  • Taste the peas and adjust seasonings as needed—add more salt, pepper, or even a dash of hot sauce if you like a little heat.
  • Step 5 – Serve & Enjoy
  • Once the peas are tender and flavorful, remove from heat. Serve hot as a side dish or over rice with greens for a complete meal.