Ingredients:
-1 pound dried black-eyed peas
-2 tablespoons olive oil
-1 diced onion
-2 cloves garlic, minced
-1 diced green bell pepper
-1 jalapeno pepper, seeded and diced
-1 teaspoon cumin
-1 teaspoon smoked paprika
-1 teaspoon chili powder
-2 cups vegetable broth
-1 (14.5-ounce) can diced tomatoes
-Salt and pepper, to taste
-1 bunch of fresh cilantro, chopped
-Juice of 1 lime
Instructions:
1. Soak the black-eyed peas in a bowl of water overnight.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper and jalapeno and cook until softened, about 5 minutes.
3. Add the cumin, smoked paprika and chili powder and cook for another 1 minute.
4. Drain the soaked black-eyed peas and add them to the pot, along with the vegetable broth and diced tomatoes. Bring to a boil and then reduce heat to low and simmer for 30 minutes, or until the peas are softened.
5. Add the cilantro and lime juice and season with salt and pepper to taste.
6. Serve over cooked white rice or quinoa. Enjoy!