Italian Style Black-Eyed Peas
A comforting dish that combines wholesome black-eyed peas with rich Italian flavors, perfect for any home cook — hearty, budget-friendly, and ideal for gatherings.
Ingredients
Beans and Base
- 1 cup dried black-eyed peas Will yield about 3 cups when cooked
- 1.5 cups chicken stock
- 2 tablespoons tomato paste
- 0.25 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
- 0.25 teaspoon dried rosemary
- 0.25 teaspoon dried thyme
Flavor Enhancers
- 2 tablespoons olive oil
- 4 ounces pancetta, diced Can be substituted with turkey bacon or omitted for vegetarian
- 3 cloves garlic, minced
Garnish
- 0.25 cup seasoned, toasted breadcrumbs For garnish
- 0.25 cup grated Parmesan cheese For garnish
Instructions
Preparation
- Rinse the black-eyed peas under cold water, discarding any debris or stones.
- Soak the dried beans overnight in a large pot of water, ensuring they're fully submerged. The next day, drain the beans and set aside.
Cooking
- In a large pot, add fresh water along with the soaked beans. Bring to a boil for about 15 minutes, then reduce the heat to a gentle simmer. Cover the pot and let the beans cook for 1 hour and 15 minutes, carefully topping off with warm water as needed to keep the beans submerged. Once cooked, drain and set aside.
- Meanwhile, heat a large skillet over medium heat and add the olive oil. Once hot, toss in the diced pancetta and cook for 3-4 minutes until it begins to crisp up. Add minced garlic and sauté for just 30 seconds to infuse the oil with flavor.
- Stir in the cooked black-eyed peas, seasoning them with salt, black pepper, and red pepper flakes. Mix well to combine.
- Pour in the chicken stock, along with the rosemary, thyme, and tomato paste. Stir thoroughly, allowing the mixture to simmer uncovered for 10-15 minutes so the flavors meld together.
- To finish, sprinkle toasted breadcrumbs and grated Parmesan cheese on top, serving the dish warm.
Notes
This dish can be served as a hearty main or elegant side. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.