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Export 9 ingredients for grocery delivery
Step 1
Drain and rinse the canned black eyed peas and set aside.
Step 2
Place a large pot with olive oil over medium heat. Once hot, add the diced onions and sauté for 4-5 minutes, stirring occasionally, until the onions are tender and almost translucent.
Step 3
Toss in the bell pepper and minced garlic and sauté for 1 minute or until tender and fragrant.
Step 4
Add all the remaining ingredients and stir to combine. Turn the heat up to medium-high and bring to a boil. Once boiling, reduce the heat to a simmer and cover the pot with a lid. Let the black eyed peas cook for 25-30 minutes, stirring occasionally. If you notice there's too much liquid you can remove the lid to allow some of the liquid to evaporate.
Step 5
Taste and adjust the seasonings as needed. You can add more paprika and/or liquid smoke for smokiness or salt and pepper to taste.
Step 6
Serve the vegetarian black eyed peas on their own or you can serve them over rice, with cornbread, or along with meatless collard greens.
Step 7
Store leftovers covered in the refrigerator for up to 3-4 days, or in the freezer for 1 month.
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