Black Eyed Pea Hash
A quick and simple one skillet hash made with black eyed peas, kale, carrots, and tomatoes. Perfect for New Year's.
Servings 4
Ingredients
- 1 tablespoon olive oil
- ½ small onion, diced
- ½ bell pepper, chopped
- 1 carrot, chopped
- 2 handfuls kale or another green, torn
- 2-3 garlic cloves. minced
- 1 teaspoon thyme
- 1 ½ teaspoon smoked paprika
- dash of cayenne pepper optional
- salt and pepper to taste
- 12 oz cooked black eyed peas
- 2-3 tomatoes diced
Instructions
- Heat olive oil in a skillet over medium heat.1 tablespoon olive oil
- Add onion, pepper, carrot and kale. Saute' for about 5 minutes until softened. Add kale and sauté until wilted, about 3 minutes.1 tablespoon olive oil, ½ small onion, diced, ½ bell pepper, chopped, 1 carrot, chopped, 2 handfuls kale or another green, torn
- Add garlic, thyme, paprika, cayenne and a dash of salt and pepper.2-3 garlic cloves. minced, 1 teaspoon thyme, 1 ½ teaspoon smoked paprika, dash of cayenne pepper, salt and pepper to taste
- Add black eyed peas and tomatoes. Carefully toss to combine and heat for 2-3 minutes longer. Taste and adjust seasoning.12 oz cooked black eyed peas, 2-3 tomatoes diced
- Serve with cornbread, rice, or stuffed in a baked sweet potato.
Notes
I used quick cook black eyed peas I found in the produce section of the grocery store. I cooked them for about 10 minutes per the instructions on the package while I chopped the veggies. You can use dried peas, just soak and cook fully and drain before adding to skillet. Canned peas would work as well. Just drain and rinse before adding to the skillet.
