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Style: Folsom | El Dorado Hills

Dinner Date – March 2015

Feb 26, 2015 02:52PM ● By Style

Recipe photo by Sara Remington.

Black-Eyed Pea and Red Pepper Soup

Real Food For Everyone: Vegan-Friendly Meals for Meat-Lovers, Vegetarians, and Vegans by Ann Gentry; photos by Sara Remington

(Andrews McMeel Publishing, 2011, $19.99)
  • 1 cup dried black-eyed peas
  • 2 small bay leaves
  • 2 cloves garlic, minced
  • About 6 cups water
  • 1 tsp. fine sea salt, plus more to taste
  • 2 tsp. olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 large red bell pepper, chopped
  • 1 (15-oz.) can whole tomatoes, with juices
  • 3 ounces collard greens, stemmed and cut into 1/2-inch squares (about 1 cup)
  • 1/2 cup fresh or frozen corn kernels
  • 2 teaspoons dried thyme
  • 1/2 tsp. freshly ground black pepper, plus more to taste
  • 1/8 tsp. cayenne pepper
  • 2 tbsp. chopped fresh cilantro
Combine the black-eyed peas, bay leaves, and garlic in a heavy saucepan. Add enough water to cover the beans by about 2 inches (about 3 cups), then bring the water to a boil over high heat. Decrease the heat to medium-low and simmer uncovered for 25 minutes until the peas are par-cooked; they should be soft but still hold their shape. Add 1 teaspoon of salt and cook 5 minutes longer.

Heat the oil in a heavy pot over medium heat. Add the onion and sauté until translucent, about 7 minutes. Add the celery and bell pepper, then cover and cook until the pepper begins to soften, about 4 minutes. Break up the tomatoes by squeezing them in your hands over the pot, then add the tomatoes and their juices to the pot. Stir in the collard greens and corn. Cook for 2 minutes. Add the thyme, 1/2 teaspoon of black pepper, and the cayenne pepper and cook for 3 minutes, stirring frequently.

Add the black-eyed peas and their cooking liquid and 3 cups of water to the pot. Increase the heat to high and bring the soup to a simmer. Decrease the heat to medium-low and gently simmer until the peas and greens are tender, about 30 minutes. Remove the bay leaves.

Add more water, if needed, to thin the soup to the desired consistency. Stir in the cilantro, and season to taste with more salt and black pepper. Ladle the soup into bowls and serve.

The soup will keep for 2 days, covered and refrigerated, or for 1 month frozen. To reheat, bring the soup to a simmer over medium heat, stirring occasionally and adding water to thin the soup to the desired consistency. Serves 6-8 (makes about 8 cups).


Cider photo courtesy of Schilling & Company.


Based out of Seattle, Schilling first started in 1881 as a premium spice company in San Francisco. Their focus on all natural, locally sourced ingredients and eco-friendly packaging easily translated from spices to ciders, as they’re known as one of the few cider houses in the U.S. that offers high-quality, complex craft ciders at attainable prices. When it comes to brewing, they believe that the yeast selection and fermentation processes play a major role in the final product’s characteristics.

Schilling & Company Grapefruit Cider is bold (six-percent ABV), citrusy and refreshing, and plays well against the earthiness of this month’s hearty Black-Eyed Pea and Red Pepper Soup recipe. The acidity from the apples and grapefruit balances out the spiciness of the cayenne and peppers, making it a great match for the robust dish. 
Heather Zamarripa, Executive Chef, 36 Handles Pub & Eatery

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