Chipotle Blackeyed Peas
Recipe type: Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ¾ lb. Blackeyed peas (dry)
  • 1 Qt. vegetable broth (Imagine or Hain brands are good)
  • 2 cups Non-chlorinated water
  • 1 Large yellow onion
  • 2 Ribs celery
  • 1 Red Bell pepper
  • 5 Medium sun-ripened paste tomatoes (garden or Farmer's Market)
  • 1 Ear fresh corn, steamed
  • 1 Small dried chipotle chile (about 1½ inches long), seeded and finely ground
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 Bay leaf
  • Garnishes:
  • Fresh cilantro, chopped
  • Sour cream or yogurt
  • Cubes of avocado
  1. Soak peas overnight in plenty of non-chlorinated water. Drain and rinse.
  2. Put soaked and drained peas, broth and 2 cups of water into pressure cooker or crock pot.
  3. Add all remaining ingredients, including spices:
  4. * cut corn kernals from cob
  5. * coarsley chop onion, celery, and pepper
  6. * cube tomatoes into ½ inch chunks
  7. * remove and discard seeds from dry chipotle pepper then finely grind the pepper in a coffee mill or morter
  8. Bring cooker to pressure and cook on low for 35-40 minutes. (Optionally, cook in the crock pot for several hours.)
  9. Check doneness, adjust seasonings, and simmer off extra liquid if needed. Garnish each serving with a few small cubes of avocado, a dollup of sour cream (or yogurt), and a generous sprinkle of chopped fresh cilantro.
Turn this homey dish into a real Fiesta by serving with Mango Jicama salad and hot Hoaglin Valley Mock Orange Cornbread, paired with a red wine such as Yellow Tail Shiraz.
Nutrition Information
Calories: 230 Fat: 5g Saturated fat: .8g Carbohydrates: 38g Sodium: 515mg Fiber: 8g Protein: 13g
Recipe by Defeat Diabetes Foundation at