Heat olive oil in a large skillet or pan over medium-low heat. Add chopped onion, bell pepper, and carrots. Cook until onion is soft, about 5 minutes, stirring occasionally.
When onion is soft, stir in garlic. Add black-eyed peas, tomatoes, tarragon, and salt. Bring to a boil over high heat, then reduce heat to low and simmer for about 45 minutes, until black-eyed peas are tender.
Serve hot. Refrigerate any extra for up to five days or freeze for up to a year.
If you need to shell your peas, do it while the onion mixture cooks. It’s fine to cook the onions longer.
If you don’t have fresh black-eyed peas or other legumes, look for frozen fresh ones.
This recipe will be tasty but different with dried black-eyed peas. Cook the dried peas separately until tender, then add to the tomato mixture and simmer for about 10 minutes to let the flavors mingle. Otherwise, the tomatoes’ acidity may slow the cooking and result in tough beans.
Nutritional Information for Fresh Black-Eyed Peas with Summer Vegetables
Fresh Black-Eyed Peas with Summer Vegetables
Amount Per Serving
Calories 172Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.5g
Total Carbohydrates 36g12%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.