Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.


"This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled." -Jonathan Swift

The refrigerator light goes on...

In the South it is traditional to make black eyed peas with bacon, salt pork or even sausage. The meat brings both saltiness and great umami flavor to the peas, but also brings added calories in extra fat.

This version is perfect for both vegetarians and those wanting to avoid the added fat. The combination of the smokiness from the paprika, the umami flavor in the dried mushrooms, and the savory Worcestershire sauce makes for a robust, smoky flavor.


Smoky Black Eyed Peas

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 270 Minutes

This recipe can easily be multiplied and makes great leftovers.

Smokey Black Eyed Peas recipe from Dr. Gourmet


  • 1 ounce dried porcini mushrooms
  • 3 cups boiling water
  • 1 tsp olive oil
  • 1 large onion (diced)
  • 2 large ribs celery (diced)
  • 1 Tbsp dried sage
  • 2 15-ounce cans no salt added black eyed peas (drained and rinsed)
  • 1/2 tsp salt
  • 2 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • 1 tsp honey
  • 2 cups no salt added vegetable stock

Place the dried porcini in a bowl and pour the boiling water over them.

Stir gently and let steep for about 10 minutes.

While the mushrooms are steeping, place the olive oil in a large sauce pan over medium-high heat.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the celery and cook for about 4 minutes. Stir frequently.

Add the sage, black eyed peas, salt, paprika, Worcestershire, honey, and vegetable stock.

Drain the broth from the mushrooms into the pan. Stir.

Coarsely chop the mushrooms and place them in the pan. Stir.

Simmer, covered, for about 2 hours, stirring occasionally. Serve.

Nutrition Facts

Serving size: about 1 1/2 cup

Servings: 4

Amount Per Serving

Calories 190 Calories from Fat 9
% Daily Value
Total Fat 1g 1%
    Saturated Fat <1g 1%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 347mg 15%
Total Carbohydrates 39g 14%
    Dietary Fiber 9g 33%
    Sugars 8g
Protein 6g
Vitamin K 55mcg