Mashed Black-Eyed Peas with Garlic and Chipotle Chiles


If you have a hand potato masher, use it to produce a coarse mash. Otherwise, use a hand-held electric mixer. A food processor will also work, but the peas will be more of a purée. Prepared roasted garlic is available in some stores, and using it saves time. Serve this main dish topped with melted cheese, if you like.

  • SERVINGServings


  • 2 large heads garlic
  • 1 tsp. plus 1/3 cup olive oil
  • 4 cups cooked and drained black-eyed peas, or use canned peas, rinsed and well-drained
  • 3 Tbs. puréed canned chipotle chiles or chipotle sauce, or to taste
  • Salt to taste
  • 1 tsp. coarsely ground black pepper


  1. Preheat oven to 250F.
  2. Remove loose outer skin from each head garlic. Pour 1 tsp. olive oil into your hand, and massage onto outer leaves of garlic. Cut off quarter of garlic heads at root ends, and put cut side up in ovenproof dish. Cover. Bake 45 minutes, or until soft when pushed with finger. Cool. Squeeze garlic out of leaves to get about 3 to 4 Tbs. of softened garlic. Set aside.
  3. Put black-eyed peas in 3-qt. saucepan, and mash with potato masher or electric mixer until peas resemble partially mashed potatoes (or purée them in food processor, and return to pan). Add roasted garlic, chipotle chiles, salt, pepper and 1/3 cup olive oil, and turn heat to medium. Cook 15 minutes, stirring often. Dribble in water until consistency resembles mashed potatoes. Drizzle a little extra olive oil over top, if desired, and serve hot.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 410
  • Carbohydrate Content: 47 g
  • Fat Content: 19 g
  • Fiber Content: 12 g
  • Protein Content: 16 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 115 mg
  • Sugar Content: 7 g