Quick Black-Eyed Peas

Enjoy the soul-warming taste of the South in a fraction of the time with this quick version of black-eyed peas. By utilizing frozen or canned legumes, you can skip the overnight soak while still achieving a rich, savory side dish that tastes like it simmered all day. It is a perfect, protein-packed addition to any weeknight dinner.

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Black-eyed peas are a staple of Southern American cuisine, often associated with luck and prosperity. This recipe streamlines the traditional process by using aromatics like onion and garlic to build a quick flavor base, while smoked paprika adds that essential hint of smokiness often found in slow-cooked versions.

Ingredients

• Legumes: 2 cups frozen black-eyed peas (or 2 cans, drained and rinsed)
• Aromatics: 1 tablespoon olive oil, 1 small onion (finely chopped), 2 cloves garlic (minced)
• Liquids: 1 ½ cups vegetable or chicken broth
• Seasonings: ½ teaspoon smoked paprika, ½ teaspoon dried thyme, ¼ teaspoon black pepper, ½ teaspoon salt (or to taste), 1 bay leaf
• Optional Additions: ½ cup diced tomatoes (canned or fresh), ¼ teaspoon cayenne pepper (for heat), 2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1

Heat olive oil in a medium saucepan over medium heat. Add the onion and sauté for 3–4 minutes, until softened.

Step 2

Add garlic and cook for 30 seconds, stirring frequently.

Step 3

Stir in black-eyed peas, broth, smoked paprika, thyme, black pepper, salt, bay leaf, and diced tomatoes (if using).

Step 4

Bring to a gentle simmer. Cover and cook for 15–18 minutes, stirring occasionally, until peas are tender and flavors meld.

Step 5

Remove and discard the bay leaf. Taste and adjust seasoning if needed.

Step 6

Garnish with fresh parsley before serving.

Zusatztipps für die Zubereitung

To ensure the best results, use a sturdy medium saucepan and stir with a wooden spoon. If you are using packaged broth, always verify the label for potential allergens like gluten or soy to keep the dish safe for everyone at the table.

Varianten und Anpassungen

For extra flavor, you can sauté a diced bell pepper along with the onion. If you prefer a meat-based version, add diced cooked ham or bacon when you add the peas. To keep the dish strictly vegan, ensure you use vegetable broth and omit any meat additions.

Serviervorschläge

Serve these black-eyed peas over a bed of fluffy white rice or alongside a fresh wedge of cornbread for a complete, comforting meal that honors Southern tradition.

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With only 160 calories per serving and 7 grams of protein, this quick black-eyed pea dish is a healthy and hearty way to round out any weeknight menu.

Recipe FAQs

→ Can I use canned black-eyed peas instead of frozen?

Yes, canned black-eyed peas work perfectly in this dish. Simply drain and rinse two cans before adding them to the pot. Reduce the cooking time to 10-12 minutes since canned peas are already tender.

→ How do I store leftover black-eyed peas?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth or water to restore consistency. These peas also freeze well for up to 3 months.

→ What can I serve with black-eyed peas?

These peas complement Southern classics like cornbread, collard greens, or fried okra. They also work well over steamed rice, alongside roasted chicken, or as part of a vegetarian plate with sweet potatoes and greens.

→ How can I add more protein to this dish?

Stir in diced cooked ham, bacon, or smoked turkey during the last 10 minutes of cooking. For vegetarian options, add cubed sweet potato or serve with quinoa to boost protein content.

→ Can I make this dish spicier?

Increase the heat by adding more cayenne pepper, or incorporate diced jalapeño peppers with the onions. Hot sauce can be stirred in at the end for an extra kick without altering the cooking process.