Save This quick and flavorful Southern-style side dish is the perfect solution for busy weeknights when you want soul-warming comfort without the long wait. By utilizing frozen or canned black-eyed peas, you can enjoy a nutrient-dense and savory meal in under thirty minutes.
Save Building a deep flavor profile starts with simple aromatics. Sautéing onions and garlic in olive oil creates a foundational richness that elevates the legumes, while a touch of smoked paprika adds that essential hint of smokiness often found in slow-cooked versions of this dish.
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 texture, monitor the simmer closely; frozen peas cook faster than dried ones and should be tender but not mushy. If you are using canned peas, make sure to rinse them thoroughly under cold water to remove excess salt and starch before adding them to the pot.
Varianten und Anpassungen
You can easily customize this recipe to suit your preferences. For extra sweetness and color, sauté a diced bell pepper with the onion. If you want a heartier, meat-based version, stir in some diced cooked ham or crispy bacon. To keep the dish strictly vegan, ensure you use vegetable broth and avoid meat additions.
Serviervorschläge
Serve these savory black-eyed peas over a bed of fluffy white rice or alongside a thick slice of buttery cornbread to soak up the delicious broth. It also makes a fantastic side dish for roasted meats or a simple plate of braised collard greens.
Save This quick version of black-eyed peas proves that you don't need all day to create a nutritious, flavorful meal. Whether you're following tradition for luck or just looking for a healthy side, this recipe delivers every time.
Recipe FAQ
- → Do I need to soak frozen black-eyed peas before cooking?
No soaking required. Frozen black-eyed peas cook quickly and become tender in about 15–18 minutes of simmering.
- → Can I use canned black-eyed peas instead?
Absolutely. Use two cans (drained and rinsed) and reduce simmering time to 8–10 minutes to heat through and blend flavors.
- → How do I store leftovers?
Store cooled peas in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of broth.
- → What can I add for more protein?
Diced cooked ham, bacon, or smoked sausage stirred in during the last 5 minutes of cooking adds both protein and depth of flavor.
- → Is this dish freezer-friendly?
Yes. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.