Description
A quick and comforting dish of creamy black-eyed peas that evokes warmth and nostalgia, perfect for any occasion.
Ingredients
- 2 (15-ounce) cans black-eyed peas, drained and rinsed
- 1 tablespoon olive oil
- ½ cup chopped yellow onion
- ¼ cup chopped celery
- ¼ cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 cups chicken broth
- ½ cup heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
- In a large skillet, warm the olive oil over medium heat.
- Add the chopped onion, celery, and bell pepper. Sauté until they soften, about 5 to 7 minutes.
- Mix in the minced garlic and cook for another minute until fragrant.
- Stir in the drained black-eyed peas and chicken broth, bringing the mixture to a gentle simmer.
- Lower the heat and let it cook for about 10 minutes to meld the flavors.
- Stir in the heavy cream, salt, black pepper, and smoked paprika. Cook for another 5 minutes until heated through and the sauce is slightly thickened.
- Serve hot.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth. Leftovers can be stored for up to 3 days in the fridge or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern