Description
A traditional Southern dish, Southern black-eyed peas are budget-friendly, easy to prepare, and packed with smoky flavors.
Ingredients
- 2 cups dried black-eyed peas (or 4 cups cooked/canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp thyme
- ½ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 tbsp olive oil
Instructions
- Prepare the Peas: If using dried black-eyed peas, rinse them under cold water, then soak overnight. Drain and rinse again before cooking. For canned peas, just drain and rinse.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Sauté for about 5–7 minutes until the veggies are tender and fragrant.
- Season It Up: Stir in the smoked paprika, thyme, cayenne (if using), salt, and black pepper. Cook for an additional 1–2 minutes, allowing the spices to release their flavors.
- Combine and Cook: Pour in the vegetable broth and add the black-eyed peas. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook: 30–45 minutes for canned peas or 1–1.5 hours for dried peas, until everything is tender.
- Adjust and Serve: Taste the dish and adjust seasoning as needed. Serve hot over rice or alongside cornbread for an authentic Southern experience.
Notes
If you’re in a pinch, canned peas can save you time, but make sure to rinse them well to reduce sodium. Consider adding leftover ham or bacon for extra flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern