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easy southern black eyed peas

Easy southern black eyed peas

A simple, quick, and flavorful Southern-style black eyed peas recipe featuring smoky paprika and tender vegetables, perfect for a healthy weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Soak Time 1 minute
Total Time 50 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black eyed peas soaked overnight and drained
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 can diced tomatoes
  • 2 tablespoons olive oil
Seasonings
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups water or vegetable broth

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
    2 tablespoons olive oil, 1 onion
  2. Add the minced garlic and cook for an additional minute, until fragrant.
    2 cloves garlic
  3. Add the diced red bell pepper and cook for 2-3 minutes, until tender.
    1 red bell pepper
  4. Add the soaked and drained black eyed peas, diced tomatoes, smoked paprika, and ground cumin. Season with salt and pepper to taste. Stir well.
    1 cup dried black eyed peas, 1 can diced tomatoes, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, Salt and pepper
  5. Add the water or broth (Ingredient 11 is assumed here since no broth/water was listed but is required for simmering), and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the peas are tender.
    2 cups water
  6. Serve hot over rice or with cornbread.

Notes

Soaking the black eyed peas overnight and draining is essential for a quicker, more even cook and improved digestibility. Ensure you use enough liquid (water or broth) to cover the peas during simmering. Feel free to add diced ham or bacon for a smoky, traditional Southern flavor.