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easy southern black eyed peas recipe

Easy southern black eyed peas recipe

A quick, healthy, and flavorful Southern black eyed peas recipe that's easy to make, featuring savory vegetables and smoky spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black eyed peas rinsed and drained (no soaking required for this easy version)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 can diced tomatoes low-sodium is preferred
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
Seasonings
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Heat the olive oil in a large pot 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, stirring constantly to prevent burning.
    2 cloves garlic
  3. Stir in the diced red bell pepper, smoked paprika, and ground cumin. Cook for 2-3 minutes, until the pepper starts to tenderize and the spices are fragrant.
    1 red bell pepper, 1 teaspoon smoked paprika, 1 teaspoon ground cumin
  4. Add the dried black eyed peas (rinsed), diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
    1 cup dried black eyed peas, 1 can diced tomatoes, 2 cups vegetable broth, Salt and pepper
  5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the peas are tender. Do not overcook.
  6. Serve hot, adjusting seasonings as necessary.

Notes

Rinse the dried peas thoroughly. For this quick version, soaking is not necessary, but cooking time may vary slightly. Use low-sodium broth/tomatoes to better control the salt level. Avoid overcooking the peas. Serve over rice or with cornbread.