Southern Black-Eyed Peas (Ready-to-Print Version)
Tender black-eyed peas simmered with smoky spices and aromatic vegetables for a soulful taste.
# What You’ll Need:
→ Legumes
01 -
2 cups dried black-eyed peas or 4 cups cooked/canned black-eyed peas
→ Vegetables
02 -
1 medium onion, chopped
03 -
2 cloves garlic, minced
04 -
1 green bell pepper, chopped
05 -
2 celery stalks, chopped
→ Liquids
06 -
4 cups vegetable broth
07 -
2 tablespoons olive oil
→ Spices & Seasonings
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon dried thyme
10 -
½ teaspoon cayenne pepper (optional)
11 -
Salt, to taste
12 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
If using dried black-eyed peas, rinse under cold water and soak overnight. Drain and rinse again before cooking. For canned peas, drain and rinse thoroughly.
02 -
Heat olive oil over medium heat in a large pot. Add chopped onion, bell pepper, celery, and garlic. Sauté for 5 to 7 minutes until vegetables are softened and aromatic.
03 -
Incorporate smoked paprika, thyme, cayenne pepper if using, salt, and black pepper. Cook for an additional 1 to 2 minutes, stirring to release the spice fragrances.
04 -
Pour in vegetable broth and add the prepared black-eyed peas. Bring to a simmer, reduce heat to low, cover, and cook until peas are tender—30 to 45 minutes for canned, 1 to 1.5 hours for dried.
05 -
Adjust seasoning to taste. Serve hot over rice or alongside cornbread to enjoy an authentic Southern meal.
# Handy Tips:
01 -
Soaking dried peas overnight reduces cooking time and improves digestibility.