Looking to add a quick, healthy, and incredibly flavorful dish to your repertoire? Well, you’re in for a treat! Learning to cook black eyed peas from scratch has been a game-changer in my own kitchen, offering a delightful and nutritious meal that’s surprisingly easy to whip up. Forget canned versions; making them fresh unlocks a depth of earthy flavor that will truly surprise and satisfy you.
Why You Will Love This Recipe
For me, black-eyed peas evoke memories of my grandmother’s kitchen, particularly around New Year’s Day. The rich aroma of simmering herbs and the hearty texture of the peas were a comforting promise of good fortune for the year ahead. It wasn’t just a meal; it was a ritual, a connection to family, and a symbol of hope. This recipe, a slightly modern twist on her timeless classic, allows me to carry on that tradition, bringing that same warmth and deliciousness to my own table, even when it’s not a holiday.
Ingredients
- 1 pound dried black-eyed peas
- 6 cups vegetable broth (or water)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions for Making the Recipe
- Begin by sorting through the dried black-eyed peas, removing any small stones or debris. Rinse them thoroughly under cold water.
- Place the rinsed peas in a large bowl and cover with about 2 inches of cold water. Allow them to soak overnight, or for at least 6-8 hours. Alternatively, for a quick soak, bring the peas and water to a boil, remove from heat, cover, and let stand for one hour.
- Once soaked, drain and rinse the peas again. Set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables soften.
- Stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for another minute, until fragrant.
- Add the soaked and drained black-eyed peas to the pot, along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the peas are tender. Stir occasionally to prevent sticking.
- Season generously with salt and black pepper to taste.
- Serve hot, garnished with fresh chopped parsley.
Buttery Black Eyed Peas (No Soaking!)
Ingredients
Equipment
Method
- Rinse the dried black eyed peas thoroughly under cold running water. Pick through them to remove any small stones or debris. Set aside.1 pound Dried Black Eyed Peas
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.2 tablespoons Unsalted Butter, 1 medium Onion, 2 cloves Garlic
- Stir in the rinsed black eyed peas, vegetable broth, smoked paprika, and dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the peas are tender. Stir occasionally to prevent sticking.1 pound Dried Black Eyed Peas, 6 cups Vegetable Broth, 0.5 teaspoon Smoked Paprika, 0.25 teaspoon Dried Thyme
- Once the peas are tender, remove the pot from the heat. Season generously with salt and black pepper to taste. If you prefer a thicker consistency, you can mash a small portion of the peas against the side of the pot. Serve hot and enjoy!to taste Salt, to taste Black Pepper
Notes
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