Ina garten black eyed peas

Craving a dish that’s both nourishing and bursting with flavor, but short on time? Look no further than Ina Garten’s Black Eyed Peas. This recipe is a lifesaver for busy weeknights, offering a quick and healthy meal that doesn’t compromise on taste. I remember the first time I made these; the aroma alone transported me back to my grandmother’s kitchen, evoking a sense of comfort and home. It’s truly a dish that feels special, yet is incredibly simple to create, proving that wholesome, delicious food can be accessible to everyone.

Why You Will Love This Recipe

Growing up, black-eyed peas were a New Year’s Day staple, a tradition passed down through generations. My grandmother,
bless her heart, would spend hours simmering them, ensuring every bean was tender and infused with smoky goodness.
While her recipe was undeniably delicious, it was also a labor of love. As I got older and life became busier, I feared
I’d have to abandon this cherished tradition. Then, I discovered Ina Garten’s approach to black-eyed peas. Her recipe
offered a shortcut without sacrificing the soul of the dish. It brought back all those nostalgic flavors in a fraction
of the time, allowing me to carry on the tradition with ease and share a piece of my heritage with my own family. It’s
more than just a meal; it’s a connection to the past and a promise of future cherished moments around the dinner table.

Ingredients

Here’s what you’ll need to create Ina Garten’s delightful black-eyed peas:

• 1 tablespoon olive oil
• 1 cup chopped yellow onion (about 1 medium onion)
• 2 cloves garlic, minced
• 4 cups cooked black-eyed peas (canned or freshly cooked, rinsed and drained)
• 3 cups chicken broth or vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/2 cup chopped bell pepper (any color, for sweetness and color)
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions for Making the Recipe

Follow these simple steps to prepare your flavorful Ina Garten’s Black Eyed Peas:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until softened, about 5-7 minutes.
2. Add the minced garlic and chopped bell pepper to the pot, cooking for another 2-3 minutes until fragrant and slightly tender.
3. Stir in the cooked black-eyed peas, chicken or vegetable broth, diced tomatoes (undrained), fresh parsley, dried thyme, smoked paprika, and cayenne pepper (if using).
4. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld beautifully.
5. Season generously with salt and freshly ground black pepper to taste.
6. Serve warm, garnished with extra fresh parsley if desired.

Ina Garten’s Quick Black Eyed Peas (Weeknight Version)

A fast, healthy, and incredibly flavorful meal that uses pre-cooked black eyed peas to achieve a comforting, nostalgic flavor in a fraction of the time. Perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Dish, Side Dish, Stew

Cuisine: American, Comfort Food, Southern

Ingredients Equipment Method Notes

Ingredients

  

Base and Aromatics

• 1 tablespoon olive oil
• 1 cup chopped yellow onion about 1 medium onion
• 2 cloves garlic minced
• 1/2 cup chopped bell pepper any color, for sweetness and color

Peas and Liquid

• 4 cups cooked black-eyed peas canned or freshly cooked, rinsed and drained
• 3 cups chicken broth or vegetable broth
• 1 can diced tomatoes 14.5 ounce, undrained

Seasoning and Garnish

• 1/4 cup chopped fresh parsley plus more for garnish
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional, for a kick
• Salt and freshly ground black pepper to taste

Equipment

• Large Pot or Dutch Oven

Method

 

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until softened, about 5-7 minutes. Add the minced garlic and chopped bell pepper to the pot, cooking for another 2-3 minutes until fragrant and slightly tender.
   1 tablespoon olive oil, 1 cup chopped yellow onion, 2 cloves garlic, 1/2 cup chopped bell pepper
2. Combine Ingredients: Stir in the cooked black-eyed peas, chicken or vegetable broth, diced tomatoes (undrained), fresh parsley, dried thyme, smoked paprika, and cayenne pepper (if using).
   4 cups cooked black-eyed peas, 3 cups chicken broth or vegetable broth, 1 can diced tomatoes, 1/4 cup chopped fresh parsley, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
3. Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld beautifully.
4. Season and Serve: Season generously with salt and freshly ground black pepper to taste. Serve warm, garnished with extra fresh parsley if desired.
   1/4 cup chopped fresh parsley, Salt and freshly ground black pepper

Notes

Using pre-cooked (canned) black-eyed peas is the key to making this recipe fast, cutting the total cook time down to less than 30 minutes.

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