Forget bland side dishes! Discover the incredible versatility of pan fried black eyed peas, a dish that’s as quick to prepare as it is bursting with flavor. Imagine a healthy, satisfying meal ready in minutes, perfect for busy weeknights or lazy weekends. This isn’t just about cooking; it’s about reclaiming your time and indulging in delicious, wholesome food that makes you feel good from the inside out. I remember the very first time I pan-fried black eyed peas; it was a revelation! I went from a curious cook to a devoted fan and I think you will too.
Why You Will Love This Recipe
Growing up, black eyed peas were always a New Year’s Day staple, simmered for hours with ham hocks and a deep, smoky flavor. While I cherish those memories, the reality of adulting often means less time for slow-cooked perfection. One particularly hectic evening, craving that familiar comfort but utterly pressed for time, I decided to experiment. Instead of the long simmer, I opted for a quick sauté with some fresh aromatics. The aroma filled my kitchen, a surprising blend of tradition and immediacy. The result? Crispy yet tender, bursting with a fresh, vibrant taste that was a welcome departure from the stewed version. It was a moment of culinary magic, proving that sometimes, the simplest methods yield the most delightful results. This pan fried black eyed peas recipe is my homage to that discovery – a quick, flavorful nod to tradition that fits seamlessly into modern life.
Ingredients
- 2 cans (15 ounces each) black eyed peas, rinsed and drained
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon wedge (for serving)
Step-by-Step Instructions for Making the Recipe
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped red onion and green bell pepper to the skillet. Sauté for 3-5 minutes until softened.
- Stir in the minced garlic. Cook for another minute until fragrant, being careful not to burn it.
- Add the rinsed and drained black eyed peas to the skillet.
- Sprinkle in the smoked paprika and cayenne pepper (if using). Stir well to coat the peas evenly.
- Cook the black eyed peas for 7-10 minutes, stirring occasionally, until they are heated through and slightly browned and crispy in some spots.
- Season with salt and freshly ground black pepper to taste.
- Remove from heat. Garnish with fresh chopped parsley.
- Serve hot with a squeeze of fresh lemon juice.
Quick Pan Fried Black Eyed Peas
Ingredients
Equipment
Method
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and green bell pepper. Sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.2 tablespoons olive oil, 1/2 cup chopped red onion, 1/4 cup chopped green bell pepper, 2 cloves garlic
- Pan Fry Peas: Add the rinsed and drained black eyed peas to the skillet. Sprinkle in the smoked paprika and cayenne pepper (if using). Stir well to coat the peas evenly.2 cans black eyed peas, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Cook to Crispy: Cook the black eyed peas for **7-10 minutes**, stirring occasionally, until they are heated through and slightly browned and crispy in some spots.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Remove from heat. Garnish with fresh chopped parsley. Serve hot with a squeeze of fresh lemon juice.Salt and freshly ground black pepper, 2 tablespoons fresh parsley, 1 lemon wedge
Notes
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