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southern black eyed peas recipe

Quick Southern Black Eyed Peas (Vegetarian)

A quick, healthy, and flavorful vegetarian version of classic Southern black eyed peas, cooked with aromatic vegetables and smoky spices.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course, Side Dish, Stew
Cuisine: American, Southern, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black-eyed peas sorted and rinsed (soaking is recommended for shorter time)
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 can diced tomatoes undrained
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
Seasonings
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 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, minced garlic, and diced red bell pepper, and sauté until the vegetables are tender, about 5-7 minutes.
    2 tablespoons olive oil, 1 onion, 3 cloves garlic, 1 red bell pepper
  2. Add the black-eyed peas (sorted and rinsed), diced tomatoes, vegetable broth, smoked paprika, thyme, salt, and pepper. Stir well to combine.
    1 cup dried black-eyed peas, 1 can diced tomatoes, 2 cups vegetable broth, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, Salt and pepper
  3. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for **30-40 minutes**, or until the peas are tender. (Note: If peas were not soaked overnight, total cooking time will be closer to 60-90 minutes. Add more broth/water if needed.)
  4. Taste and adjust the seasoning as needed before serving hot.

Notes

For traditional Southern flavor, replace olive oil with rendered bacon fat or add a piece of smoked ham hock to the simmering broth. If you choose to soak your peas (recommended for the 30-40 minute cook time), they will be more digestible. For a thicker consistency, mash some of the peas against the side of the pot.