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Short Intro
Looking for the ultimate Black Eyed Peas Recipe that’s healthy, easy, and rooted in Southern comfort? This one-pot vegetarian side dish will warm your heart—and your plate—in under an hour.
Black-eyed peas have been a Southern tradition for generations—served on New Year’s Day to invite luck, tucked into Hoppin’ John, or simply enjoyed as a side dish at Sunday supper. What makes this Black Eyed Peas Recipe stand out is its simplicity: no overnight soaking, no fuss, and all the flavor you crave. We’re talking tender peas swimming in a lightly spiced broth, with bell pepper, celery, and garlic bringing layers of savory goodness.
As a 50-year-old food blogger who grew up in Georgia, I still remember my granny stirring a huge pot on the stove while steam curled around her glasses. I’ve lightened things up—vegetarian broth, a hint of apple cider vinegar for brightness—but kept that soul-warming charm. You can serve this as a healthy side dish alongside cornbread, or spoon it over rice for a meatless main. It’s comfort food that feels good on your hips and your heart.
Why You’ll Love This Recipe
Why You’ll Love This Recipe
• No soaking overnight—start cooking today
• Ready in under 50 minutes, including prep
• Vegetarian and naturally gluten-free
• Packed with plant protein (13 g) and fiber (11 g) per cup
• Uses pantry staples—beans, broth, aromatics
• Low in fat, high in flavor: only 1 g fat per serving
• Traditional Southern comfort—perfect for holidays
• Easily doubles for large gatherings
• Keeps well—ideal for meal prep
• Kid-friendly and adaptable to your spice level
Ingredients
Ingredients
• 1 lb dried black-eyed peas (about 2 cups; Eden Organics or Goya)
– Tip: Pick through to remove any small stones, then rinse until water runs clear.
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 celery stalks, diced (½ cup)
• 1 medium green bell pepper, diced (½ cup)
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth (I like Swanson or homemade)
• 1 bay leaf
• 1 tsp smoked paprika (substitute chili powder for extra heat)
• ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
• ¼ tsp cayenne pepper (optional; adjust to taste)
• 1 tsp apple cider vinegar (optional, adds brightness)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (for garnish)
Directions
Directions
1. Heat the oil: In a large Dutch oven or heavy pot over medium heat, warm the olive oil until it shimmers.
2. Sauté aromatics: Add onion, celery, and bell pepper. Cook, stirring occasionally, until veggies soften and onion turns translucent—about 5 minutes. You want that sweet aroma filling the kitchen.
3. Add garlic and spices: Stir in garlic, smoked paprika, thyme, and cayenne. Cook 1 more minute until fragrant—watch out, garlic burns fast!
4. Pour in peas and broth: Add black-eyed peas, bay leaf, and vegetable broth. Bring to a gentle boil, then reduce heat to low.
5. Simmer gently: Cover and simmer for 35–40 minutes, stirring once or twice, until peas are tender but not falling apart. Freshness of beans affects timing—taste at 30 minutes.
6. Season and brighten: Remove bay leaf. Stir in apple cider vinegar, then season with ¾ tsp salt and ¼ tsp pepper (or more, to your liking). Let rest off heat for 5 minutes.
7. Garnish and serve: Scoop into bowls, sprinkle parsley on top, and enjoy alongside cornbread or over fluffy rice.
Servings & Timing
Servings & Timing
• Yield: Serves 6 as a side dish
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
Variations
Variations
• Southern Style: Stir in a ham hock or smoked turkey neck during simmer.
• Spicy Kick: Add a chopped jalapeño with the bell pepper.
• Creamy Twist: Stir in ¼ cup coconut milk just before serving.
• Tex-Mex Flair: Swap paprika for taco seasoning and top with avocado.
• Instant Pot Shortcut: Use canned peas and pressure-cook on high for 5 minutes.
• Low-Sodium: Use water plus bouillon cubes to control salt precisely.
Storage & Reheating
Storage & Reheating
Store cooled Black Eyed Peas in an airtight container in the fridge for up to 5 days. Freeze leftover portions in freezer-safe bags for up to 3 months—lay flat to save space. To reheat, thaw overnight in the fridge, then warm on the stovetop over low heat, adding a splash of water or broth if it’s too thick. You can also microwave single servings, stirring halfway through.
Notes
Notes
• Bean Freshness: Older dried peas can take longer to soften—soak them for 1 hour if they seem stubborn.
• Texture Tip: If you like a thicker broth, mash ½ cup of cooked peas against the pot’s side and stir.
• Flavor Boost: A dash of Worcestershire sauce (vegetarian) or a pinch of liquid smoke adds depth.
• Personal Touch: My grandkids love this with a squeeze of fresh lemon instead of vinegar—bright and tangy!
FAQs
FAQs
Q: Can I use canned black-eyed peas?
A: Absolutely—drain and rinse two 15-oz cans; add them in step 4 and simmer 10 minutes to meld flavors.
Q: Are black-eyed peas gluten-free?
A: Yes, naturally gluten-free—just check your broth brand if you’re sensitive.
Q: How do I know when peas are done?
A: They should be tender with a slight bite—think “al dente†for beans, not mushy.
Q: Can I make this in a slow cooker?
A: Sure—combine everything and cook on low for 4–5 hours or high for 2–3 hours, stirring once.
Q: What pairs well with this side dish?
A: Cornbread, collard greens, sweet potato mash, or grilled veggies all complement it beautifully.
Q: Is this recipe suitable for batch cooking?
A: Definitely—it scales up easily, and frozen portions thaw quickly for lunches.
Q: How can I reduce sodium?
A: Use homemade broth or low-sodium broth and skip added salt until the end.
Q: Any tips for extra creaminess?
A: A swirl of Greek yogurt or a tablespoon of butter at the end makes it silky smooth.
Conclusion
Conclusion
This Black Eyed Peas Recipe brings together traditional Southern comfort, healthy vegetarian vibes, and the ease every home cook needs. Whether you’re feeding family on New Year’s Day or just craving a hearty side dish, it delivers on flavor, nutrition, and simplicity. Give it a try, leave me a comment with your favorite tweaks, and don’t forget to explore more of my Southern classics—like creamy collard greens or honey-butter cornbread—for a full spread. Happy cooking!
Black Eyed Peas Recipe
Looking for the ultimate Black Eyed Peas Recipe that’s healthy, easy, and rooted in Southern comfort? This one-pot vegetarian side dish will warm your heart—and your plate—in under an hour.
- 1 lb dried black-eyed peas (Eden Organics or Goya)
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion (diced)
- 2 celery stalks (diced)
- 1 medium green bell pepper (diced)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth (Swanson or homemade)
- 1 bay leaf
- 1 tsp smoked paprika (substitute chili powder for extra heat)
- 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
- 1/4 tsp cayenne pepper (optional; adjust to taste)
- 1 tsp apple cider vinegar (optional, adds brightness)
- Salt and freshly ground black pepper (to taste)
- 2 tbsp chopped fresh parsley (for garnish)
- In a large Dutch oven or heavy pot over medium heat, warm the olive oil until it shimmers.
- Add onion, celery, and bell pepper. Cook, stirring occasionally, until veggies soften and onion turns translucent—about 5 minutes.
- Stir in garlic, smoked paprika, thyme, and cayenne. Cook 1 more minute until fragrant—watch out, garlic burns fast!
- Add black-eyed peas, bay leaf, and vegetable broth. Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 35–40 minutes, stirring once or twice, until peas are tender but not falling apart. Freshness of beans affects timing—taste at 30 minutes.
- Remove bay leaf. Stir in apple cider vinegar, then season with salt and pepper. Let rest off heat for 5 minutes.
- Scoop into bowls, sprinkle parsley on top, and enjoy alongside cornbread or over fluffy rice.
Bean Freshness – Older dried peas can take longer to soften—soak them for 1 hour if they seem stubborn. Texture Tip – If you like a thicker broth, mash ½ cup of cooked peas against the pot’s side and stir. Flavor Boost – A dash of Worcestershire sauce (vegetarian) or a pinch of liquid smoke adds depth. Personal Touch – My grandkids love this with a squeeze of fresh lemon instead of vinegar—bright and tangy!
