black eyed peas recipe
This comforting dish featuring black-eyed peas is not only delicious but also packed with nutrients. Perfect for any meal, this recipe is a staple in Southern cuisine and is often enjoyed on New Year's Day for good luck.
Equipment
- 1 large pot
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 cup dried black-eyed peas or 2 cans, drained
- 4 cups water for cooking dried peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 rib celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- ½ cup cooked bacon or ham optional, for flavor
Instructions
- If using dried black-eyed peas, rinse them under cold water and soak them in water for at least 4 hours or overnight. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic, diced carrot, and diced celery to the pot. Cook for another 5 minutes until the vegetables are tender.
- Stir in the soaked black-eyed peas (or canned peas if using), then add water, thyme, smoked paprika, bay leaf, salt, and pepper. If using bacon or ham, add it now too.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally until the peas are tender.
- Remove the bay leaf and adjust salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
If you're using canned black-eyed peas, reduce the cooking time to just 10-15 minutes, as they are already cooked. This dish can be easily customized by adding other vegetables or spices to suit your taste. Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.