Quick Black-Eyed Peas (Print Version)

Tender, smoky black-eyed peas ready in 25 minutes with simple aromatics and Southern spices.

# What You’ll Need:

→ Legumes

01 - 2 cups frozen black-eyed peas, or 2 cans drained and rinsed

→ Aromatics

02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 1½ cups vegetable or chicken broth

→ Seasonings

06 - ½ teaspoon smoked paprika
07 - ½ teaspoon dried thyme
08 - ¼ teaspoon black pepper
09 - ½ teaspoon salt
10 - 1 bay leaf

→ Optional Additions

11 - ½ cup diced tomatoes, canned or fresh
12 - ¼ teaspoon cayenne pepper
13 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Heat olive oil in a medium saucepan over medium heat. Add onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and cook for 30 seconds while stirring frequently.
03 - Stir in black-eyed peas, broth, smoked paprika, thyme, black pepper, salt, bay leaf, and diced tomatoes if using.
04 - Bring to a gentle simmer, cover, and cook for 15 to 18 minutes while stirring occasionally until peas are tender and flavors meld.
05 - Remove and discard the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

# Expert Hints:

01 -
  • It tastes like Sunday dinner but comes together faster than takeout, which means you can actually eat well on a random Tuesday.
  • Frozen or canned peas do all the heavy lifting, so there's no soaking or planning ahead—just open, heat, and watch people wonder what smells so good.
  • This recipe is forgiving enough that you can add what's sitting in your fridge without ruining anything.
02 -
  • Bay leaves don't soften or disappear, so you must fish it out before serving, or someone will find it and remember this dish for all the wrong reasons.
  • Frozen and canned peas are already cooked, so you're really just warming them and letting them absorb flavor—don't overcook or they'll turn mushy and lose their character.
03 -
  • Taste your broth before you add it—some are saltier than others, and knowing this prevents you from oversalting by accident.
  • Don't skip the smoked paprika, even if you think paprika is just paprika—the smoked version does something special that regular paprika can't match.
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