Quick Southern Black-Eyed Peas (Print Version)

Fast, flavorful Southern-style black-eyed peas with smoked paprika and aromatics, ready in 25 minutes.

# 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 Make It:

01 - Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and cook for 30 seconds, stirring frequently to prevent burning.
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, stirring occasionally, until peas are tender and flavors meld.
05 - Remove and discard the bay leaf. Taste and adjust seasoning as needed.
06 - Top with fresh parsley before serving.

# Additional Tips::

01 -
  • Ready in under 30 minutes, which means weeknight dinner stress just disappeared.
  • Tastes like you've been simmering something all afternoon, even though you haven't.
  • Works beautifully as a side but also stands alone as a light meal over rice or cornbread.
02 -
  • Never skip rinsing canned peas—the liquid they're packed in is usually too salty and clouds the broth, so a quick rinse under cold water makes a real difference.
  • The thirty-second garlic cook is non-negotiable; I learned this the hard way when I got distracted and came back to bitter, burned garlic that spoiled the whole pot.
03 -
  • If you're adding heat, start with a tiny pinch of cayenne and taste before adding more; it grows in intensity as the dish sits.
  • Make a double batch and refrigerate it for up to four days—it actually tastes better on day two as flavors deepen and meld.
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