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Southern Black Eyed Peas

A comforting classic that blends creamy, tender black-eyed peas with aromatic spices, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black-eyed peas (or 2 cans, rinsed and drained)
  • 4 cups water or vegetable broth Using vegetable broth adds more flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt (or to taste)
Optional Toppings
  • fresh cilantro, chopped green onions, diced tomatoes, or a splash of lemon juice Choose your favorite garnishes.

Method
 

Preparation
  1. If using dried black-eyed peas, soak them in water for at least 4 hours (or overnight). Rinse and drain before cooking.
  2. If using canned peas, you’re ready to start cooking!
Cooking
  1. In a medium pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and sauté for another 30 seconds until fragrant.
  3. Stir in the cumin, smoked paprika, black pepper, and salt.
  4. Add the soaked (or canned) black-eyed peas and water (or vegetable broth) to the pot. Bring it to a gentle boil, then reduce the heat to low.
  5. Cover and simmer for about 20 minutes (if the peas are dried) or 5-10 minutes (if using canned), stirring occasionally.
  6. Ensure the peas are tender and flavorful. Taste and adjust the seasoning as needed.
  7. If you prefer a creamier texture, gently mash some peas with a fork or back of a spoon.
Serving
  1. Ladle the Southern Black Eyed Peas into bowls and sprinkle with your choice of toppings, such as fresh cilantro, chopped green onions, or diced tomatoes. A squeeze of lemon juice adds zest!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop over low heat, adding water or broth as necessary.