Quick Black-Eyed Peas (Printable)

Tender peas simmered with aromatic vegetables and smoked spices in a rich broth, ready in under 30 minutes.

# Components:

→ 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

# Method:

01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Add minced garlic and cook for 30 seconds, stirring frequently to prevent browning.
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 have melded.
05 - Remove and discard the bay leaf. Taste and adjust seasoning as needed.
06 - Transfer to serving dish and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It proves you don't need hours of simmering to make peas taste like they've been loved all day.
  • Frozen peas mean no soaking, no planning ahead, just dinner when hunger strikes.
  • The smoked paprika does most of the flavor work, so you look like you tried harder than you actually did.
02 -
  • Don't skip rinsing canned peas—the excess starch makes the broth murky and the texture gummy instead of creamy.
  • The bay leaf really does matter; leave it in the whole time, but remove it before serving or risk an unpleasant surprise.
  • Taste as you go; broth saltiness varies wildly between brands, so trust your mouth over the recipe.
03 -
  • If your broth is already salty, reduce your added salt by a quarter teaspoon and taste before adding more—it's easier to add than to take away.
  • Keep the heat at a steady medium or medium-low; a rolling boil will break down the peas into mush instead of keeping them tender and whole.
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