Easy Black Eyed Peas
A comforting dish of black eyed peas simmered in flavorful broth, perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 1 lb dried black eyed peas Choose high-quality peas for the best flavor.
- 1 qt vegetable broth Can substitute with chicken broth.
- 4 cups water Adjust as needed for consistency.
- 1.5 tsp kosher salt To taste.
- 1 clove garlic, grated Adds aromatic flavor.
- 1 tsp smoked paprika Enhances the smoky flavor.
- 1 tsp oregano Adds earthy notes.
- 1 tsp onion powder For additional flavor.
- 2 tbsp butter Optional, for creaminess.
Instructions
Preparation
- Rinse the dried black eyed peas thoroughly to remove any debris.
- In a large pot, combine the black eyed peas, vegetable broth, and water.
- Add the kosher salt and bring the mixture to a boil.
- Once boiling, reduce the heat to a gentle simmer for 40-50 minutes until the peas are tender.
- Drain the peas and set aside.
- In the same pot, add garlic, smoked paprika, oregano, onion powder, and butter.
- Stir the mixture over medium heat until the butter melts and the ingredients are well blended.
- Return the peas to the pot and stir until they are coated with the creamy sauce.
- Serve immediately or let cool and refrigerate for up to five days.
Notes
For added depth, consider adding diced tomatoes or bacon for a heartier dish. Black eyed peas can be stored in the fridge for up to five days or frozen for up to eight months in portioned containers.