Description
This quick and delicious canned black eyed peas recipe is a simple Southern-style dish made with pantry staples. It’s the perfect vegetarian side or main, packed with smoky flavor, and ready in under 20 minutes. Ideal for weeknights or make-ahead meals.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 teaspoon smoked paprika
Pinch cayenne pepper
2 cans black eyed peas, drained and rinsed
1 cup vegetable broth
Salt and black pepper, to taste
2 tablespoons chopped parsley or green onions, for garnish
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Stir in smoked paprika and cayenne pepper.
5. Add the drained and rinsed black eyed peas and pour in vegetable broth.
6. Bring to a gentle simmer and cook for 10 minutes.
7. Season with salt and black pepper to taste.
8. Remove from heat and garnish with chopped parsley or green onions.
9. Serve hot as a side or main dish.
10. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Notes
Use low-sodium canned beans for better seasoning control.
For extra richness, stir in a small knob of butter at the end.
Add diced jalapeño for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 2g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg