Black-Eyed Peas
A comforting and nourishing black-eyed peas recipe that's perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Or 2 cans of cooked black-eyed peas
- 4 cups vegetable or chicken broth Low-sodium for healthier option
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- to taste salt and pepper
- 2 tablespoons olive oil
- optional chopped parsley for garnish
Instructions
Preparation
- If using dried black-eyed peas, rinse them under cool water and soak for 4–6 hours or overnight.
Cooking
- Heat olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Cook for 5–7 minutes until tender.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Drain the soaked peas and add them to the pot. Pour in the broth, then add thyme, bay leaf, salt, and pepper.
- Bring to a boil, reduce heat to low, cover, and simmer for 30–40 minutes until the peas are tender.
- Remove the bay leaf. Serve hot and garnish with chopped parsley if desired.
Notes
For extra flavor, squeeze a bit of lemon juice right before serving. This dish pairs beautifully with cornbread or fluffy rice.