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Southern Black Eyed Peas

A delicious and hearty Southern dish that is both flavorful and healthy, packed with protein and fiber.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried black-eyed peas Rinse before use
  • 4 cups water
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • to taste Salt and pepper
  • 2 tablespoons olive oil For sautéing vegetables
  • 1 cup diced tomatoes Canned or fresh
  • to taste hot sauce Optional, for serving

Method
 

Preparation
  1. Rinse the black-eyed peas under cold water. Remove any debris or damaged peas.
  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are soft.
Cooking
  1. Add the rinsed black-eyed peas to the pot along with the water, thyme, smoked paprika, and the bay leaf.
  2. Bring everything to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, or until the peas are tender.
  3. In the last 10 minutes of cooking, add the diced tomatoes and season with salt and pepper. Stir well.
  4. Remove the bay leaf before serving.

Notes

You can serve Southern Black Eyed Peas as a main dish or as a side. They go well with cornbread, rice, or greens. It's also nice to drizzle some hot sauce on top for extra flavor. Enjoy them warm for the best taste! If you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for about 3 to 5 days, or freeze them for up to 3 months.