Quick Southern Black-Eyed Peas (Printable)

Tender black-eyed peas simmered with aromatic vegetables and smoked paprika for a quick Southern-style side.

# What You Need:

→ 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 chopped fresh parsley

# Directions:

01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
02 - Add minced garlic and cook for 30 seconds, stirring frequently to prevent burning.
03 - Stir in black-eyed peas, broth, smoked paprika, dried thyme, black pepper, salt, bay leaf, and diced tomatoes if using.
04 - Bring mixture to a gentle simmer. Cover and cook for 15–18 minutes, stirring occasionally, until peas are tender and flavors have melded.
05 - Remove and discard bay leaf. Taste and adjust seasoning as needed.
06 - Transfer to serving dish and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It actually tastes like you simmered it all day, even though you didn't.
  • Works perfectly as a weeknight side that feels both Southern and unexpectedly elegant.
  • Frozen peas mean no soaking, no guilt—just honest, quick cooking.
02 -
  • The bay leaf must come out before serving—biting into one is a genuinely unpleasant surprise that I learned about the hard way.
  • Don't skip the smoked paprika thinking any paprika will do; the smoky version is what makes this taste like it simmered for hours instead of minutes.
03 -
  • If your broth tastes metallic or overly salty, switch brands—it makes more difference than you'd think in a simple dish like this.
  • Don't rush the onion-softening step; those few minutes of sweating the aromatics are what separate this from tasting like canned peas thrown in a pot.
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