Seasoned Black Eyed Peas
Warm, hearty, and packed with Southern-inspired flavor, Seasoned Black Eyed Peas is a soul-soothing dish perfect for cozy dinners or celebratory New Year meals. Made with dried black-eyed peas slow-simmered in a flavorful broth infused with smoked paprika, cumin, garlic, and tomatoes, this recipe creates a rich and aromatic base that’s irresistible. A hint of fresh parsley adds brightness, while an optional kick of hot sauce or red pepper flakes caters to those who love a little heat. Serve it with a side of golden cornbread or fluffy steamed rice for a comforting, protein-packed meal that’s as satisfying as it is nourishing. Ready in just over 90 minutes with minimal prep, this one-pot dish is ideal for busy weeknights or leisurely weekends. Whether you're a seasoned home cook or new to cooking legumes, this simple yet flavorful recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups dried black-eyed peas
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 4 cups chicken or vegetable broth
- 1 15-ounce can diced tomatoes
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon optional hot sauce or crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the dried black-eyed peas under cold water and pick out any debris or broken peas. Soak them in water for at least 6 hours or overnight. Drain and rinse the soaked peas before cooking.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion to the pot and sauté for 4-5 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the smoked paprika, ground cumin, and dried thyme to the pot. Stir well to coat the onions and garlic with the spices.
Pour in the chicken or vegetable broth, ensuring the black-eyed peas will have enough liquid to cook in. Add the drained black-eyed peas, diced tomatoes (with their juices), and bay leaf.
Stir everything together, then bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 60-80 minutes, stirring occasionally to ensure the peas don’t stick to the bottom of the pot.
Check for doneness by tasting a black-eyed pea—it should be tender but not mushy. Add more broth or water if the liquid level becomes too low during cooking.
Once the peas are cooked through, season with salt, black pepper, and optional hot sauce or red pepper flakes for some heat.
Remove the bay leaf and discard it.
Serve the black-eyed peas hot, garnished with fresh parsley. Pair with cornbread or steamed rice for a complete meal.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7121 mg | 310% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 24.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
