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Discovering the Heart of Southern Black Eyed Peas

Southern Black Eyed Peas made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup dried black-eyed peas
  • 4 cups water or low-sodium broth
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Rinse the black-eyed peas under cold water and sort through them.
  2. Soak the black-eyed peas in water for at least 6 hours or overnight.
  3. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  4. Add minced garlic and smoked paprika, stirring for an additional minute.
  5. Pour in the soaked black-eyed peas along with the soaked water or broth.
  6. Add the bay leaf and season with salt and pepper. Bring to a boil, then reduce heat to a simmer.
  7. Cover and simmer for 45 minutes to 1 hour, or until the peas are tender.
  8. Once tender, taste and adjust seasoning as necessary. Remove the bay leaf before serving.