Best Canned Black Eyed Peas Recipe
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Description
Black-eyed peas are a staple in Southern cuisine, and for a good reason. They are delicious, nutritious, and easy to prepare. Canned black-eyed peas are a quick and convenient way to enjoy this classic dish without having to soak and cook dried beans for hours. In this recipe, we will show you how to make the best-canned black-eyed peas that are flavorful, tender, and perfect for any occasion.Prep Time
The prep time for this recipe is minimal, as most of the ingredients come from the can. You will need about 10 minutes to chop the onion, celery, and bell pepper, and another 5 minutes to sauté them in a skillet. The total prep time should be around 15-20 minutes.Cook Time
The cook time for this recipe is also minimal, as the canned black-eyed peas are already cooked. You will need to simmer them with the sautéed vegetables and spices for about 20-25 minutes to allow the flavors to meld together. The total cook time should be around 25-30 minutes.Ingredients
- 2 cans of black-eyed peas, drained and rinsed
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 tablespoons of olive oil
- 2 cups of vegetable broth
Equipment
- A large skillet
- A spatula
- A measuring spoon
- A can opener
- A sharp knife
- A cutting board
Method
- Heat the olive oil in a large skillet over medium-high heat.
- Sauté the chopped onion, celery, and bell pepper until they are tender and translucent, about 5 minutes.
- Add the minced garlic, smoked paprika, cumin, dried thyme, salt, and black pepper to the skillet, and cook for another 1-2 minutes, stirring constantly.
- Add the drained and rinsed black-eyed peas to the skillet, along with the vegetable broth.
- Stir to combine all the ingredients, and bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes.
- Remove the lid, and let the mixture simmer for another 5-10 minutes, or until the liquid has reduced and thickened slightly.
- Remove the skillet from the heat, and let it cool for a few minutes before serving.
- Garnish with chopped parsley or scallions, if desired.
- Serve hot with rice, cornbread, or your favorite side dish.
Notes
This recipe is versatile and can be adjusted to your taste preferences. You can add more or less spice, adjust the salt and pepper levels, or add other vegetables like carrots or tomatoes. You can also use chicken broth instead of vegetable broth for a meatier flavor.Nutrition Info
This recipe yields about 6 servings, with each serving containing approximately:- Calories: 156
- Protein: 6g
- Fat: 5g
- Carbohydrates: 23g
- Fiber: 5g
- Sugar: 3g
- Sodium: 727mg
Recipes FAQ
Can I use dried black-eyed peas instead of canned?
Yes, you can use dried black-eyed peas, but you will need to soak them overnight and cook them separately before adding them to the skillet. Follow the package instructions for soaking and cooking, and then proceed with the recipe.Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw them in the refrigerator overnight before reheating them in a skillet or microwave.Recipe Tips
- Make sure to rinse the canned black-eyed peas thoroughly to remove any excess salt or preservatives.
- You can add a splash of vinegar or hot sauce to the skillet for a tangy or spicy kick.
- If the mixture is too thick or dry, add more broth or water to thin it out.
- If you want a creamier texture, you can mash some of the black-eyed peas with a fork or potato masher before adding them to the skillet.
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