Quick Frozen Black-Eyed Peas (Print Version)

Tender frozen black-eyed peas simmered with onion, garlic, and smoked paprika for a quick Southern favorite.

# What You'll 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

# How-To Steps:

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

# Expert Tips:

01 -
  • It's ready in under 30 minutes, which means you can actually enjoy your dinner instead of standing at the stove.
  • The smoked paprika does something magical that makes frozen peas taste almost as good as if you'd soaked dried ones overnight.
  • It's naturally vegetarian, filling, and tastes even better the next day—making it perfect for meal prep.
02 -
  • Never skip removing the bay leaf—I learned this lesson when my mother-in-law bit into one and made a face I'll never forget.
  • The dish thickens as it sits, so if you're making it ahead, add a splash more broth when you reheat it.
03 -
  • Make a double batch—this freezes beautifully and tastes even better after a day or two in the cold.
  • If your broth is particularly salty, use low-sodium and adjust seasoning at the end rather than regretting it halfway through.
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