Tender Southern black-eyed peas simmered with onions, garlic, and smoked paprika. Ready in 25 minutes.
# 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 - 1 1/2 cups vegetable or chicken broth
→ Seasonings
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon dried thyme
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon salt or to taste
10 - 1 bay leaf
→ Optional Additions
11 - 1/2 cup diced tomatoes, canned or fresh
12 - 1/4 teaspoon cayenne pepper for heat
13 - 2 tablespoons chopped fresh parsley for garnish
# How to Cook:
01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 3 to 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, thyme, black pepper, salt, bay leaf, and diced tomatoes if using.
04 - Bring 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 and serve immediately.
