Description
A simple and flavorful black-eyed peas recipe using canned beans for quick preparation.
Ingredients
Scale
- 2 cans (15 oz each) black-eyed peas, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 bay leaf
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté for 3-4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds.
- Add drained black-eyed peas, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Pour in vegetable broth and add the bay leaf.
- Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Remove the bay leaf before serving.
- Garnish with fresh parsley if desired.
Notes
- For a spicier version, add 1/4 teaspoon cayenne pepper.
- You can substitute vegetable broth with water if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 2g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: black-eyed peas, canned beans, easy recipe, vegetarian side dish