Baked Black-Eyed Peas
A comforting and satisfying baked dish featuring earthy black-eyed peas and fresh vegetables, perfect for any occasion.
Ingredients
Main ingredients
- 2 cups black-eyed peas Rinsed and drained
- 1 medium onion, chopped Provides foundational flavor
- 2 cloves garlic, minced Adds aroma and flavor
- 1 medium bell pepper, chopped Can use any color
- 1 teaspoon smoked paprika Gives the dish a smoky flavor
- to taste Salt and pepper Adjust per preference
- 2 cups vegetable broth Use gluten-free if necessary
- 2 tablespoons olive oil For sautéing
- optional Diced tomatoes, greens, or other favorite vegetables For customization
Instructions
Preparation
- Rinse the black-eyed peas in cold water and drain.
- Chop the onion, mince the garlic, and dice the bell pepper.
Cooking Base
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic, and sauté for about 5 minutes until the onion is translucent.
Adding Vegetables
- Add the chopped bell pepper and any optional vegetables. Cook for an additional 3-4 minutes.
Mixing Ingredients
- Stir in the drained black-eyed peas, smoked paprika, salt, and pepper, mixing everything thoroughly.
Simmering
- Pour the vegetable broth into the skillet and bring to a gentle simmer.
Baking
- Transfer the mixture to a greased baking dish and cover with aluminum foil.
- Bake in a preheated oven at 350°F (175°C) for 45-60 minutes.
Final Check
- Check the peas for tenderness and return to the oven if they are still firm.
Serving
- Remove the foil and allow to cool for a few minutes before serving.
- Garnish with fresh herbs if desired.
Notes
Great for leftovers and can be customized with different vegetables or spices. For a vegan version, ensure the broth is plant-based.