Canned Black Eyed Peas
A quick, delicious, and nutritious dish made with canned black-eyed peas, sautéed onions, and garlic, simmered in vegetable broth.
Ingredients
Main ingredients
- 2 cans black-eyed peas, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup vegetable broth Can use chicken broth for non-vegetarian option
- 2 tablespoons chopped fresh parsley Optional garnish
Instructions
Preparation
- Gather all your ingredients. Drain and rinse the black-eyed peas under cold water to remove the excess sodium. Chop the onion and mince the garlic.
Cooking Base
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Adding Garlic
- Stir in the minced garlic and cook for another minute, being careful not to burn it.
Adding Spices
- Add the drained black-eyed peas to the skillet. Sprinkle in the smoked paprika, salt, and black pepper, and stir well to combine.
Including Liquid
- Pour in the vegetable broth and give everything a good stir.
Simmering
- Increase the heat to bring the mixture to a simmer. Once it bubbles, reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally.
Final Touches
- Taste and adjust the seasoning if necessary.
Garnishing
- Sprinkle fresh parsley on top before serving. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to 3 months. Reheat as needed.