Okra and Black Eyed Peas
A flavorful and nutritious Southern dish combining okra and black-eyed peas, perfect for family gatherings or quick weeknight dinners.
Ingredients
Main Ingredients
- 1 lb fresh okra, sliced Make sure to select fresh, tender okra.
- 2 cups cooked black-eyed peas (canned or freshly cooked) If using canned, ensure they are drained and rinsed.
- 2 tablespoons olive oil Can substitute with any other cooking oil.
- 1 medium onion, diced Provides aromatic flavor.
- 3 cloves garlic, minced Enhances the dish's overall flavor.
- 2 cups vegetable broth Can also use chicken broth for non-vegetarian option.
- to taste salt and pepper Adjust based on preference.
- to taste cayenne or paprika Optional for added spice.
Instructions
Preparation
- Gather all your ingredients. Wash and slice the okra. If using canned black-eyed peas, drain and rinse them under cold water. Dice the onion and mince the garlic.
Cooking the Base
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, approximately 3-4 minutes.
Add Okra
- Stir in the sliced okra and cook for about 5-7 minutes until it begins to soften and slightly caramelizes.
Incorporate Black-Eyed Peas
- Add the cooked black-eyed peas to the skillet, stirring to combine. Cook for another 2-3 minutes.
Pour in Broth
- Add the vegetable broth and stir together, ensuring the okra and black-eyed peas are immersed.
Seasoning
- Season with salt, pepper, and optional spices, adjusting to taste.
Simmering
- Allow to come to a gentle simmer. Reduce heat to low, cover, and let simmer for about 10 minutes.
Final Touches
- Taste and adjust seasonings as needed before removing from heat.
Serving
- Serve warm, garnished with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage. Reheat gently and add moisture if needed.