Get ready to embark on a culinary journey that will transport you straight to the heart of Southern comfort food! These black eyed peas are not just another side dish - they're a flavor-packed experience that promises to elevate your meal from ordinary to extraordinary. With a perfect blend of smoky paprika, tender legumes, and a rich, hearty texture, Lisa's recipe is about to become your new go-to comfort food that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup dried black eyed peas
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon smoked paprika
Instructions
- Sort and rinse the dried black eyed peas thoroughly, removing any small stones or damaged peas. Place the peas in a large bowl and cover with cold water, allowing them to soak for at least 4-6 hours or overnight for best results.
- After soaking, drain and rinse the black eyed peas under cool running water to remove any excess starch.
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add the minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Pour in 4 cups of water and add the soaked black eyed peas, bay leaf, salt, black pepper, and smoked paprika. Stir to combine all ingredients thoroughly.
- Bring the mixture to a rolling boil, then reduce heat to low and cover the pot with a tight-fitting lid. Simmer gently for 45-60 minutes, stirring occasionally to prevent sticking.
- Check the peas for tenderness around 45 minutes. They should be soft but not mushy. If needed, add a little more water and continue cooking until desired consistency is reached.
- Once peas are tender, remove the bay leaf and taste for seasoning. Adjust salt and pepper as needed.
- Let the black eyed peas rest for 10 minutes before serving to allow the flavors to meld together. Serve hot as a side dish or main course.
Tips
- Soaking is crucial: Always soak your dried black eyed peas for 4-6 hours or overnight. This reduces cooking time and helps improve digestibility.
- Fresh is best: Use fresh spices like smoked paprika to enhance the overall flavor profile of the dish.
- Low and slow is the key: Simmer the peas gently to ensure they become tender without falling apart.
- Don't skip the resting time: Letting the peas rest for 10 minutes after cooking allows the flavors to fully develop and integrate.
- Check liquid levels: Add a little extra water if needed during cooking to prevent the peas from drying out or sticking to the pot.
- Customize your seasoning: Feel free to add a ham hock or bacon for extra depth of flavor, or keep it vegetarian for a lighter dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 11g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
