Black Eye Peas Recipe

Soak (if using dried)

Rinse the dried black-eyed peas under cold water and remove any stones or damaged beans. For best texture, soak in cold water to cover by 2 inches for 4–6 hours or overnight. Drain and rinse before cooking. (If using canned peas, drain and rinse and skip to the cooking step.)

Simmer beans

In a large pot or Dutch oven, combine the drained soaked beans (or canned beans), 6 cups chicken or vegetable broth and 1 cup water, and 2 bay leaves. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer.

Prepare aromatics

While the beans come to a simmer, dice the onion, carrot and celery and mince the garlic. Strip leaves from thyme sprigs if using fresh and set aside.

In a 10–12 inch skillet or the same pot if wide enough, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrot and celery (mirepoix) and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and thyme and cook 30–60 seconds more until fragrant, being careful not to brown the garlic.

Add the softened aromatics to the simmering beans. Stir to combine.

Stir in 1 teaspoon smoked paprika, 1 teaspoon ground black pepper and 1/4 teaspoon cayenne into the pot. Taste the cooking liquid after 20–25 minutes of simmering and add 1 3/4 teaspoons salt (or to taste). Continue to simmer, uncovered or partially covered, until beans are tender but not falling apart: 25–45 minutes for soaked dried beans (canned will need 10–15 minutes to meld flavors). Stir occasionally and skim any foam that appears.

If the pot reduces too much and beans are not yet tender, add additional hot water or broth 1/2 cup at a time to maintain coverage. Remove and discard bay leaves and thyme stems before serving.

Once beans are tender, stir in 1 tablespoon apple cider vinegar and adjust seasoning with additional salt, pepper or hot sauce to taste. The vinegar brightens the dish; add gradually and taste.

If you want a slightly creamier texture, mash about 1 cup of the cooked beans against the side of the pot with a spoon and stir back in to thicken the broth.

Ladle the black-eyed peas into bowls and garnish with chopped parsley or cilantro, sliced scallions and a few drops of hot sauce if using. Serve hot with rice, cornbread, or greens.