This Black Eyed Peas with Corn & Tomatoes recipe is full of color, flavor, and comfort. Every spoonful gives you a taste of creamy peas, sweet corn, and juicy tomatoes simmered to perfection. It’s a quick, hearty side dish or even a light main meal that brings warmth to your table any day of the week.
Why You’ll Love This Recipe
- Simple one-pot dish that’s perfect for busy weeknights.
- Loaded with fresh vegetables and plant-based protein.
- Great for parties or gatherings with wholesome flavor.
Ingredients
Fresh, colorful, and pantry-friendly ingredients make this fresh black eyed peas recipe a healthy winner.
- Fresh black-eyed peas: Earthy and creamy, the star of this dish. If you’re cooking fresh black eyed peas, they bring a soft bite and more flavor than canned ones.
- Corn kernels: Adds sweetness and crunch that balances the peas beautifully.
- Diced tomatoes: Juicy and tangy, they create the perfect sauce base for this black eyed peas recipe stove top.
- Onion and garlic: Bring aromatic depth to the simmering pot.
- Olive oil: For sautéing and enhancing flavor richness.
- Vegetable broth: Keeps it vegetarian and full of flavor, great for a black eyed peas recipe vegetarian twist.
- Smoked paprika and cumin: Add warmth and gentle spice that ties everything together.
- Fresh parsley: For garnish and freshness in every bite.
- Salt and pepper: To balance and lift all the natural flavors.
Step-by-Step Instructions
Follow these simple steps to make this delicious pot of black eyed peas with vegetables and corn.
- Heat olive oil in a large pot over medium heat. Add diced onions and garlic, and sauté until golden and fragrant.
- Stir in the diced tomatoes and cook for 2 to 3 minutes to release their juices.
- Add fresh black eyed peas and corn. Mix gently so all the ingredients are coated in the tomato mixture.
- Pour in the vegetable broth, add smoked paprika and cumin, then season with salt and pepper.
- Bring everything to a gentle boil, then reduce heat to low and let it simmer for 25 to 30 minutes until peas are tender.
- Once cooked, adjust seasoning to taste and sprinkle fresh parsley on top before serving warm.
Pro Tips
- If you use dried peas, soak them overnight for quicker cooking.
- For extra creaminess, mash a few peas in the pot before serving.
- Want extra depth? Stir in a teaspoon of tomato paste while sautéing.
- This recipe also works great as an instant pot black eyed peas recipe for busy days.
Mistakes to Avoid
- Don’t skip sautéing the onion and garlic, it’s what builds the rich base of this black eyed peas with corn & tomatoes recipe.
- Avoid overcooking the peas, they should stay creamy not mushy.
- Don’t forget to season in layers for the best flavor.
Black Eyed Peas with Corn & Tomatoes
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 cups fresh black-eyed peas
- 1.5 cups corn kernels
- 1 can diced tomatoes about 14 oz
- 1 onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and garlic, and sauté until golden and fragrant.
- Stir in the diced tomatoes and cook for 2 to 3 minutes to release their juices.
- Add fresh black eyed peas and corn. Mix gently so all the ingredients are coated in the tomato mixture.
- Pour in the vegetable broth, add smoked paprika and cumin, then season with salt and pepper.
- Bring everything to a gentle boil, then reduce heat to low and let it simmer for 25 to 30 minutes until peas are tender.
- Once cooked, adjust seasoning to taste and sprinkle fresh parsley on top before serving warm.
Notes
- If you use dried peas, soak them overnight for quicker cooking.
- For extra creaminess, mash a few peas in the pot before serving.
- Stir in a teaspoon of tomato paste while sautéing for extra depth.
Serving Suggestions
Serve it with fluffy rice, cornbread, or as part of a healthy black-eyed pea salad. It also pairs beautifully with grilled veggies or baked potatoes. This makes it one of those easy vegetables for party sides that everyone loves.
FAQs
How do I make sure my black-eyed peas are soft but not mushy?
Keep an eye on your cooking time. Fresh black-eyed peas usually take about 25 to 30 minutes. Check them around the 25-minute mark. They should be tender when pressed but still hold their shape. If you’re using dried peas, soak them overnight for even cooking.
Can I make this recipe in an Instant Pot?
Yes, absolutely. For an Instant Pot black eyed peas recipe, just sauté your onion, garlic, and tomatoes using the sauté function, add the remaining ingredients, then pressure cook for 10 minutes with a natural release. It’s fast, easy, and keeps all the flavor locked in.
Can I add more vegetables to this dish?
Definitely. Try bell peppers, zucchini, or even diced carrots. It’s a versatile black-eyed peas with vegetables dish that adapts to whatever you have in the fridge. Just remember to adjust the simmer time so everything cooks evenly.
Conclusion
Warm, colorful, and full of comfort, this Black Eyed Peas with Corn & Tomatoes recipe brings together simple ingredients and bold flavor in one cozy bowl. Perfect for weeknights or potlucks, it’s a dish you’ll want to pin and make again.
Save this recipe to your Pinterest board so you can enjoy it again whenever you crave something hearty, healthy, and homemade.
