There’s a special place in my Southern kitchen for a trusty can of black eyed peas. Whether you’re feeling nostalgic or just plain hungry, this canned black eyed peas recipe is here to save dinner. It’s fast, hearty, and full of flavor and honey, it doesn’t skimp on the comfort.
Why You’ll Love This Recipe
- Quick pantry-friendly meal, ready in 20 minutes
- Warm, Southern flavor without the all-day simmer
- Perfect for weeknights, potlucks, or New Year’s good luck
What You’ll Need to Get Cookin’
This dish uses simple pantry staples with a few fresh touches. Here’s why each one matters:
Canned black eyed peas: The star. Already cooked and tender, they bring earthy, creamy goodness in a fraction of the time it takes to prep dried black eyed peas recipes.
Yellow onion: Caramelizes beautifully to add sweet-savory depth.
Garlic: Because no Southern pot is complete without it. Period.
Smoked paprika + thyme: This is where the magic happens smoky, herbal, and warming all at once.
Vegetable broth: Helps blend the flavors while keeping this a vegan black eyed peas recipe.
Olive oil: We’re sautéing with love, not just heat.
Collard greens (optional): Add them in if you love that classic black eyed peas and collard greens combo rich, earthy, and oh-so-traditional.
How to Make It Step-by-Step
Heat a big ol’ skillet over medium heat and drizzle in olive oil. Toss in your chopped onion and let it sweat until golden about 5 minutes. Then stir in the garlic and smoked paprika, letting everything get cozy and fragrant.
Next, pour in your canned black eyed peas (liquid drained), add your thyme, and splash in the vegetable broth. Simmer for 10–15 minutes until the liquid thickens and your kitchen smells like Sunday supper.
If you’re adding collards, now’s the time. Throw them in and simmer another 5–7 minutes until they’re wilted and happy.
Season with salt and pepper, taste, and serve warm. Yes ma’am, that’s it.
Common Pitfalls to Skip
Listen, even a simple canned black eyed peas recipe can get messed up if we’re not careful. Don’t make these mistakes:
Not rinsing the peas: The can liquid can dull the flavor. Give them a quick rinse unless your label says “seasoned.”
Over-seasoning before tasting: Canned peas can be salty. Always taste before adding more.
Skipping the aromatics: Onion and garlic build the backbone of this dish. Don’t rush this part.
A Little Bonus from Me to You
Wanna give this dish a twist? Fold in some rice or quinoa for a hearty bowl meal. Or spoon it over warm cornbread (my personal favorite messy in the best way). This same base also plays well with sausage if you’re not keeping it vegan. Just brown the meat first and follow the same steps.
If you’re a freezer meal prepper, this freezes beautifully. Portion it into containers and you’ve got weeknight comfort in your back pocket. It’s one of those easy black eyed peas recipes that’s just as good on day four.
Canned Black Eyed Peas Recipe for Busy Weeknights
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 2 cans black eyed peas drained and rinsed
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 cup vegetable broth
- 2 tbsp olive oil
Optional
- 2 cups collard greens chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until golden, about 5 minutes.
- Add garlic and smoked paprika, stirring for about 1 minute until fragrant.
- Add black eyed peas, thyme, and vegetable broth. Stir and bring to a simmer.
- If using, add collard greens. Simmer for 10–15 minutes until greens are tender and flavors have melded.
- Season with salt and pepper to taste. Serve warm with rice, cornbread, or as a hearty side.
Notes
- Enhance the flavor with a splash of apple cider vinegar or hot sauce before serving.
- Serve with rice, quinoa, or baked sweet potatoes.
- This dish is also freezer-friendly and perfect for meal prep.
Ways to Dish It Up
This recipe is a chameleon, y’all. Serve it:
- As a main dish with rice, quinoa, or warm crusty bread
- On top of baked sweet potatoes
- Cold as a next-day black eyed peas salad
- Or with a side of cornbread and collards for a New Years black eyed peas tradition
FAQs
Can I use frozen black eyed peas instead of canned?
Absolutely! Just simmer them in broth with aromatics until tender. They’ll soak up more flavor this way and work beautifully in this frozen black eyed peas recipe approach.
What if I want to cook it on the stove top longer?
You can simmer this black eyed peas recipe stove top for longer on low heat. Add extra broth and let it stew like grandma did—just make sure to keep it from drying out.
Can I add meat to this recipe?
Yes! Crumbled sausage, diced ham, or even bacon works well. Just cook your meat first, then build your flavors around it before adding the peas. Think of it like a shortcut black eyed pea casserole.
Do canned peas have the same flavor as fresh or dried?
Not quite. Fresh black eyed peas recipe lovers know that fresher peas are a little firmer and more buttery. But canned peas still hold their own—especially when you boost flavor with herbs and good cooking technique.
Let’s Wrap This Pot of Goodness Up
There’s something so homey and forgiving about a canned black eyed peas recipe. It’s no-fuss, full-flavored, and endlessly adaptable. Whether it’s your go-to on busy weeknights or part of your New Years black eyed peas ritual, this dish keeps your pantry and your soul fed.
Want to dive deeper into black eyed peas’ versatility? Check out this Vegetarian Times pantry guide for more ways to make them sing.