Canned Black Eyed Peas Recipe for Busy Weeknights
Quick, comforting, and packed with Southern flavor, this canned black eyed peas recipe is perfect for busy weeknights. Made with pantry staples like canned peas, onion, garlic, and broth, it's hearty, vegan-friendly, and endlessly adaptable. Add collard greens, hot sauce, or spoon it over rice or cornbread for a soul-satisfying meal.
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.