How To Cook Frozen Black-Eyed Peas Like A Southern Mama
This Southern-style black-eyed peas recipe transforms a humble bag of frozen peas into a comforting, flavorful dish simmered with aromatics, tomatoes, and broth. It’s hearty, easy to prepare, and perfect for weeknight dinners or soulful holiday sides, no soaking needed.
Equipment
- Heavy-bottomed pot
Ingredients
- 1 lb Frozen Black-Eyed Peas quick, hearty, and no soaking required
- 1 Yellow Onion diced; adds depth and sweetness as it cooks down
- 3 cloves Garlic Cloves minced; gives the peas their bold backbone
- 1 leaf Bay Leaf classic earthy note that lingers
- 1 tsp Smoked Paprika adds a warm, slightly smoky undertone
- 1 can Diced Tomatoes 14.5 oz, undrained; adds body and acidity
- 4 cups Vegetable Broth liquid gold that brings it all together
- 1 tbsp Olive Oil just enough to carry aromatics and coat nicely
- to taste Salt
- to taste Black Pepper
- 2 tbsp Fresh Parsley or Thyme chopped; to finish with brightness and a pop of green
Instructions
- Warm up the olive oil in a heavy-bottomed pot over medium heat.
- Add diced onion and sauté until translucent and fragrant.
- Stir in garlic and smoked paprika for about a minute.
- Add frozen black-eyed peas and the undrained can of diced tomatoes.
- Pour in the vegetable broth to just cover the peas. Add the bay leaf.
- Bring to a boil, then reduce to a simmer. Partially cover and cook for 40–45 minutes.
- Season with salt and pepper to taste. Let rest for 10–15 minutes to thicken and develop flavor. Garnish with fresh parsley or thyme before serving.
Notes
- Let your peas rest after cooking they’ll thicken and soak up even more flavor.
- Serve over rice, with cornbread, or fold into salads or stews.
- Add collard greens or vegan sausage for extra Southern flair.