“Quick Black-Eyed Peas”

Let’s celebrate Black History Month with some true Southern classics. My recipe for Quick Black-Eyed Peas is made with canned black-eyed peas.

No soaking dry beans overnight and no long slow cooking the next day. This easy recipe can be prepared any night of the week and produces less servings.

Best of all, you still get that beautiful smokey, savory flavor and creamy texture of the peas. Of course, bacon appears in the recipe for seasoning purposes. No black-eyed pea would be caught without their partner in crime. Smokiness is a must.

Quick Black-Eyed Peas

As tradition would have it, these peas are eaten on New Years Day, however, many Southern households eat black-eyed peas as a staple to any meal like other vegetables. Other regions of the world like, Turkey, Europe, along with Africa enjoy these versatile peas.

I created the recipe because I wanted black-eyed peas and knew I wouldn’t be able to consume a big pot. The peas do freeze well so keep this in mind when checking out my other recipe for “Black-Eyed Peas and Collard Greens”.

Quick Black-Eyed Peas

Black-eyed are a healthy source of protein and 11 grams of fiber per 1 cup serving. These peas were one of my dad’s favorite beans so eating them once a week was very common.

Growing up with your father as resident gardener, these peas were canned and stored to be eaten all winter long.

Black-eyed peas are also great for salads, salsas and dips. The peas are tender and creamy in texture allowing them to soak in flavor easily. Simple recipe and big flavor.

Quick Black-Eyed Peas

How do you make this recipe? Start with a can of black-eyed peas and draining and discarding liquid.

In a medium saucepan, fry bacon until crispy. Remove and drain on paper towel. Chop and reserve for later.

Remove all but 2 Tablespoons of bacon fat. Stir in onion and cook until beginning to soften.

Add in garlic powder, red pepper flakes, peas and chicken broth. Stir and bring peas to boil. Reduce heat to low simmer and cover. Cook for about 45 minutes. Add in salt and freshly ground pepper to taste.

Serve the peas as a main dish with a side of hot cornbread to soak up the broth. Amp up dinner with black-eyed peas as a flavorful side to your favorite meats, poultry and seafood. You just can’t go wrong. So good!

Quick Black-Eyed Peas

If you’ve never eaten black-eyed peas, this is the recipe to try because it’s small in servings. Introduce your family to this quick and easy recipe for a change. This is a stick to your rib’s kind of meal. Enjoy!

Make this recipe? Leave me a message below, #chowdownlowdown, @chowdownlowdown or @michelleheyden.

 

Quick Black-Eyed Peas

1 – 15.8 oz. can black-eyed peas, drained

4 strips bacon, cooked crisp and chopped, reserve 2 T. bacon fat

1 small onion, chopped

1/4 t. garlic powder

1/4 t. red pepper flakes

1 ¾ cups low-sodium chicken broth, as needed

Kosher salt and freshly ground black pepper, to taste

Chopped green onions, for garnish

 

In a medium saucepan over medium-high heat, fry bacon until crisp and fat rendered. Remove all but 2 T. bacon fat in saucepan. Chop bacon and set aside.

Add onion to saucepan and cook for several minutes until soft, about 3 minutes.

Stir in black-eyed peas, garlic powder, red pepper flakes, and chicken broth. Stir in reserved bacon. Bring to boil, cover then reduce heat to low simmer, cooking, stirring occasionally for 45 minutes. Season with salt and black pepper to taste.

Serve topped with chopped green onions and warm cornbread on the side.

 

Makes 2 servings.