Crafting Authentic Southern Black Eyed Peas at Home
Southern Black Eyed Peas made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 pound dried black-eyed peas
- 4 cups vegetable or chicken broth
- 4 slices of bacon or sausage
- 1 medium onion diced
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon apple cider vinegar
Instructions
- Soak the black-eyed peas overnight or use the quick-soak method.
- In a large pot, cook the bacon or sausage over medium heat until browned.
- Add the diced onion to the pot and sauté until translucent.
- Stir in the minced garlic and smoked paprika, cooking for another minute.
- Rinse and drain the soaked black-eyed peas, then add them to the pot.
- Pour in the broth, adding the bay leaf, salt, and black pepper.
- Bring the mixture to a simmer, then reduce the heat, cover, and cook for about 45-60 minutes.
- Once the peas are tender, stir in the apple cider vinegar and adjust seasoning if necessary.
- Remove the bay leaf before serving warm or at room temperature.