Simple Southern Inspired Black-Eyed Peas Recipe for Two

Eating black-eyed peas on new years day is an old southern tradition said to bring prosperity and good luck in the new year. My southern-inspired canned black-eyed peas recipe is both quick and easy. Enjoy this classic comfort food with a slice of homemade cornbread for the perfect addition to this New Years Day meal.

Blackeyed Peas Web Story

The flavor in my new years day blackeye peas recipe comes from the spices, not pork.

Table of Contents

• Black eyed Peas Recipe Ingredients
• Recipe Instructions
• 📖 Recipe

Also, I never presoak my beans, I think it's an unnecessary step and it's easier to just cook a little longer. You may prefer the presoak method and I understand, so please proceed as comfortable. 🙂

Black eyed Peas Recipe Ingredients

• Dried Black eyed peas: pick through the beans and pick out any stones, then rinse.
• Butter: you can substitute olive oil or vegetable oil.
• Onion: brown, white, or yellow onion.
• Celery: you can also substitute a couple of sprinkles of dried celery seed.
• Chicken broth: I use Better Than Bouillon, and instead of 1 teaspoon per 8 ounces of water, I use 1 teaspoon dissolved in 12 ounces of water.
• Spinach: use canned or frozen.
• Cajun spice blend: you can buy a premixed version or mix your own. My spice blend contains; paprika, black pepper, cayenne, garlic powder, and a touch of cinnamon.
• Tomato: you can use canned or fresh diced tomatoes. My preference is to use the small Campari tomatoes, which always seem to be perfectly ripe.

• Using Canned Black eyed peas: Using canned pbeans is a real time saver and they taste great. Drain and rinse the canned blackeyed peas. Saute the onion,celery, and tmato in a skillet, add iabout ¼ cup of chicken broth or water, add the peas, spinach, and spices Simmer for about 10-15 mnute. Easy PEASy, corny pun inteneted. 🙂

Recipe Instructions

Pick out any pebbles and rinse the black-eyed peas. Leave the peas in a measuring cup and pour boiling water over them. They will swell slightly.

In a 2 quart pot, melt the butter and saute the onion, celery, and tomato for 3-4 minutes. My 2.25-quart french oven is perfect for making small batches of soups and beans.

Drain the blackeyed peas and stir together with the sauteed onion, celery, and tomatoes, for about 1 minute.

Pour in 2 cups of chicken broth and 1 cup water, bring to a boil over medium-high heat. Lower heat and simmer and cover with the lid slightly ajar.

Continue simmering until the broth starts to turn creamy and the beans are soft about 2 hours. Stir occasionally, and add more liquid as needed.

Next, add the canned spinach and a teaspoon of the Cajun spice blend and continue cooking uncovered for 15-20 minutes.

Serve with a slice of homemade cornbread