Easy Black-Eyed Peas Recipe
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 recipe for black-eyed peas is quick and easy. Enjoy this classic comfort food with a slice of homemade cornbread for the perfect addition to this New Year’s Day meal.
What to Love About This Recipe
- The flavor in my new years day blackeye peas recipe comes from the spices, not pork.
- 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
1 tablespoon butter
2 tablespoons onion, chopped
1 celery rib, diced
1 large tomato, diced 0r 3/4 cup canned tomatoes
1/2 cup dried black-eyed peas
2 cups chicken broth
1 cup water
1 teaspoon Cajun spice blend
3/4 cup spinach, canned
Salt and pepper, to taste
- Dried Black eyed peas: pick through the beans and pick out any stones, then rinse. *See the note below if you want to use canned beans.
- 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.
Can I use Canned Black Eyed peas?
- Using Canned Black eyed peas: Using canned beans is a real-time saver and they taste great. Drain and rinse the canned black-eyed peas. Saute the onion, celery, and tomato in a skillet, add about 1/4 cup of chicken broth or water and add the peas, spinach, and spices Simmer for about 10-15 minutes. Easy PEASy, corny pun intended. 🙂
Recipe Instructions
(Note: please see the recipe card at the bottom of the post for the complete written 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 of water, and 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
Recipe FAQ’s
Bring the beans to a boil then reduce the heat to a simmer and reduce the heat to low for a gentle simmer. For a firmer bean, cook uncovered. For a creamier bean, cook covered with the lid slightly ajar for steam to escape.
Steamed cabbage and blackeye peas go together like peas and carrots.
A slice of cornbread on the side is the perfect compliment.
Serve the blackeye peas over rice.
Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.
New Years Day Black Eyed Peas
Ingredients
- 1 tablespoon butter
- 2 tablespoons onion chopped
- 1 celery rib diced
- 1 large tomato diced 0r 3/4 cup canned tomatoes
- ½ cup dried black-eyed peas
- 2 cups chicken broth
- 1 cup water
- 1 teaspoon Cajun spice blend
- ¾ cup spinach canned
- Salt and pepper to taste
Instructions
- Pick out any pebbles and rinse the black-eyed peas. Leave the black-eyed peas in a measuring cup and pour boiling water over them, they will swell slightly. Drain right before adding to the celery and onion.
- In a 2 quart pot, melt the butter and saute the onion, celery, and tomato for 3-4 minutes.
- Add in the dried 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 for about 15-20 minutes..