Quick and Delicious Canned Black Eyed Peas for Busy Nights

A quick and delightful recipe using canned black eyed peas, perfect for busy nights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Southern

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tbsp Olive Oil Adds richness and aids in sautéing; substitute with any neutral oil if desired.
0.5 medium Onion, finely chopped Provides depth of flavor; can be swapped with shallots for a milder taste.
2 cloves Garlic, minced Enhances aroma and flavor profile; fresh garlic is recommended, but garlic powder can be used if needed.
15 oz Canned Black Eyed Peas, drained and rinsed The star of the dish, packed with protein and fiber; opt for low-sodium varieties for better salt control.

For Flavor

0.5 tsp Smoked Paprika Contributes a smoky flavor; substitute with sweet paprika or chili powder for a different taste.
0.25 tsp Cayenne Pepper, optional Adds heat; omit if you prefer a milder dish.
Salt and Black Pepper to taste Enhances overall flavor; adjust according to seasoning preferences.

For Cooking Liquid

0.25 cup Chicken Broth or Water Provides moisture and added flavor; use vegetable broth for a vegetarian version.
1 tbsp Apple Cider Vinegar Balances flavors with acidity; lemon juice or white wine vinegar can be used as alternatives.
0.5 tsp Sugar, optional Helps to balance acidity; can be omitted if desired.

For Garnish

Fresh Herbs (chopped parsley or green onion) Adds freshness and color, enhancing the final dish’s appeal.

Equipment

medium skillet

Method

Step-by-Step Instructions

In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to shimmer slightly.
Add 0.5 medium finely chopped onion to the skillet, stirring occasionally for about 3 minutes.
Stir in 2 minced garlic cloves and let them cook for an additional 30 seconds.
Sprinkle in 0.5 teaspoon smoked paprika, 0.25 teaspoon cayenne pepper (if using), salt, and black pepper to taste.
Gently fold in the drained and rinsed 15 oz can of black eyed peas using a spatula.
Add 0.25 cup of chicken broth (or water) to the skillet, ensuring everything is well combined.
Reduce the heat to low and let it simmer for about 8-10 minutes uncovered.
Remove the skillet from heat. Stir in 1 tablespoon of apple cider vinegar and optional 0.5 teaspoon sugar.
Serve warm, garnished with freshly chopped parsley or green onions.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

This dish tastes even better the next day, so feel free to double the recipe for easy lunches packed with protein and fiber.

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