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Ina Garten Black-Eyed Peas Recipe

Ina Garten Black-Eyed Peas
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Ina Garten’s Black-Eyed Peas are a savory and aromatic dish made with black-eyed peas simmered in a flavorful broth with onions, garlic, and herbs. This versatile recipe can be enjoyed on its own, served over rice, or paired with cornbread for a classic Southern meal.

Ingredients

  • Dried black-eyed peas: 1 pound (about 2 cups).
  • Olive oil: 2 tablespoons.
  • Onion: 1 large, diced.
  • Garlic: 3 cloves, minced.
  • Celery: 2 stalks, diced.
  • Carrot: 1 large, diced.
  • Chicken stock or vegetable broth: 4 cups.
  • Water: 2 cups.
  • Bay leaves: 2.
  • Fresh thyme: 2 sprigs, or 1/2 teaspoon dried thyme.
  • Salt: 1 teaspoon, or to taste.
  • Black pepper: 1/2 teaspoon, freshly ground.
  • Optional garnish: Chopped parsley or scallions.

Instructions

Step 1: Soak the peas

  • Place the dried black-eyed peas in a large bowl and cover with water. Let them soak for 6–8 hours or overnight. Drain and rinse before cooking.

Step 2: Sauté the aromatics

  • In a large pot, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrot. Sauté for 5–7 minutes, or until the vegetables are softened and fragrant.

Step 3: Add the broth and herbs

  • Pour in the chicken stock and water. Stir in the bay leaves and thyme. Bring to a gentle boil.

Step 4: Cook the peas

  • Add the soaked black-eyed peas to the pot. Reduce the heat to low, cover, and simmer for 45–60 minutes, or until the peas are tender but not mushy. Stir occasionally and add more water or broth if needed.

Step 5: Season and serve

  • Remove the bay leaves and thyme sprigs. Season the peas with salt and black pepper to taste. Garnish with chopped parsley or scallions if desired. Serve warm as a side dish or over rice.

Find it online: https://inagartencooks.com/ina-garten-black-eyed-peas/