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Baked Black-Eyed Peas

A delicious and healthy dish packed with protein and fiber, perfect for a cozy dinner or comfort meal any day of the week.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups black-eyed peas, cooked Can use canned black-eyed peas, just rinse and drain.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 1 medium carrot, diced
  • 2 cups vegetable broth Ensure broth is plant-based for a vegan dish.
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • to taste Olive oil For sautéing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, bell pepper, and carrot, and sauté until tender.
Assembly and Baking
  1. Combine the cooked black-eyed peas with the sautéed vegetables in a baking dish.
  2. Pour in the vegetable broth and season with thyme, paprika, salt, and pepper.
  3. Stir well, cover with foil, and bake for 30-40 minutes.
  4. Remove the foil and bake for an additional 10-15 minutes, until the top is slightly crispy.
Serving
  1. Serve warm and enjoy as a main dish or side.

Notes

To store leftovers, let cool completely and transfer to an airtight container. Can be kept in the refrigerator for up to 3-4 days or frozen for up to 2 months. Soak dried black-eyed peas overnight if using instead of canned. Consider adding zucchini or corn for flavor, and cayenne pepper for heat.