Are you looking for a flavorful and easy way to incorporate canned black-eyed peas into your meals? Look no further! Canned black-eyed peas are a pantry staple that can be used in a variety of dishes, from soups and stews to salads and casseroles. In this article, we’ll share 18 delicious and creative recipes that showcase the versatility of canned black-eyed peas.
From spicy skillets to creamy casseroles, these recipes are sure to inspire you to get cooking with this humble legume. Whether you’re a busy professional looking for quick weeknight meals or a home cook seeking inspiration for special occasions, we’ve got you covered. So, let’s dive in and explore the many flavors of canned black-eyed peas!
Spicy Blackeyed Peas and Sausage Skillet
A hearty and flavorful one-pot dish that combines the natural sweetness of black-eyed peas with the spicy kick of sausage and a hint of smokiness from bacon. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 pound smoked sausage, sliced
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 cup black-eyed peas, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Cook the bacon in a large cast-iron skillet over medium-high heat until crispy, about 4 minutes. Remove from pan.
2. Add sliced sausage to the same pan and cook until browned, about 5 minutes.
3. Add onion, garlic, cumin, smoked paprika, salt, and pepper to the pan. Cook until the onion is translucent, about 3 minutes.
4. Stir in black-eyed peas, diced tomatoes, and cooked bacon. Bring to a simmer.
5. Reduce heat to low and cook for an additional 10-15 minutes or until the flavors have melded together and the peas are tender.
Cooking Time: 25-30 minutes
Creamy Blackeyed Peas and Rice Casserole
Creamy Blackeyed Peas and Rice Casserole: A comforting, one-pot dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked black-eyed peas
– 2 cups cooked white rice
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup cream of mushroom soup
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté onion and garlic until softened.
3. Add black-eyed peas, cooked rice, cream of mushroom soup, heavy cream, paprika, salt, and pepper. Stir until combined.
4. Pour mixture into a 9×13-inch baking dish. Dot with butter.
5. Bake for 30-35 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Southern Style Blackeyed Peas with Bacon
A classic Southern staple, black-eyed peas are a flavorful and nutritious addition to any meal. This recipe combines the tender peas with crispy bacon for a satisfying side dish.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tablespoons tomato paste
Instructions:
1. Cook the black-eyed peas according to package instructions or by boiling them for 45 minutes until tender.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add the chopped onion and minced garlic to the skillet and sauté until softened.
4. Add the cooked black-eyed peas, cumin, salt, and pepper to the skillet. Stir to combine.
5. Pour in the chicken broth and tomato paste. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
6. Stir in the cooked bacon and serve hot.
Cooking Time: 1 hour 15 minutes
Blackeyed Peas Salad with Lemon Vinaigrette
This refreshing salad combines the creamy texture of black-eyed peas with a zesty lemon vinaigrette, perfect for a light and satisfying meal.
Ingredients:
– 1 cup cooked black-eyed peas
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese for added flavor
Instructions:
1. In a large bowl, combine black-eyed peas, red bell pepper, and parsley.
2. In a small bowl, whisk together lemon juice and olive oil to make the vinaigrette.
3. Pour the vinaigrette over the pea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. If using feta cheese, crumble it on top of the salad and serve immediately.
Cooking Time: 10 minutes
Blackeyed Peas and Collard Greens Stew
This hearty stew is a classic Southern comfort food dish that’s perfect for a chilly evening or as a side to your favorite main course. This simple recipe combines the creamy goodness of blackeyed peas with the rich flavor of collard greens in a savory broth.
Ingredients:
– 1 cup dried blackeyed peas, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 bunch collard greens, chopped (about 4 cups)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the blackeyed peas, water or broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the peas are tender.
5. Add the chopped collard greens and continue to simmer for another 15-20 minutes, or until the greens are wilted.
Cooking Time: About 45-60 minutes total
Quick Blackeyed Peas and Cornbread Bake
Get ready for a comforting one-pot meal that combines the creamy goodness of black-eyed peas with the crumbly delight of cornbread. This recipe is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup dried black-eyed peas, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup cornbread mix
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large pot, combine black-eyed peas, water, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until peas are tender.
3. Stir in cornbread mix and shredded cheese (if using). Transfer mixture to a 9×13-inch baking dish.
4. Bake for an additional 15-20 minutes or until cornbread is golden brown and set.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Blackeyed Peas and Ham Hock Soup
A hearty and flavorful soup that’s perfect for a chilly day or a special occasion. This recipe combines the comforting taste of blackeyed peas with the rich, savory flavor of ham hocks.
Ingredients:
– 1 pound dried blackeyed peas
– 2 pounds smoked ham hocks
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons olive oil
Instructions:
1. Rinse the blackeyed peas and soak them in water for at least 8 hours or overnight.
2. Preheat the oven to 300°F (150°C).
3. Place the ham hocks on a baking sheet and roast for 30 minutes, or until they’re nicely browned.
4. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
5. Add the soaked blackeyed peas, roasted ham hocks, cumin, paprika, salt, and pepper to the pot. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour, or until the peas are tender.
Cooking Time: 2 hours
Garlic Butter Blackeyed Peas with Spinach
This Southern-inspired dish combines the creamy richness of garlic butter with the tender sweetness of black-eyed peas and the earthy goodness of spinach. Perfect as a side or added to your favorite plate, this recipe is sure to please!
Ingredients:
– 1 pound dried black-eyed peas, soaked overnight and drained
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, combine the soaked and drained black-eyed peas and enough water to cover them by about an inch.
2. Bring the mixture to a boil, then reduce heat and simmer for 45-50 minutes or until the peas are tender.
3. While the peas cook, melt the butter in a small skillet over medium heat. Add the garlic and sauté for 1 minute or until fragrant.
4. Stir in the fresh spinach leaves and cook until wilted, about 2 minutes.
5. Drain the cooked black-eyed peas and stir in the garlic butter mixture. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Blackeyed Peas and Tomato Curry
This flavorful and nutritious curry is a great way to enjoy the humble blackeyed pea. It’s a perfect blend of Indian spices, tangy tomatoes, and creamy coconut milk that will leave you wanting more.
Ingredients:
– 1 cup dried blackeyed peas, soaked overnight and drained
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onion, garlic, and cumin until the onion is translucent.
2. Add the diced tomatoes, curry powder, turmeric, and cayenne pepper (if using). Cook for 5 minutes, stirring occasionally.
3. Add the soaked blackeyed peas, coconut milk, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer, then reduce heat and cook for 30-40 minutes or until the peas are tender.
Cooking Time: 35-45 minutes
Blackeyed Peas and Andouille Sausage Gumbo
This classic Southern dish is a staple of Louisiana cuisine, blending the rich flavors of andouille sausage, black-eyed peas, and spicy roux. Perfect for a cold winter’s day or as a comforting side dish.
Ingredients:
– 1 lb andouille sausage, sliced
– 2 cups dried black-eyed peas, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 1 cup diced tomatoes
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups chicken broth
– 1/4 cup all-purpose flour
– 2 tablespoons filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add sausage; cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 8 minutes.
3. Stir in flour to make a roux, cooking for 1 minute.
4. Gradually add chicken broth, paprika, salt, and pepper. Bring to a boil; reduce heat and simmer for 10 minutes.
5. Add black-eyed peas, diced tomatoes, and filé powder (if using). Simmer until peas are tender, about 20-25 minutes.
6. Serve hot over rice or with crusty bread.
Cooking Time: About 40-45 minutes
Blackeyed Peas and Sweet Potato Hash
A hearty and flavorful side dish that combines the traditional Southern flavors of blackeyed peas with the natural sweetness of sweet potatoes. This simple recipe is perfect for a weeknight dinner or as a comforting accompaniment to your favorite main courses.
Ingredients:
– 1 cup dried blackeyed peas, soaked overnight and drained
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine blackeyed peas, sweet potatoes, olive oil, onion, garlic, and smoked paprika. Toss until well combined.
3. Spread the mixture onto a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until sweet potatoes are tender and blackeyed peas are lightly browned.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Blackeyed Peas with Smoked Turkey and Kale
A hearty and flavorful dish that combines the creamy goodness of black-eyed peas with the rich, smoky taste of smoked turkey and nutritious kale. This comforting recipe is perfect for a cozy evening meal.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups chicken broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 clove garlic, minced
– 1 pound smoked turkey breast, diced
– 2 cups kale leaves, stems removed and chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, combine black-eyed peas, chicken broth, olive oil, onion, and garlic.
2. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 45 minutes or until peas are tender.
3. Add diced smoked turkey and chopped kale to the pot. Stir well to combine.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: Approximately 1 hour and 15 minutes.
Blackeyed Peas and Jalapeño Cornbread Casserole
This hearty casserole combines the creamy goodness of blackeyed peas with the spicy kick of jalapeños, all wrapped up in a crispy cornbread crust. Perfect for a cozy evening or as a side dish for your next barbecue.
Ingredients:
– 1 cup cooked blackeyed peas
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 jalapeño pepper, diced
– 1/2 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine blackeyed peas, cornmeal, flour, baking powder, and salt.
3. Add melted butter, egg, and diced jalapeño; stir until combined.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Top with shredded cheddar cheese.
6. Bake for 35-40 minutes or until cornbread is golden brown.
Cooking Time: 35-40 minutes
Blackeyed Peas and Okra Stir Fry
This classic Southern-inspired stir fry is a flavorful and nutritious side dish that’s ready in no time. With the simplicity of black-eyed peas and okra, this recipe is perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 cups water
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup okra, sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Cook black-eyed peas according to package instructions or until tender.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add okra, cumin, salt, and pepper. Stir-fry for an additional 5-6 minutes or until okra is tender.
4. Combine cooked black-eyed peas with the stir-fry mixture. Serve hot, garnished with cilantro if desired.
Cooking Time: 20-25 minutes
Blackeyed Peas and Chorizo Tacos
This recipe combines the classic Southern staple of blackeyed peas with the spicy kick of chorizo sausage, all wrapped up in a crispy taco shell. Perfect for a flavorful twist on traditional tacos.
Ingredients:
– 1 cup dried blackeyed peas, soaked overnight and drained
– 1 pound chorizo sausage, casings removed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional: chopped cilantro, lime wedges, sour cream for toppings
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chorizo sausage in a large skillet over medium-high heat, breaking up with spoon as it cooks.
3. Add onion and garlic to the skillet; cook until onion is translucent.
4. Add soaked blackeyed peas to the skillet; stir to combine. Cook for 5 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning pea and chorizo mixture onto warmed tortillas.
Cooking Time: 25-30 minutes
Blackeyed Peas and Coconut Milk Curry
A flavorful and nutritious curry that combines the comfort of black-eyed peas with the creaminess of coconut milk, perfect for a weeknight dinner or special occasion. This recipe is easily adaptable to suit your taste preferences.
Ingredients:
– 1 cup dried black-eyed peas, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth or water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook black-eyed peas according to package instructions or soak overnight, then cook until tender.
2. Heat oil in a large pan over medium heat; add onions and cook until softened (5 minutes).
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Stir in coconut milk and vegetable broth or water; bring to simmer.
5. Add cooked black-eyed peas; season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until desired consistency is reached.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Blackeyed Peas and Avocado Salsa
This creamy and spicy salsa is the perfect accompaniment to your favorite dishes, from tacos to grilled meats. With the addition of blackeyed peas for added texture and nutrition, you’ll be hooked on this unique flavor combination.
Ingredients:
– 1 cup cooked blackeyed peas
– 3 ripe avocados, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon fresh cilantro, chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a medium bowl, combine blackeyed peas, avocado, red onion, jalapeño, and cilantro.
2. Squeeze lime juice over the mixture and toss to coat.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None! This salsa is ready in just a few minutes of prep time.
Blackeyed Peas and Quinoa Stuffed Peppers
This colorful recipe combines the nutty flavor of quinoa with the creamy sweetness of blackeyed peas, all wrapped up in a tender bell pepper package.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked blackeyed peas
– 1 cup cooked quinoa
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together blackeyed peas, quinoa, cheese, and cilantro.
3. Stuff each bell pepper with the pea-quinoa mixture, filling to the top.
4. Drizzle olive oil over the peppers and season with salt and pepper.
5. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Summary
Discover 18 delicious recipes that showcase the versatility of canned black-eyed peas. From hearty stews and soups to flavorful salads and casseroles, these easy-to-make dishes are perfect for any occasion. Get inspired by creative combinations like Spicy Black-Eyed Peas and Sausage Skillet, Creamy Black-Eyed Peas and Rice Casserole, or Southern Style Black-Eyed Peas with Bacon. Whether you’re looking for a quick weeknight meal or a show-stopping dish for a special gathering, these recipes are sure to please.