Description
This Tender Black Eyed Peas and Okra recipe is a comforting Southern-inspired dish combining the creamy texture of black-eyed peas with the tender freshness of okra. Simmered with aromatic onion, garlic, and spices in a rich chicken broth, it offers a flavorful, hearty meal perfect for a cozy lunch or dinner.
Ingredients
Scale
Vegetables
- 1 lb fresh okra (trimmed and cut into 1/2-inch pieces)
- 1 medium onion (diced into 1/2-inch pieces)
- 1 large garlic clove (freshly minced)
Legumes
- 2 cups black-eyed peas (canned and drained, or cooked dried)
Liquids & Oils
- 3 cups chicken broth (I use Swanson brand)
- 1 tbsp extra-virgin olive oil (or any neutral oil like canola)
Spices & Seasonings
- 1/2 tsp ground black pepper
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (adjust to taste for heat level)
Instructions
- Prepare Ingredients: Trim and cut the fresh okra into 1/2-inch pieces. Dice the onion into similarly sized pieces and mince the garlic clove to ensure even cooking and release of flavors.
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they become fragrant and translucent, about 3-5 minutes. This will form the flavor base of the dish.
- Add Okra and Spices: Stir in the cut okra, ground black pepper, cayenne pepper, bay leaves, and salt. Cook for a few minutes, allowing the okra to slightly soften and the spices to bloom.
- Add Liquids and Peas: Pour in the chicken broth and add the black-eyed peas. Stir everything together and bring the mixture to a gentle boil.
- Simmer the Dish: Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 30 minutes, or until the okra is tender and the flavors are well combined. Stir occasionally to prevent sticking.
- Adjust Seasonings and Serve: Remove the bay leaves, taste the dish, and adjust salt or cayenne pepper as desired. Serve warm as a side dish or a hearty main with rice or cornbread.
Notes
- Using fresh okra is recommended for the best texture; frozen okra may become mushy.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If using dried black-eyed peas, soak them overnight and cook until tender before using.
- Adjust cayenne pepper according to your preferred spice level.
- This dish pairs wonderfully with cornbread or steamed rice.
