Prepare the Black-Eyed Peas: If you haven’t already, soak your dried black-eyed peas overnight in cold water. Alternatively, for a quick soak, place the peas in a large pot, cover with water by 2 inches, bring to a boil, and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain well before proceeding.
1 pound dried black-eyed peas
Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
1 tablespoon olive oil, 1 large yellow onion
Add Garlic and Peppers: Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 3-5 minutes, or until the peppers begin to soften, stirring occasionally to prevent burning.
2 cloves garlic, 1 red bell pepper, 1 green bell pepper
Combine Ingredients: Add the drained black-eyed peas to the pot, along with the diced tomatoes (undrained), bay leaf, dried thyme, smoked paprika, and cayenne pepper (if using). Stir well to combine all ingredients.
1 pound dried black-eyed peas, 1 can diced tomatoes, 1 bay leaf, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
Add Broth and Simmer: Pour in 4 cups of chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the black-eyed peas are tender. Check periodically and add the remaining 2 cups of broth if the mixture becomes too dry, ensuring the peas are always covered.
4-6 cups chicken or vegetable broth
Season and Finish: Once the peas are tender, remove the bay leaf. Season generously with salt and freshly ground black pepper to taste. If you prefer a thicker consistency, you can mash a small portion of the peas against the side of the pot with a spoon.
1 bay leaf, Salt and freshly ground black pepper
Serve: Ladle the Easy Ina Garten Black Eyed Peas into bowls, garnish with fresh chopped parsley, and serve hot.
¼ cup fresh parsley
