I’m so glad you’re here to learn about one of my favorite recipes: black eyed peas with okra. This dish is a staple in many Southern households, and for good reason – it’s easy to make, packed with nutrients, and absolutely delicious. I remember growing up in the South, my mom would make this recipe for special occasions like family gatherings and holidays.
It was always a crowd-pleaser, and I think it’s because of the combination of flavors and textures that work so well together. The black eyed peas provide a nice crunch, while the okra adds a slightly slimy texture that complements the peas perfectly. And let’s not forget about the flavor – a blend of spices that will leave your taste buds wanting more.
I’ve been making this recipe for years now, and it’s always a hit with my family and friends. Whether you’re looking for a quick weeknight meal or a special dish to serve at your next dinner party, this black eyed peas with okra recipe is sure to please. And the best part?
It’s incredibly easy to make – just throw all the ingredients into a pot and let it simmer until the peas are tender. It’s truly one of the simplest recipes I’ve ever made. My kids love helping me in the kitchen, especially when we get to use this recipe because they love being able to help with all the steps involved in cooking it up.
From measuring out the ingredients to stirring everything together, they feel like they’re really contributing to the meal which makes them excited about eating what we make afterwards too! As an added bonus, this recipe is also very healthy – packed with protein from the black eyed peas and fiber from the okra.
Black Eyed Peas with Okra
4.7 from 669 votes
A hearty Southern-inspired dish combining tender black eyed peas and fresh okra in a savory tomato broth. This one-pot meal is seasoned with smoked turkey and aromatic vegetables for a comforting and nutritious dinner.
1 pound dried black eyed peas, soaked overnight and drained
6 cups water or low-sodium chicken broth
1 smoked turkey wing or 4 ounces smoked turkey
1 bay leaf
1 teaspoon salt
For the Okra and Vegetables
2 tablespoons olive oil
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 pound fresh okra, stems trimmed and sliced into 1/2-inch rounds
2 tablespoons apple cider vinegar
Hot sauce for serving (optional)
👨🍳Directions
1Place the soaked and drained black eyed peas in a large pot with 6 cups of water or broth, the smoked turkey wing, and bay leaf.
2Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes or until the peas are tender but not mushy.
3While the peas cook, heat olive oil in a large Dutch oven over medium heat.
4Add the diced onion, bell pepper, and celery and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
5Stir in the minced garlic, smoked paprika, cayenne if using, black pepper, and dried thyme.
6Cook for 1 minute until fragrant, then add the undrained diced tomatoes.
7Increase heat to medium-high and bring the mixture to a simmer.
8Once the black eyed peas are tender, remove the bay leaf and the smoked turkey wing.
9Shred the meat from the turkey wing and return the meat to the pot with the peas and cooking liquid.
10Discard the bone and skin.
11Add the cooked peas and their liquid to the Dutch oven with the tomato mixture.
12Stir in the sliced okra and apple cider vinegar.
13Bring the stew to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15 minutes.
14The okra should be tender but still hold its shape, and the stew will thicken slightly.
15Taste and adjust seasoning with additional salt and pepper if needed.
16Serve hot over steamed rice or with crusty bread, and offer hot sauce on the side for extra heat.
Soaking the black eyed peas overnight reduces cooking time and improves digestibility. If using fresh okra, avoid overcooking to prevent a slimy texture. For a vegetarian version, omit the smoked turkey and use vegetable broth with a teaspoon of liquid smoke.
Watch Video Of How Black Eyed Peas with Okra Works
This black eyed peas with okra recipe is perfect for any occasion – whether you’re looking for a quick weeknight meal or a special dish to serve at your next dinner party. It’s incredibly easy to make and requires minimal preparation time.
The best part? It’s packed with nutrients from the black eyed peas and fiber from the okra making it an excellent choice for those looking for healthy meals.
❓ Frequently Asked Questions About Black Eyed Peas with Okra
1. Do I need to soak dried black eyed peas before cooking?
Yes, soaking dried black eyed peas for at least 6 hours or overnight helps them cook more evenly and reduces cooking time. If you are short on time, you can do a quick soak by boiling them for 2 minutes and then letting them sit for 1 hour. Canned peas are a good alternative and skip the soaking step entirely.
2. How do I prevent okra from getting slimy in this recipe?
The best way to avoid slimy okra is to cook it separately first. Heat a skillet with a little oil, add the okra, and saute over medium high heat until it browns and the edges look dry. This breaks down the mucilage before it goes into the stew. Also, avoid overcooking the okra once it is in the pot.
3. Can I make black eyed peas with okra in a slow cooker?
Yes, you can use a slow cooker. Saute the okra first, then add all ingredients including the sauteed okra to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the okra during the last hour of cooking to keep it from getting too soft.
4. What can I use instead of smoked meat for a vegetarian version?
For a vegetarian version, use vegetable broth and add smoked paprika, liquid smoke, or a smoked salt to get that smoky flavor. You can also add a little coconut oil or olive oil for richness. Some people like to add diced tomatoes or bell peppers for extra depth.
5. How do I store and reheat leftover black eyed peas with okra?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium low heat, adding a splash of water or broth if it has thickened too much. You can also reheat in the microwave in 30 second bursts, stirring between each. The flavors actually get better the next day.
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