okra black eyed peas recipe

Written ByJenny Smyth Posted on
okra black eyed peas recipe
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The Best okra black eyed peas recipe

I’ve been making okra black eyed peas for years, and it’s always a hit with my family. The dish is a staple of Southern cuisine, and I love it for its rich history and the way it brings people together. Okra black eyed peas is a simple yet flavorful recipe that’s perfect for weeknight dinners or special occasions.

The combination of tender okra, creamy black eyed peas, and a hint of smoky spices is just irresistible. I think what I love most about this recipe is the way it celebrates the comfort of home cooking and the warmth of family gatherings. It’s a true classic that never fails to put a smile on everyone’s face.

Growing up in the South, I was surrounded by the rich flavors and traditions of this region. My grandmother used to make okra black eyed peas all the time, and it was always a treat to sit down at her table and enjoy a big ol’ plate of it. She’d tell me stories about how this dish was passed down through generations of her family, and how it was always served at special occasions like weddings and holidays.

As I got older, I started making my own version of okra black eyed peas, experimenting with different spices and techniques to make it my own. One thing that sets this recipe apart from others is the use of okra as the main ingredient. Okra is such a versatile vegetable – it can be fried up crispy, added to soups and stews for extra texture, or even used as a meat substitute in vegetarian dishes.

In this recipe, I like to use fresh okra for its tender texture and slightly sweet flavor. It’s what gives the dish its signature taste and feel. When it comes to cooking okra black eyed peas, there are a few key techniques that are essential to getting it right.

First, you need to make sure your okra is sliced thinly so that it cooks evenly throughout. Then, you need to sauté the onions and garlic until they’re nice and caramelized – this adds so much depth to the dish! Finally, you need to let everything simmer together until the flavors have melded together beautifully.

Okra and Black Eyed Peas

Okra and Black Eyed Peas

4.6 from 1652 votes

A hearty and flavorful Southern-inspired dish combining tender okra with creamy black eyed peas. Simmered in a savory tomato broth with onions and garlic, this makes a satisfying vegetarian main or side.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dish

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound fresh okra, trimmed and sliced into 1/2-inch rounds
2 cups cooked black eyed peas (or 1 can, drained and rinsed)
1 can (14.5 oz) diced tomatoes, undrained
1 cup vegetable broth or water
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon apple cider vinegar (optional)

👨‍🍳Directions

1Heat olive oil in a large skillet or Dutch oven over medium heat.
2Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Add sliced okra to the skillet and cook over medium-high heat, stirring frequently, for 5 to 7 minutes until the okra is lightly browned and the slime has reduced.
5The okra should look slightly charred in spots and feel tender when pierced with a fork.
6Stir in the diced tomatoes with their juices, vegetable broth, cooked black eyed peas, smoked paprika, dried thyme, salt, and black pepper.
7Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cover the skillet.
8Let the dish simmer covered for 15 to 20 minutes, stirring occasionally, until the okra is very tender and the flavors have melded.
9The liquid should thicken slightly and the okra should be soft but not mushy.
10Remove from heat and stir in apple cider vinegar if using for brightness.
11Taste and adjust seasoning with additional salt and pepper if desired.
12Serve hot as a main dish over rice or with crusty bread, or as a side dish alongside grilled meats or cornbread.

🔧Equipment

Large skillet or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 50g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 14g

📝Notes

For a smoky flavor, add a pinch of cayenne pepper or a dash of hot sauce. If using fresh black eyed peas, cook them separately until tender before adding. Leftovers keep well in the refrigerator for up to 3 days and the flavors deepen overnight.

Watch Video Of How Okra and Black Eyed Peas Works

This okra and black eyed peas recipe is one of those dishes that always works. It is simple to make and uses ingredients you probably already have. I love that it is healthy and filling and my family never complains when I make it. It is perfect for weeknight dinners or weekend gatherings.

You can serve it as a side or make it the main event. Either way it is a crowd pleaser. When it comes to storing leftovers just put them in a container and keep them in the fridge. They reheat well in the microwave or on the stove.

If you have a big batch you can freeze it for later. To reheat from frozen just thaw it overnight and warm it up. I like to serve leftovers with a fresh piece of cornbread. This dish also works great for meal prep.

You can make it on Sunday and enjoy it throughout the week. I think you will love how easy and tasty this recipe is.

❓ Frequently Asked Questions About Okra and Black Eyed Peas

Q: What’s the best type of okra to use in this recipe?

A: For this recipe, I recommend using fresh okra that’s still slightly firm to the touch. You can usually find fresh okra at your local farmer’s market or grocery store during peak season.

Q: Can I use frozen or canned okra instead of fresh?

A: While you can use frozen or canned okra as a substitute, I highly recommend using fresh if possible. Fresh okra has so much more texture and flavor than its frozen or canned counterparts.

Q: How do I prevent my okra from becoming mushy?

A: To avoid mushy okra, make sure you slice your okra thinly so that it cooks evenly throughout. You can also try adding a pinch of salt to your pan before sautéing your onions – this will help draw out any excess moisture from your vegetables.

Q: Can I make this recipe in advance?

A: Yes! This recipe actually gets better with time – just refrigerate or freeze it until you’re ready to serve.

Q: Is there anything else I can add to this recipe for extra flavor?

A: Absolutely! Some people swear by adding diced bell peppers or chopped jalapeños for an extra kick of spice.

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