This post may contain affiliate links. This means I may make a small commission at no additional cost to you when you make a purchase. Find out more in the Disclosure Policy
This simple Creole Black-Eyed Pea Recipe is made with ingredients right from your pantry and is ready in just about 30 minutes. Full of spicy flavor and crunchy vegetables, it is a perfect side dish for a weeknight dinner or a weekend barbeque.
The Mediterranean diet suggests including beans and legumes regularly in your diet. They are filled with protein and fiber and are nutrient dense. But, including these healthy foods in my diet is a challenge.
I have only a few bean recipes, but this Creole Black-Eyed Pea dish is full of spicy flavor, one I love and I know you will too.
Ingredients in Creole Black-Eyed Pea Recipe
Simple ingredients make this recipe quick and easy. For black-eyed peas I used canned. Canned are already cooked and ready to go. You just need to gently rinse prior to use.
I always have onions, celery, and some color of bell pepper in my fridge. And when I add onion, I almost always add garlic. They just seem to go together in most recipes. I keep a jar of pre-minced garlic in the fridge or you can mince your own.
For tomatoes, I used the petite diced variety. I like to keep all the vegetables finely chopped.
When sautéing this dish I try to use just a little olive oil. If it feels a little dry you can add 1/4 cup of broth. I keep a jar of broth base in my fridge so I can add a small amount when I need it. These broth bases usually have a lot more flavor than the canned and boxed varieties.
The spices are super simple. Add dried thyme, or add basil if you prefer. Add small amounts of salt, pepper, a pinch of allspice, and a bay leaf. To heat the recipe up, add cayenne pepper, and a dash of hot sauce. Adjust the amount of heat to your taste.
How to Prepare Creole Black-Eyed Pea Recipe
This quick side dish is prepared in one pan. Start with chopping your vegetables. I like to chop them roughly to the size of the black-eyed peas.
Pull out your frying pan and heat olive oil over medium heat. If you don't have olive oil you can substitute canola oil or another healthy oil you have on hand.
Add the celery, bell pepper, and onion. Stir and cook for 3 minutes.
Add the garlic and continue to cook. Stir the vegetables a couple of times so the garlic doesn't burn.
Drain and rinse the black-eyed peas. I used canned peas in this recipe to save time. But, if you have frozen, you can cook per the directions and then continue with the recipe.
Add your tomatoes, broth, thyme, pepper, salt, hot sauce, allspice, and bay leaf. Stir to mix.
Then, lower the heat to low and continue to cook for about 10 minutes until everything is heated through. The dish is done. Remember to discard the bay leaf prior to serving.
How to Store
Store for 4-5 days in a covered dish in the refrigerator. Heat before serving.