Trust us, black-eyed peas are not just for New Year’s! Try this delicious, super satisfying, and simple recipe for Black-Eyed Peas in Butter, from Colleen Ferreira. We challenge you to watch the whole recipe video without feeling hungry!
Black Eyed Peas in ButterDifficulty: Easy
Quick comfort food does exist! For those days when you crave something soulful, but you don’t have the time to simmer a soup or make a roast, you will rely on this black-eyed pea recipe. The almost browned butter paired with creamy local Colorado black-eyed peas may fool your taste buds into thinking that this was simmering for hours on the stove. When, in fact, it took less than 10 minutes to put together. As we enter the thick of fall, the days are getting shorter but tastier my friends! – Colleen
½ – ¾ cup of dry black-eyed peas, soaked overnight, then cooked in salted water (You want 1 ½ to 2 cups of cooked beans)
1 stick butter
1 cup diced sweet bell peppers
1 small red onion, diced
1 tsp garlic powder
1 tsp ground cumin
1 tsp smoked sweet paprika
½ tsp salt
1 cup fresh herbs, roughly chopped or whole (cilantro or flat leaf parsley work well)
- Melt your stick of butter in a large frying pan over medium heat. When butter is sizzling, before it turns into browned butter, add in one small, diced onion
- Let onion cook in sizzling butter for a few minutes until it softens, sauté and stir it around, turn down the heat if needed.
- Add in the bell peppers, stir until soft.
- Fold in the cooked black-eyed peas
- Next, add in the spices, salt, and stir until well combined. Last, fold in the fresh herbs and stir over the heat until those herbs start to soften a bit
- Serve the beans over buttered bread or rice.
- Pro tip from Colleen: “I always start my week by simmering a pound of dry beans. Then I have those cooked beans on hand to add to recipes all week long!”
Looking for other tasty recipes starring Colorado black eyed peas? Try this Black–Eyed Pea Salad, or whip up this Herby Black-Eyed Pea Toast.