American•budget
Black-Eyed Peas & Okra
This black eyed peas and okra recipe is a classic Southern side dish perfect for potlucks. Learn how to make this easy vegetable side.
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- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 1 large clove garlic, finely chopped
- 3 cups low-sodium chicken broth
- 2 small bay leaves, preferably fresh
- 2 cups black-eyed peas, fresh or frozen (thawed)
- 1 pound fresh okra, stem ends trimmed, cut into 1-inch pieces
- 0.5 teaspoon salt
- 0.5 teaspoon freshly ground pepper
- 0.25 teaspoon cayenne pepper, or to taste
Instructions
- 1
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, 3 to 5 minutes. Add garlic; cook 1 minute. Add broth and bay leaves; bring to a boil. Stir in peas.
- 2
Reduce heat; simmer, stirring occasionally, for 20 minutes. Add okra, salt, pepper and cayenne. Simmer until tender, about 15 minutes.