Frozen Black-Eyed Peas Recipe

Frozen black-eyed peas might not be the star of your pantry, but they’re a real lifesaver when you need something comforting, nutritious, and easy.

I always keep a bag in the freezer for those hectic nights when you need a quick side or main that doesn’t sacrifice flavor.

These peas bring an earthy taste and creamy texture, making them perfect for hearty New Year’s dishes or light weeknight meals. Plus, they’re packed with protein and fiber to keep you full without the heavy feeling.

I started using frozen black-eyed peas during a busy holiday season, and they’ve been a go-to ever since. Forget soaking overnight—just pop them into your pot, and you’ve got a meal in under 30 minutes.

Their mild flavor takes on any spice, whether it’s a smoky paprika or fresh herbs. Give this simple recipe a try, and let me know how you make it your own!

Why I Love This Recipe?

• It’s quick and convenient—frozen black-eyed peas cook faster, saving you from long prep.
• They’re perfect for hearty, nutritious meals, packed with fiber and plant-based protein to keep you full.
• The flavor flexibility is a game-changer—spices, herbs, or broths, they adapt beautifully!
• I love using this dish as a base for different variations, from veggie bowls to soups.
• The simple ingredient list makes it an affordable, weeknight staple that doesn’t skimp on taste.

Fantastic Frozen Black-Eyed Pea Feast!

Transforming Peas: A Flavorful Fusion! Sautéed with aromatic spices, simmered to tender perfection, and ready to elevate any dish. Versatile, nutritious, and utterly delicious!

4.25 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Additional Time: 8 hours hours

Total Time: 9 hours hours

Calories: 307kcal

Author: Anne Carter

Servings: 10 people

Equipment

• ▢
  Measurement cups and spoons
• ▢
  Garlic mincer
• ▢
  Knife and chopping board
• ▢
  Blender (Hand or Electric)
• ▢
  Serving spoon
• ▢
  Pressure cooker

Ingredients

• ▢ 1 pound dry black-eyed peas
• ▢ 2 tablespoons olive oil
• ▢ 1 large onion sliced
• ▢ 4 cloves garlic minced
• ▢ 8 cups water
• ▢ 1 diced tomatoes
• ▢ 5 pepperoncini peppers
• ▢ 1 bay leaf
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon ground thyme
• ▢ 1 teaspoon cumin seeds
• ▢ salt and pepper to taste

Instructions

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature – for 8 hours to overnight. Drain and rinse; set aside.
• Blend onion, tomatoes, and garlic cloves using a blender to make a thick tomato puree.
• Heat olive oil in a pressure cooker over medium heat. Add cumin seeds and bay leaf and stir until it gives an aromatic fragrance.
• Pour tomato puree and stir until dried. Then, add soaked black-eyed peas, pepperoncini, garlic powder, thyme, salt, and pepper.
• Add water and close the lid of the pressure cooker.
• After one whistle, simmer the heat for 10 minutes. Then turn off the heat.
• Serve hot.

Notes

1. For a milder flavor, use chicken or vegetable broth.
2. For a richer flavor, use beef. 
3. Incorporating acidic elements like a splash of citrus juice (lemon or lime) or a touch of vinegar (balsamic, apple cider, or red wine vinegar) can brighten and balance the flavors in your black-eyed pea dish. The acidity adds a refreshing tang that enhances the overall taste profile.

Nutrition

Calories: 307kcal

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What to Serve with Frozen Black-Eyed Peas Recipe?

• Southern Macaroni Salad
• Dirty Rice
• Collard Green
• Mexican Cornbread Muffins