Sandra Ina Garten Black Eyed Peas Recipe is a Mediterranean-style vegetable dish made with dried beans, chicken stock, and fresh aromatics. This hearty course uses celery, carrots, and thyme to create a savoury broth around the tender peas.
The first time I made this, I thought I could skip the overnight soak to save time. Now I always plan ahead because unsoaked beans cook unevenly and often stay hard in the centre whilst the skins fall apart. If you don’t give them at least six hours in water, you’ll never get that creamy texture that makes this dish special.
The celery and carrots are doing more work than you’d think in this base. Without them, the broth tastes thin and lacks the earthy depth needed to balance the beans. I’ve tried a few versions of this recipe and this one from Ina is the one I keep going back to because it relies on fresh herbs rather than heavy salt. It’s a solid choice for a healthy lunch that actually keeps you full.
Ina Garten Black Eyed Peas Recipe Ingredients
- 450g (1lb) dried black-eyed peas
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 litre (1 3/4 pints) chicken stock or vegetable broth
- 500ml (18fl oz) water
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
How To Make Ina Garten Black Eyed Peas Recipe
- Soak the peas: Place the dried beans in a large bowl, cover with cold water by at least 5cm (2 inches), and let them sit for 6 to 8 hours. Drain them into a colander and rinse under cold running water to remove the surface starch before you start cooking.
- Sauté the aromatics: Heat the olive oil in a large heavy pot on the hob over a medium heat. Add the diced onion, garlic, celery, and carrot and cook for 5 to 7 minutes until the vegetables are soft and the onions look see-through.
- Add broth and herbs: Pour the chicken stock and water into the pot and drop in the bay leaves and fresh thyme sprigs. Turn the heat up and wait for the liquid to reach a gentle boil.
- Cook the peas: Stir the soaked beans into the boiling liquid, then turn the heat down to low and put the lid on the pot. Let the mixture simmer for 45 to 60 minutes until the peas are soft but still hold their shape.
- Season and serve: Take out the bay leaves and the woody thyme sprigs using a spoon. Stir in the salt and pepper, then scatter the chopped parsley over the top before serving the peas warm in shallow bowls.
Recipe Tips
Rinse the beans twice. Wash them before soaking to remove dust and again after soaking to get rid of the complex sugars that cause bloating. This second rinse is the best way to ensure a clean flavour in the final broth.
Check the texture early. Start testing the peas at the 40-minute mark to make sure they don’t turn into a mushy paste. They are done when you can mash one easily against the roof of your mouth with your tongue.
Use fresh thyme sprigs. The woody stems are easier to fish out than tiny dried leaves and the flavour is much brighter. If you must use dried herbs, use only half a teaspoon so they don’t overpower the vegetables.
Swap the stock for variety. Use a high-quality vegetable broth if you want to keep the dish entirely vegetarian. Make sure the stock is low-sodium so you can control the final seasoning yourself with sea salt.
Mash for a thicker sauce. Take a ladle of the cooked peas, crush them in a small bowl with a fork, and stir them back into the pot. This creates a velvety texture without adding any extra fat or cream.
Cool before you freeze. Never put hot beans into the freezer or they’ll become rubbery when thawed. Let the pot reach room temperature on the side before moving the peas into storage containers.
What To Serve With Black Eyed Peas
Serve these peas over a bed of fluffy white rice or alongside a square of warm cornbread. They work well as a side for grilled chicken or smoked sausage for a more substantial meal.
Roasted kale or steamed spinach adds a nice bitter contrast to the sweet carrots in the broth. You can also add a splash of hot sauce at the table if you prefer a bit of heat.
How To Store Black Eyed Peas
Fridge
Keep the leftovers in an airtight container for up to 4 days. The flavour actually improves overnight as the beans continue to soak up the garlic and thyme from the broth.
Reheat
Place the peas in a small saucepan on the hob over a medium heat with a splash of extra stock. Avoid the microwave if possible as it can make the skins of the beans tough and chewy.
Freeze
Store the cooled beans in freezer-safe bags for up to 3 months. Lay the bags flat so they take up less room and thaw them in the fridge for 24 hours before reheating.
Ina Garten Black Eyed Peas Recipe Nutrition Facts
Per serving (1 of 6):
- Calories: 220 kcal
- Protein: 12g
- Fat: 5g
- Carbohydrates: 36g
- Sugar: 3g
- Sodium: 480mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, soaking is necessary to make sure the beans cook at the same rate as the vegetables and stay tender throughout.
Yes, but you should only simmer them for 15 minutes as they are already soft and might fall apart if cooked longer.
The beans were likely simmered for too long or at a boil that was too aggressive, so keep the heat on a low simmer.
Ina Garten Black Eyed Peas Recipe
Description
A rustic French stew of white beans and chicken thighs topped with a golden panko and butter crust.
Ingredients
Instructions
- Simmer soaked beans in chicken stock for 1 hour until tender then drain.
- Sear the chicken, sausage, and pancetta in a Dutch oven then remove.
- Sauté onion and garlic in the fat then pour in wine to scrape the pan.
- Mix in tomatoes, paste, and thyme before returning the meat and beans.
- Simmer covered for 45 minutes then top with buttered panko breadcrumbs.
