Follow these steps for perfect results
olive oil
onion
chopped
red bell pepper
chopped
celery
chopped
garlic
minced
vegetable broth
quick-cooking barley
fresh thyme
chopped
lemon juice
crushed red pepper flakes
salt
black-eyed peas
rinsed
Heat olive oil in a large nonstick skillet over medium heat.
Add chopped onion, red bell pepper, and celery to the skillet.
Cook until the vegetables soften, about 3 to 4 minutes.
Add minced garlic and cook for 1 minute.
Pour in vegetable broth, add quick-cooking barley, chopped fresh thyme (or dried thyme), lemon juice, crushed red pepper flakes, and salt.
Bring the mixture to a boil.
Reduce heat to low, cover the skillet, and simmer until the barley is cooked, approximately 15 to 20 minutes.
Remove the skillet from the heat.
Stir in rinsed black-eyed peas.
Cover the skillet and let it stand for 5 minutes to allow the flavors to meld.
Serve hot.
Expert advice for the best results
Add a bay leaf while simmering for extra flavor.
Adjust the amount of crushed red pepper to your spice preference.
For a richer flavor, use chicken broth instead of vegetable broth (if not vegetarian).
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with a sprig of fresh thyme.
Serve with cornbread.
Serve with a side salad.
Complements the earthy and savory flavors.
Discover the story behind this recipe
Traditional Southern dish, often eaten on New Year's Day for good luck.
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