Fried Black Eyed Peas

Fried Black Eyed Peas

The southern girl in me desires black eyed peas and cornbread every now and then. But sometimes you want it to be a little fancier than normal. I love this recipe because it reminds me of my great aunt Jessie Mae. She would make cornbread in a madeleine baking pan and it just made it seem a lot more special. I love the fact that the cornbread is nice and crispy on the outside and moist on the inside just gives you this individual bite of deliciousness.

Cornbread Madeleines
  • 2 cups self-rising white cornmeal mix
  • 1/2 cup all-purpose flour
  • 1/4 cup organic cane sugar
  • 2 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs , lightly beaten


Preheat oven to 425°. Whisk together cornmeal mix, flour, and sugar in a large bowl. Add buttermilk, melted butter, and eggs. Whisk together just until blended. Spoon batter into lightly greased shiny madeleine pans, filling three-fourths full. Bake, in batches, 16 to 18 minutes or until golden brown. Remove from pans immediately. Serve hot, or cool completely on wire racks


So instead of making black eyed peas the normal way. I decided to fry them. What I love about frying black-eyed peas is that you can incorporate peppers, onions and garlic in the dish and frying the ingredients bring out the flavor much more to me. You could also add carrots or chop at collard greens very finely and add them to the recipe as well.

I hope you enjoy this recipe just as much as my family does and always remember to set the table with love.

Fried Black Eyed Peas


2 cans black-eyed peas
2 tbsp olive oil
4 garlic cloves roughly chopped
2 tsp sweet smoked paprika
1 small red onion diced
1 medium red bell pepper dice

1 small poblano pepper, diced
Kosher salt and pepper to taste


1. Drain and rinse black-eyed peas thoroughly. This important that the peas are completely drained. I would suggest pat them gently with a paper towel.

2. Heat skillet on low heat. Add garlic and saute 2-3 minutes. Add paprika and cook for another 1-2 minutes.

3. Increase heat to medium. Add red onions, red peppers and poblano peppers and mix well.

4. Add black-eyed peas and fry until they have a nice crust on them, stirring occasionally to make sure all individual peas are touched by the infused oil.

5. Season as needed with salt, pepper, and more paprika. Stir. Remove from heat and garnish with fresh herbs of your choice. Serve with cornbread.

Fried Black Eyed Peas

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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