Easy Black-Eyed Peas

Southern Living
Easy Black-Eyed PeasRecipe
Photo: Charles Walton; Styling: Cindy Manning Barr
Black eyed peas are easily considered a Southern staple. These beans are cream colored with black splotches at the center. While they aren't technically peas, they are part of the bean family, and make a hearty side dish for many great main dishes. This four-ingredient side dish lets the peas simmer and meld flavors with kielbasa, a chopped onion, and bullion cubes for a richly flavorful side dish that you can let simmer while they main dish cooks.

4 servings


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2 1/2 pounds fresh black-eyed or pink-eyed peas, shelled (3 cups)*
3 cups water
2 large beef bouillon cubes
1 medium onion, chopped
1/2 (16-ounce) package kielbasa, sliced, browned, and drained (optional)


Bring first 4 ingredients and, if desired, sausage to a boil in a saucepan. Reduce heat; simmer 40 minutes or until tender. Serve with Sweet Onion Relish.

*1 (16-ounce) package frozen black-eyed peas may be substituted. Reduce cooking time to 30 minutes or until tender.

Created date

December 1999