Easy Black-Eyed Peas
- 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)
How to Make It
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.
For a twist on this traditional recipe, add kale, corn, or collard greens, or okra. You could stuff a sweet potato with this hearty mixture. You could also add pulled pork. Black-eyed peas also make for a deliciously creamy hummus dip, casserole, fritter, jambalya, stew, salsa or rice dish addition.