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Easy Black-Eyed Peas

Photo: Charles Walton; Styling: Cindy Manning Barr
Yield

4 servings

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.

Ingredients

  • 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

  1. 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.

  2. *1 (16-ounce) package frozen black-eyed peas may be substituted. Reduce cooking time to 30 minutes or until tender.