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Easy Black-Eyed Peas

Photo: Charles Walton; Styling: Cindy Manning Barr

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 an easy, 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. This make ahead side can be added to any meals throughout the week. We promise the entire family will love these just as much as we do. 


  • 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.

Cook's Notes

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.