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Photo: Charles Walton; Styling: Cindy Manning Barr Photo by: Photo: Charles Walton; Styling: Cindy Manning Barr

Easy Black-Eyed Peas

Southern Living AUGUST 1999

  • Yield: 4 servings

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)

Preparation

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.

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Easy Black-Eyed Peas Recipe

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