New This Month

Hearty Black-Eyed Peas


A dash of hot sauce adds piquancy to this comforting winter side dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2006


  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • Coarse salt and ground pepper
  • 1/2 teaspoon dried oregano
  • 2 cans (15 ounces each) black-eyed peas, drained and rinsed
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 teaspoon hot sauce, such as Tabasco


  1. In a large saucepan, heat oil over medium. Add onion; season with salt and pepper, and cook until softened, 3 to 5 minutes.

  2. Add oregano, black-eyed peas, and broth. Bring to a boil, reduce to a simmer, and cook until liquid is thick and peas are tender, 15 to 20 minutes. Stir in parsley and hot sauce; season with salt and pepper. Serve.

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