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.

Reviews Add a comment

  • fmturek1
    7 JAN, 2017
    Southern raised and accomplished cook, but not fan of ham hock in EVERYTHING - I loved these from "hello"! Super easy to make - watch your salt, I hardly use any. Since I've found this recipe, I make sure I always have a couple of cans of Buschs Black Eyed peas in pantry. Have even had to use dried parsley and worked well - fresh is better though.
  • MS10207559
    30 DEC, 2011
    Don't change a thing is you're looking for the yankee version. Otherwise dried or fresh peas, not canned. Smoked pork hock and water, not chicken broth.
  • SamZYX
    23 DEC, 2011
    lasaunda, try just following the recipe next time. Brown sugar - ugh!. Garlic, as much as I like it, doesn't go with everthing.
  • lasaunda
    17 APR, 2011
    Meh.....Not sure if I just don't like black eyed peas, or if I don't like this recipe. It was ok, but nothing to write home about. I sauteed garlic w/ the onions, and added a little brown sugar. Prob will try to find a new recipe next time around.