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



Ingredient Checklist


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

  • 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 (4)

78 Ratings
  • 5 star values: 5
  • 4 star values: 13
  • 3 star values: 40
  • 2 star values: 17
  • 1 star values: 3
Rating: 4 stars
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.
Rating: Unrated
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.
Rating: Unrated
lasaunda, try just following the recipe next time. Brown sugar - ugh!. Garlic, as much as I like it, doesn't go with everthing.
Rating: 2 stars
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.