Southwestern Black-Eyed Peas Recipe

Name: Southwestern Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 3/4 cup dried black-eyed peas (6 oz); 1 tablespoon vegetable oil; 1 cup okra, sliced; 1 small onion, chopped (1/4 cup); 1/2 teaspoon salt; 1/4 teaspoon red pepper sauce; 2 garlic cloves, crushed; 1 tablespoon fresh cilantro, chopped; 1 small tomatoes, seeded and chopped

Servings: persons

2 cups water
3/4 cup dried black-eyed peas (6 oz)
1 tablespoon vegetable oil
1 cup okra, sliced
1 small onion, chopped (1/4 cup)
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 garlic cloves, crushed
1 tablespoon fresh cilantro, chopped
1 small tomatoes, seeded and chopped

1
Heat water and peas to boiling in 2 quart saucepan.
2
Boil uncovered 2 minutes; reduce heat to low.
3
Cover and simmer 30-40 minutes, stirring occasionally, until beans are tender.
4
Drain peas.
5
Heat oil in same saucepan over medium heat.
6
Cook okra, onion, salt, pepper sauce and garlic in oil about 5 minutes, stirring occasionally, until onion is tender.
7
Stir in cilantro, tomato and beans.
8
Cook, stirring occasionally, until hot.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups water, 3/4 cup dried black-eyed peas (6 oz), 1 tablespoon vegetable oil, 1 cup okra, sliced, and more.

Yes, Southwestern Black-Eyed Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Black-Eyed Peas

How did you like this recipe?

Frequently Asked Questions