Easy Black-Eyed Peas

Easy Black-Eyed Peas
Photo by Charles Walton


  • 2 large beef bouillon cubes
  • 2 ½ pounds fresh black-eyed or pink-eyed peas, shelled (3 cups)*
  • 3 cups water
  • ½ (16-ounce) package kielbasa, sliced, browned, and drained (optional)
  • 1 medium onion, chopped

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.

View full recipe at My Recipes


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