Ingredients
- 1 pound dried black-eyed peas, soaked overnight
- 1/2 stick (2 ounces) butter or margarine
- 1 large onion, cut into big cubes
- 1 large shallot, quartered
- 3 to 4 cups water
- 1/4 green bell pepper, cored, seeded and chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.
Reviews
This is excellent. I made exactly as written, and we really like them. The hubs added Tony Chachere’s to spice them up. Any suggestions for spicing them up while cooking?
Such a great recipe for black-eyed peas. I added a little bit of smoked paprika for, well, smokiness. These had such a rich flavor, perfect comfort food with some sweet cornbread on the side.
Wow, great recipe. I did use my homemade broth instead of water but this is first time the blackeyed peas had a meaty consistency and great flavor. Had a friend over who has hated them all her life, and she even liked them. Thanks for the recipe
MM
The black eyed peas were so good I ATE THE WHOLE POT BY MYSELF.
This was a very simply recipe to follow and they turned out delicious!! My family loved them.
As a vegetarian, it’s not always easy for me to find recipes that are full of flavor. Chef Aikens has really hit a winner with this recipe. Though most recipes for black-eyed peas have some type of meat in them, the seasonings used here made the peas likeable even to my mother-in-law who has never liked black-eyed peas. Thank you!