Recipe courtesy of Curtis Aikens

Black-Eyed Peas

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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


  1. 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.