Pico Black-Eyed Peas

Pico Black-Eyed Peas
  • pico de gallo:
  • 3 tomatoes, diced
  • 1 small onion, chopped
  • 1 small jalapeno pepper, chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 lime, juiced, or more to taste
  • 1/2 teaspoon salt
  • 3 cups dry black-eyed peas
  • water to cover


  1. Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
  2. Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.

05/01/2018
Pico Black-Eyed Peas, recipe PT15M PT1H 5 455 calories

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