Black-Eyed Peas and Red Beans

Colorful sweet peppers make this savory side dish attractive as well as delicious.

Black-Eyed Peas and Red Beans
3 to 6
6 side-dish or 3 main-dish servings
30 mins
by 3.0 2  people
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  • 1/2 cup dry red beans
  • 1/2 teaspoon salt
  • 1/2 cup dry black-eyed peas*
  • 1 bay leaf
  • 3 slices bacon
  • 1 cup chopped red, yellow, and/or green sweet pepper
  • 1 large onion, chopped (1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme, crushed
  • 1/8 teaspoon ground red pepper
  • Dash ground black pepper
Rinse red beans; drain. In a large saucepan combine red beans and 3 cups water. Cover and let stand overnight. (Or, bring to boiling; reduce heat. Simmer, uncovered, for 2 mintues. Remove from heat. Cover and let stand for 1 hour.)
Drain the red beans, discarding the soaking liquid. Rinse the beans and return them to the saucepan. Add 3 cups fresh water, black-eyed peas, bay leaf, and salt. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or until peas and beans are tender. Drain, discarding the bay leaf.
Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
Add sweet pepper, onion, garlic, thyme, red pepper, and black pepper to skillet. Cook until vegetables are tender. Stir in beans, peas, and bacon. Heat through. Makes 6 servings.


  • *

    If you cannot find dry black-eyed peas, substitute 1-1/2 to 2 cups of frozen or drained canned peas for each 1/2 cup of dry peas. Add during the last 15 mintues of cooking.

nutrition information

Per Serving: cal. (kcal) 154, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 25, fiber (g) 4, pro. (g) 9, vit. A (RE) 124, vit. C (mg) 31, sodium (mg) 246, calcium (mg) 30, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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