Pico Black-Eyed Peas recipe

All Recipes Side Dish Beans and Peas

Ingredients

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
½ teaspoon salt
3 cups dry black-eyed peas
water to cover

Nutrition Info

151.3 calories
carbohydrate: 27.6 g
cholesterol: : -
fat: 0.6 g
fiber: 5 g
protein: 10.3 g
saturatedFat: 0.2 g
servingSize: -
sodium: 109 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 servings

Recipe Note

Pico de gallo and black-eyed peas are a surprising marriage of flavor that are meant for each other.

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