Learn how to make Black-Eyed Peas, one of Rita's recipes for nonperishable foods.

Black-Eyed Peas


  • 1(1-lb.) bag dried black-eyed peas, soaked overnight and drained
  • 1½ cups diced onion
  • 2 shallots, finely chopped
  • ½ green bell pepper, seeded and chopped
  • ¼ cup vegetable oil
  • ¼ teaspoon salt
  • 1 teaspoon ground freshly ground black pepper
  • 3-4 cups water


  1. Place soaked black-eyed peas in large stockpot. Add onion, shallots and bell pepper. Cover and let stand about 20 minutes for peas to absorb flavor.
  2. Add oil, salt and pepper; stir. Cover and let stand an additional 10-15 minutes.
  3. Add 3-4 cups water to cover the peas. Bring to a boil; lower heat and simmer with lid on for 50-60 minutes or until tender.
  4. Before serving, remove ½ cup cooked peas. Mash and stir back into the pot to thicken the cooking liquid. Omit this step if you prefer to drain off any remaining liquid.

Makes 10 servings.