Southwestern Style Black Eyed Peas

Black-eyed peas don’t need much to shine, and this Southwestern spin proves it.

Canned black-eyed peas get simmered with diced carrots, onion, bell pepper, celery, and a healthy dose of garlic. A splash of hot sauce adds just enough kick to keep things lively. The longer you let it simmer, the more the vegetables soften and the flavors meld into a savory, slightly spicy pot of goodness.

It’s the kind of no-fuss side dish that pairs with cornbread, grilled chicken, or a plate of rice.

Pro Tips

• Simmer for the full 20-25 minutes if you can. The extra time lets the vegetables break down and creates a richer, more cohesive dish.
• Adjust the hot sauce to your liking. Start with a quarter teaspoon and taste as it simmers.
• Serve this on New Year’s Day for good luck, or any day you want a quick, healthy side on the table.