Pico Black-Eyed Peas

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

Original recipe makes 12 servings


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

  • PREP

    15 mins

  • COOK

    1 hr


    5 hrs 15 mins


  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.


Calories: 151 kcal
Carbohydrates: 27.6 g
Cholesterol: 0 mg
Fat: 0.6 g
Fiber: 5 g
Protein: 10.3 g
Sodium: 109 mg