Ingredients
- 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
- ½ teaspoon salt
- 3 cups dry black-eyed peas
- water to cover
Why This Recipe Is So Loved
Full of fresh flavors and vibrant colors. It combines the creamy texture of black-eyed peas with the bright, zesty taste of pico de gallo. It’s healthy, satisfying, and perfect for any meal.
Smart Cooking Tips
- Rinse the black-eyed peas well before cooking to remove any dirt or debris.
- Use ripe, firm tomatoes for the pico de gallo to ensure the best flavor.
- Let the pico de gallo sit for a few minutes before serving to allow the flavors to meld.
- Use ripe, firm tomatoes for the pico de gallo to ensure the best flavor.
- Let the pico de gallo sit for a few minutes before serving to allow the flavors to meld.
Step 1
Chop the tomatoes, onion, jalapeno, cilantro, and garlic, then toss them all together in a bowl. Squeeze in some fresh lime juice, sprinkle with salt, and give everything a good mix. Pop the pico de gallo in the fridge for at least four hours so the flavors have time to meld.
Step 2
Meanwhile, rinse the black-eyed peas and put them in a large pot. Add enough water to cover the peas by about an inch. Bring the water to a boil, then lower the heat to a gentle simmer. Let the peas cook until they’re tender, which should take around an hour.
Step 3
Once the peas are soft, stir the chilled pico de gallo into the pot. Give everything a good mix and taste for seasoning—add a bit more salt or lime juice if you think it needs it. Serve warm and enjoy!
Serving Combinations
Serve this with warm tortillas or over a bed of rice for a complete meal. It also pairs well with grilled meats or a fresh green salad on the side.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to three days. Keep the pico de gallo separate to maintain its fresh texture and add it just before serving.
Frequently Asked Questions
Can I use canned black-eyed peas instead of dry ones?
Yes, canned black-eyed peas can be used. Rinse and drain them, then add them to the pico de gallo just to warm through.
How long should I soak the dry black-eyed peas before cooking?
Soaking is optional for this recipe. If you prefer, soak them for 6-8 hours to reduce cooking time.
Can I make the pico de gallo ahead of time?
Yes, making the pico de gallo at least four hours ahead helps the flavors develop better.
What can I substitute if I don’t have jalapeno?
You can use serrano peppers or a mild chili pepper, or omit it for less heat.
How do I know when the black-eyed peas are done cooking?
They should be tender and creamy but not mushy, which usually takes about an hour.
Can I add other spices or ingredients to the peas?
Yes, feel free to add spices like cumin or smoked paprika to suit your taste.
Should I rinse the black-eyed peas before cooking?
Yes, rinsing removes any dirt or debris and is recommended.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
