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Black Eyed Peas and Green Beans

Black Eyed Peas and Green Beans

I just love green beans, they cook up quickly and can be enjoyed both hot and cold.  This recipe adds in black-eyed peas, a very underrated bean, but they are actually buttery and creamy and add protein to this vegetarian side. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, diced
  • 1 (15-ounce) can black eyed peas, drained and rinsed
  • 1 teaspoon Tabasco or hot sauce
  • ½ teaspoon kosher salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder


  1. In a large sauté pan, cook green beans in olive oil over medium-high heat for 5 to 8 minutes. Add onion and cook 8 to 10 minutes more or until onion is translucent and beans are tender.
  2. Add black-eyed peas, hot sauce, salt, chili powder, and garlic powder and stir to combine. Heat 2 to 4 minutes and serve immediately.