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Italian Style Black-Eyed Peas

March 10, 2017 By Patricia 38 Comments

How to describe Italian Style Black-Eyed Peas? It’s a simple and nutritious dish that’s also super tasty. So delicious, in fact, I could have eaten it as my main dish!

Italian Style Black-Eyed Peas is a wonderful side dish! This is a nutritious and flavorful side great for any meal!

Do you ever come across a side dish that you could eat as your main dish? One of those dishes so good, it’s hard to break your focus from it? Italian Style Black-Eyed Peas is that dish for me.

My husband decided to whip up this dish recently. He picked up a bag of dried black-eyed peas at the store, and I knew he had something in mind.

Italian Style Black-Eyed Peas has great flavor and substance. You'll love serving this side!

We eat a lot of beans in our house. Why not? They’re so good for you! If you’re a fan of beans, too, and looking for a fab side dish, try my recipe (actually, my husband’s recipe!) for Quick Collard Greens with Sausage and Beans or another fabulous side that I love, Green Beans in Tomato Sauce.

Now, we all know that black-eyed peas are a Southern specialty (that may be why my husband likes them so much), but we gave these goodies an Italian twist by adding tomato, herbs, and Parmesan.

Italian Style Black-Eyed Peas includes herbs, tomato, and Parmesan. This makes a fabulous side dish!

You could do all sorts of things with black-eyed peas with great results. I made Black-Eyed Pea and Swiss Chard Soup with Pancetta, and even cute little hand pies that you could take with you to eat on the run. 

Considered legumes (technically peas), black-eyed peas and are quite filling and are also a great source of fiber. In other words: you should be eating them!

Italian Style Black-Eyed Peas is a side you'll enjoy with so many dishes. It's quite tasty!

There are a lot of things I shouldn’t be eating, too, but ya know — moderation and all that. In fact, I’m already thinking about a dessert I want to make — stay tuned!

Back to this side dish: Italian Style Black-Eyed Peas is a tasty, and healthy dish that would be great with fish, chicken, or a hearty salad. We used dried black-eyed peas for this recipe, but you don’t have to. The soaking process is easy, but you have to do a little advanced planning (overnight) if that’s the route you’re going.

If you try Italian Style Black-Eyed Peas, let me know what you think. Bet you’ll love them!

Italian Style Black-Eyed Peas is a wonderful dish. This is a side dish that's easy to make for any meal.

Nutrition

Calories

533 cal

Fat

12 g

Carbs

76 g

Protein

34 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Patricia Conte/Grab a Plate

Serves 4-6

Italian Style Black-Eyed Peas
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Ingredients

  • 1 cup dried black-eyed peas (makes 3 cups cooked)
  • 2 tablespoons olive oil
  • 4 ounces pancetta
  • 3 cloves garlic, minced
  • 1-1/2 cups chicken stock
  • 2 tablespoons tomato paste
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 cup seasoned, toasted breadcrumbs for garnish
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Rinse the beans and discard any remaining bits of stone or debris. Soak the dried beans overnight in a large pot of water. Make sure there is enough water to cover the beans. Drain the beans the next day.
  2. Add fresh water to a large pot. Add the beans and bring the mixture to a boil for 15 minutes (cover the pot with a lid). Reduce the heat to simmer for about 1 hour and 15 minutes.
  3. As the beans cook, top off the water in the pot so the beans remain covered. Make sure you use warm or hot water. (I did this 4-5 times as the beans cooked.)
  4. Drain the beans when done and set aside.
  5. Place a large skillet on the stove over medium heat. When hot, add the oil. Add the pancetta and cook for 3-4 minutes. Add the garlic and cook for 30 seconds or so.
  6. Transfer the beans to the skillet and season with the salt, black pepper, and red pepper flakes. Stir to combine.
  7. Add the chicken stock, rosemary, thyme, and tomato paste to the skillet. Stir and cook for 10-15 minutes (uncovered) to allow the stock to cook into the beans.
  8. Top with the breadcrumbs and Parmesan cheese. Serve warm.

Notes

If you don't want to use dried black-eyed peas for this recipe, you could use the canned version. Be sure to drain and rinse them first.

7.8.1.2
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https://www.azgrabaplate.com/italian-style-black-eyed-peas/

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Filed Under: Dinner, Recipes Tagged With: Black-eyed Peas, Side dish

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Comments

  1. Sheri says

    March 10, 2017 at 5:32 pm

    Awesome, thank you for this! It looks amazingly yummy! Side dishes that can be main dishes are my favorite kind of food. ;)
    Reply
    • Patricia says

      March 11, 2017 at 12:50 am

      Thanks so much, Sheri! I know -- it was tough to put my fork down :) Cheers!
      Reply
  2. Leah says

    March 10, 2017 at 6:15 pm

    Yummy!1 I think this may be my Meatless Monday Pick for the week!! Thank you!!
    Reply
    • Patricia says

      March 11, 2017 at 12:50 am

      Hi Leah! This could easily be a Meatless Monday dish, but keep in mind I included pancetta and chicken stock in this recipe. Easy swaps, though! Thanks!
      Reply
  3. Sheri Kaye Hoff says

    March 10, 2017 at 6:35 pm

    This is a yummy looking high protein meal. Your pics are great too- sharing on pinterest as well. https://sherikayehoff.com/how-to-change-three-mindset-blocks-to-increase-your-results-now/
    Reply
    • Patricia says

      March 11, 2017 at 12:49 am

      Thanks for your kind words, Sheri Kaye! Hope you try it soon, and enjoy!
      Reply
  4. Michelle says

    March 10, 2017 at 6:39 pm

    This looks so good and healthy, I will have to try it,
    Reply
    • Patricia says

      March 11, 2017 at 12:48 am

      Thanks so much, Michelle! Hope you try it soon, and enjoy!
      Reply
  5. Joely Smith says

    March 10, 2017 at 8:05 pm

    This look sso good and yes I totally get what you mean about a side dish that deserves to be the main dish! I love beans, legumes, peas - this is totally up my alley.
    Reply
    • Patricia says

      March 11, 2017 at 12:46 am

      Thanks, Joely! I could have eaten the whole bowl :) Hope you get a chance to try this recipe!
      Reply
  6. Shane Prather says

    March 10, 2017 at 8:45 pm

    Love this twist on a classic! Looks like the ultimate comfort food for family meal time.
    Reply
    • Patricia says

      March 11, 2017 at 12:46 am

      Thanks so much, Shane! Definitely comfort food everyone will love!
      Reply
  7. Leah says

    March 10, 2017 at 9:11 pm

    It's lunch time and I'm hungry, but these look so good. Pinned for later.
    Reply
    • Patricia says

      March 11, 2017 at 12:45 am

      Thanks so much, Leah! This is definitely a satisfying dish!
      Reply
  8. Marisa says

    March 10, 2017 at 10:40 pm

    I've actually never had black eyed peas before, more so because I had no idea how to make them. But the ingredients in this sound amazing. definitely pinning for later!
    Reply
    • Patricia says

      March 11, 2017 at 12:44 am

      Hi Marissa! I hope you try this recipe soon, and enjoy! Thanks for stopping by!
      Reply
  9. Kimberly Fouche says

    March 11, 2017 at 12:09 am

    This looks and sounds pretty good. I love beans on toast which an English friend of mine got me into eating years ago and this would be a great new way to eat it I think.
    Reply
    • Patricia says

      March 11, 2017 at 12:43 am

      Thanks, Kimberly! I used to eat beans on toast, too. I think it'd be a great idea to add this to toast!
      Reply
  10. Katie Kinsley says

    March 11, 2017 at 2:39 am

    Okay, the beans and the bread looks delicious. I really would love to try this and I hope you can come to my home to cook it for me!
    Reply
    • Patricia says

      March 11, 2017 at 4:54 pm

      Haha!! It really is easy to make :) I hope you give it a try!
      Reply
  11. Ali says

    March 11, 2017 at 4:50 am

    That looks amazing! My husband and I were just talking about how we needed to cook some black eyed peas the other day - we'd both definitely love this variation!
    Reply
    • Patricia says

      March 11, 2017 at 4:54 pm

      Oh! Good timing! Hope you like this recipe! Thanks for stopping by!
      Reply
  12. Jewels says

    March 11, 2017 at 11:58 am

    This looks so yummy! It's the perfect mix of two things I love: southern comfort food and Italian food. Can't wait to try it!
    Reply
    • Patricia says

      March 11, 2017 at 4:53 pm

      Thanks so much, Jewels! Hope you try it soon!
      Reply
  13. anne @onedeterminedlife says

    March 11, 2017 at 10:55 pm

    I have never cooked with black-eyed peas, but this looks good!
    Reply
    • Patricia says

      March 12, 2017 at 4:03 am

      Thanks so much, Anne :0
      Reply
  14. Joanie @ ZagLeft says

    March 13, 2017 at 12:50 pm

    What a creative recipe. I love black-eyed peas but the way I prepare them is pretty boring. I'll definitely be trying your recipe next time.
    Reply
    • Patricia says

      March 13, 2017 at 11:53 pm

      They really are good, aren't they! Thanks, Joanie!
      Reply
  15. Ali B says

    March 13, 2017 at 10:26 pm

    Looks delicious! Can't wait to make this with some crusty bread.
    Reply
    • Patricia says

      March 13, 2017 at 11:48 pm

      Thanks! Best way to enjoy it, Ali!
      Reply
  16. Anna says

    March 14, 2017 at 4:13 pm

    Oh my this post is making me hungry, I am gonna try this recipe. Thank you for sharing.
    Reply
    • Patricia says

      March 17, 2017 at 5:09 pm

      Thanks, Anna! This will fill you up for sure!
      Reply
  17. Jennifer Corter says

    March 16, 2017 at 2:07 pm

    Yummy! These look so tasty! I will def have to try them!
    Reply
    • Patricia says

      March 16, 2017 at 2:38 pm

      Thanks, Jennifer! Hope you like them!
      Reply
  18. Steven Fricke says

    January 2, 2018 at 2:59 am

    Amazing recipe, I added yellow onion prior to the garlic and turned it into more of a thick soup/ stew. I let it slow cook and added Italian Kale towards the end. It was a great side dish to my sisters Braciole, but deffinately was a stand alone dish with some nice crusty Italian bread. Great recipe.
    Reply
    • Steven Fricke says

      January 2, 2018 at 3:01 am

      For a meatless version, what can be used to replace the pancetta? I know, why would I, but I have a vegan cousin who is interested.
      Reply
      • Patricia says

        January 3, 2018 at 1:43 am

        Hi there! Well, you could try a meatless sausage crumble. If not, I think this dish would still be great w/out the pancetta. Perhaps add a little more seasoning, as the pancetta is a little salty. Thanks!
        Reply
    • Patricia says

      January 3, 2018 at 1:44 am

      Hi Steven! Thanks for your comment - I'm glad you like this dish! How funny that you mention braciole! I was just talking w/ my mom about making it! :)
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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