Black Eyed Pea Succotash

[Photograph: Carrie Vasios]

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Black Eyed Pea Succotash

About This Recipe

Active time:20 minutes
Total time:20 minutes


  • 1/2 large red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 tablespoons of olive oil, divided
  • 2 cups corn kernels (thawed if frozen)
  • 15.5 ounces black eyed peas, drained and rinsed
  • 4 tablespoons lemon juice
  • 4 tablespoons chopped fresh chives
  • 1 teaspoon hot sauce
  • Salt and pepper to taste
  • For serving: 4 large red bell peppers


  1. 1

    In a large skillet, heat 3 tablespoons of olive oil over medium high heat. Sauté onion and bell peppers until softened, about 5 minutes. Add peas and corn. Sauté until tender and heated through, about 3 minutes.

  2. 2

    In a large bowl, whisk together lemon juice, remaining olive oil, chives, and hot sauce. Stir in vegetables. Season with salt and pepper.

  3. 3

    To serve, cut each bell pepper in half and remove any ribs or seeds. Spoon succotash into bell pepper half. Garnish with leftover chives.

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