Black-eyed peas with onions and red pepper (Feijão frade com cebolas e pimento vermelho) from The New Portuguese Table: Exciting Flavors from Europe's Western Coast (page 181) by David Leite and Nuno Correia

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato rice (Arroz de tomate)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stepharama1 on May 11, 2023

    Given the author's glowing introduction to this recipe, I expected the result to exceed the sum of its parts. To my palate, it did not. It tasted good (rather meh even with the seasoning amped up), not great and was much better the next day made into a bean salad.

  • Zosia on March 12, 2016

    Simple but delicious side dish that highlighted the inherent sweetness of the black-eyed peas. Soaking, then cooking in stock added an extra layer of flavour. This was delicious as is, tossed with greens and lemon juice, and mixed into some leftover rice.

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