Brothy black-eyed peas with grilled onion salsa from Ottolenghi Test Kitchen - Extra Good Things (page 168) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • snackbaby on November 24, 2025

    super tasty! used pinto beans instead of black-eyed peas, and made this on the stove rather than in the oven. note to self: if using stock cubes, no need for extra salt :)))

  • kkmatti on January 03, 2025

    Excellent black-eyed pea recipe. Used a habanero in place of the scotch bonnet. This was pleasantly spicy without chopping the pepper into the beans at the end. We enjoyed the salsa and fried onions on top - don't be tempted to skip them.

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