30 ounces blackeyed peas drained and rinsed canned
14.5 ounces chicken broth reduced-sodium canned
0.3 cup parsley fresh chopped
0.3 teaspoon hot sauce such as tabasco
Equipment
sauce pan
Directions
In a large saucepan, heat oil over medium.
Add onion; season with salt and pepper, and cook until softened, 3 to 5 minutes.
Add oregano, black-eyed peas, and broth. Bring to a boil, reduce to a simmer, and cook until liquid is thick and peas are tender, 15 to 20 minutes. Stir in parsley and hot sauce; season with salt and pepper.