Black Eyed Succotash

Succotash is one of my favorite dishes and is quite popular in my family. I’ve added a few unexpected twists and turns to my version to give it a little edge. Black Eyed Peas combined with Edamame (the Japanese inspired soybeans now made popular in the U.S.) make for a unique bean combination, while the Cayenne Pepper and Red Pepper Flake give it a little kick. Add Corn and Tomatoes and you’re all set for a Southern feast.
Yield: About 15 Servings

“ME” indicates a healthier Mindful Eating option.

    1 1/2 Cups Black Eyed Peas, Dry (use canned if needed to save time)
    1 Small Yellow Onion, Diced
    12 oz. Shelled Edamame, Fresh or Frozen (substitute with Baby Limas or Butter Beans if desired)
    16 oz. Sweet Corn, Fresh or Frozen
    28 oz. Canned Diced Tomatoes (I prefer Pomi)
    2 Cups Chicken Broth
    2 Tbsp Fresh Sage, Finely Chopped
    3 Tbsp Cayenne Pepper
    1 Tbsp Fresh Ground Red Pepper Flakes
    Fresh Ground Sea Salt
    Fresh Ground Black Pepper

    1. Soak Black Eyed Peas in a large pan in 3 cups of water overnight. In the morning, remove all floating, dark and odd Peas, drain Peas in a colander and rinse. Add Peas back into the original pan with 3 Cups of fresh water.
    2. Place Peas on the stove, add Onion and Salt (to taste) and cook over medium low heat for about 45 minutes. This may take quite a bit of salt since these are dry Peas. Add salt as you cook to taste.
    3. After about 45 minutes or so, when Black Eyed Peas are less tough and starting to cook down, add them to a large stockpot with Edamame, Corn, Tomatoes, Chicken Broth, Sage, Cayenne Pepper and Red Pepper Flake. Cook over medium low heat for about 20 minutes. Taste occasionally to adjust seasoning. Add additional Cayenne Pepper, Red Pepper Flake, Salt and Black Pepper as needed to balance flavor.
    4. Reduce to a low simmer while finishing other food to allow flavors to mellow before serving for dinner. Turn off the heat when the flavors are melded. Do not overcook as beans will become soggy. Enjoy!


    1. Lauren says:

      Yummy!!! Making it for my lunches this week

    2. Rose says:

      I have all the stuff to make it this way. He might like it better. Thanks dear one.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Follow USG on Social Media

    Follow by Email
    RSS Feed

    Questions? Comments? Ideas?

    Please contact me via e-mail.

    Quote of the Week

    "Stop being who you were and change into who you are." ~Paulo Coelho
  • Visit the Inspiring Quote Archive here.

    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

    Terms of Use

    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
    Southern Food Bloggers
    Kentucky Food Bloggers