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Black-Eyed Peas and Yellow Squash Skillet

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“This recipe was modified from a cold black-eyed pea salad. I don't like cold black-eyed peas but I love the taste of this served warm. It is a little hot because of the jalapeno but those can easily be left out. On the other hand, if you want more heat, add more peppers.”

Ingredients Nutrition

  • 1 tablespoon cooking oil
  • 2 medium summer squash, thinly sliced crosswise (about 1-1/2 cups)
  • 1 -2 fresh jalapeno pepper, seeded and chopped (about 2 tablespoons)
  • 2 garlic cloves, minced
  • 12 teaspoon cumin
  • 1 (16 ounce) can black-eyed peas, rinsed and drained
  • 1 medium green onion, sliced (2 tablespoons)
  • 1 teaspoon fresh cilantro, chopped fine
  • 14 teaspoon salt
  • 2 medium tomatoes, cut into thin wedges


  1. Heat oil in large skillet. cook squash, peppers, and garlic, uncovered, for 8 minutes or until squash is tender, stirring occasionally.
  2. Add peas, green onion, cilantro, cumin and salt. Heat 4-5 minutes, stirring occasionally. Stir tomatoes into hot mixture. Serve immediately.

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