Go Back
+ servings
Mexican Chorizo Black-Eyed Peas | Magnolia Days

Mexican Chorizo Black-Eyed Peas

Mexican Chorizo Black-Eyed Peas are a spicy and hearty side dish. It's a recipe to kick up regular plain peas with extraordinary flavors.
Course Side
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 to 12 servings
Author Renee


  • 1 tablespoon vegetable or canola oil
  • 1 pound uncooked Mexican chorizo sausage casings removed
  • 1 medium onion diced
  • 1 celery stalk diced
  • 2 jalapeño peppers seeded and diced, plus more for garnish if desired
  • 2 garlic cloves minced
  • 3 cups canned chopped or diced tomatoes
  • 1/2 cup dry white wine
  • 7 cups cooked black-eyed peas see note, rinsed and drained


  1. Heat oil in a large soup pot or Dutch oven over medium-high heat. Add chorizo and cook, stirring to break up and crumble, for 5 minutes.
  2. Add onion and celery. Cook, stirring occasionally, until vegetables are softened and chorizo is cooked completely, about 5 minutes.
  3. Add jalapeños and garlic. Stir and cook for 1 minute.
  4. Add tomatoes and wine. Stir to combine. Bring to a boil then reduce heat to low. Loosely cover and cook for 45 minutes, stirring occasionally.
  5. Add black-eyed peas. Stir to combine and cook for 15 minutes.
  6. Serve with diced jalapeño peppers for garnish if desired.

Recipe Notes

I used 5 cans of black-eyed peas. You can also cook 1 pound of dried black-eyed peas to use (no seasoning, just peas and water per package instructions). Do not try to cook black-eyed peas in sauce because the seasoning will prevent them from softening.