Smoky Black-eyed Peas

Use leftover barbecued ribs to make this southern-style recipe. Served at room temperature, it's a good dish for potlucks.

Smoky Black-eyed Peas
Servings: 8 Prep 5 mins Stand 30 mins


  • 1 1/2 pounds cooked barbecued pork ribs
  • 2 cans (15 ounces each) black-eyed peas, drained
  • 2 cups chunky-style salsa

Make It

1. Pull meat from rib bones and place in large bowl. Add peas and salsa; stir to combine. Cover; let stand 30 minutes or up to 24 hours in refrigerator before serving. Serve at room temperature. Makes 8 servings.