Refried Black Eyed Peas



Serving size

about 1 cup
45 Minutes

This recipe can be multiplied or divided by 2 and makes good leftovers.

Refried Black Eyed Peas


2 tsp. Olive oil
1 large White onions (minced)
2 15 ounce can Canned no salt added blackeye peas (drained and rinsed)
3 tsp. Tabasco sauce
4 cup Water
1 tsp.. Smoked paprika
1/2 tsp. Salt
2 tsp. Dried or rubbed sage
1 to taste Black pepper


Place the olive oil in a medium sauce pan over medium heat.

Add the onion and cook for about 3 minutes.

Add the black beans, hot sauce, water, paprika, salt, sage, and pepper. Stir well.

Simmer over medium heat, stirring occasionally. Using a fork, spoon, or potato masher, press the black beans occasionally as they cook.

As the beans cook, add additional water to keep the beans from getting too dried out.

Stir and continue to mash the beans.

After about 20 - 25 minutes the refried beans will begin to thicken up.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a riff on traditional refried beans with great Southern flavors of smoky paprika, sage, and hot sauce. Most refried beans contain a lot of lard even though it’s not really necessary. Slow cooking the beans breaks down the great quality carbohydrates in the legumes and helps create the great creamy texture that you crave in refried beans without all the fat. These make a great side dish with a simple roasted chicken breast or Sage Mustard Pork Tenderloin.

"There is no such thing as guilt-free eating."

Dan Barber, Chef