Mark Hyman, MD


Serves 4


  • 1 tablespoon extra-virgin olive oil
  • 7 stalks green onions or scallions, chopped
  • 1/3 cup diced red onion
  • 2 cloves garlic, peeled and minced
  • 4 teaspoons diced poblano pepper
  • 3/4 cup organic low-sodium vegetable broth
  • 2 15-ounce cans black-eyed peas
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2–1 teaspoon kosher salt
  • 3 tablespoons chopped fresh cilantro



  1. Heat olive oil in a large pot over medium heat until hot. Add all onions, garlic, and poblano pepper. Sauté the vegetables for 2–3 minutes until aromatic then add the vegetable broth.
  2. Pour beans from can into strainer and rinse with cold water.
  3. Add the beans, lemon juice, and all spices and herbs to the vegetable broth. Simmer 20–25 minutes while stirring occasionally until beans and vegetables are soft.
  4. Remove from heat and either enjoy warm or chill and serve.