Black-Eyed Pea Supper Dish

Submitted by LitaLou

"This is one of our favorite cool weather dishes - it's so good with cornbread! The recipe came from Bush's. It's one I never really tinker with, and that's unusual for me. The ingredients are just right in the original."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 226.79 g bulk pork sausage
• 118.29 ml green pepper, chopped
• 59.14 ml onion, chopped
• 236.59 ml canned tomato
• 1.23 ml oregano
• 1.23 ml rosemary
• 1.23 ml black pepper
• 1 garlic clove, finely chopped
• 450.04 g can black-eyed peas (do not drain)
• 236.59 ml cheese, grated (cheddar, co-jack, etc.)

directions

1. Brown sausage in large skillet, crumbling with fork as it browns. Drain any accumulated fat.
2. Add green pepper & onion to skillet with sausage and cook for 5 minutes.
3. Add tomatoes & seasonings, stir well.
4. Pour in blackeyed peas with the liquid in the can. Cover & simmer for 15 minutes.
5. Serve hot with grated cheese on top.

Reviews

[windhorse23]

This was delicious. I didn't pay too much mind to measuring quantities, except for the sausage. I used spicy breakfast sausage. I would have loved to include mushrooms, but I didn't have any. It didn't make a lot, but it would be simple to add more sausage and beans to increase the quantity. I send Rotel tomatoes and threw in the whole can, minus the liquid. This dish was a pleasant surprise.

 

[Toni in Colorado]

My husband and I had this last night. Quick, easy and good.

 

[DeniseBC]

I had made this years ago and had a hankering for it, but couldn't remember the recipe exactly, so I was glad you had posted. I had to use Italian spiced diced tomatoes as that is what I had on hand, but I still added the spices as listed. I also used spicy breakfast sausage which gave it a great kick, but would be good with mild sausage as well. Served over rice was a great meal on a cold night! Thanks for sharing LitaLou!