Creole Black-Eyed Peas and Rice

Submitted by Chef Ashley 1000

"One of my favorite recipes. Great with cornbread."

 

• Ready In: 2hrs 45mins
• Ingredients: 14
• Serves: 2

ingredients

• 3⁄4 cup dried black-eyed peas
• 1 tablespoon butter
• 1⁄3 lb smoked sausage
• 1⁄2 onion
• 1⁄3 green pepper
• 1⁄2 cup tomato sauce
• 1⁄3 teaspoon garlic
• 3⁄4 teaspoon Worcestershire sauce
• salt and pepper
• 1 tablespoon parsley
• 1⁄8 teaspoon oregano
• 1⁄8 teaspoon thyme
• 3 dashes hot sauce
• white rice

directions

1. Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.
2. Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.
3. Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.
4. Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.
5. Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.