Black-Eyed Peas Supper
![photo by PaulaG](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/26/53/05/picW3mRzX.jpg)
photo by PaulaG
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/120928/U24980632/Photo_Video_11516134237299055214286_medthumb_hor.jpg)
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (15 ounce) can black-eyed peas
- 1 lb spicy sausage (I use Jimmy Dean)
- 1 (15 ounce) can tomatoes, petite diced
- 2 teaspoons rosemary
- 2 teaspoons oregano
- 1 small onion
- 1⁄2 green pepper
- 1 (8 ounce) box cornbread mix
- 1 egg (for cornbread)
- 1⁄3 cup milk (for cornbread)
directions
- Brown sausage.
- Add onion and green pepper, saute for 5 minutes.
- Add undrained black eyed peas, and undrained tomatoes.
- Add rosemary and oregano.
- Start cornbread according to directions.
- Simmered sausage mixture, covered for 20 minutes.
Questions & Replies
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Reviews
-
I've made this one several times but slightly different. I use 2 cans of black eye peas, 2 cans tomatoes, I also use ground rosemary (use a coffee grinder). I don't do the cornbread. I top it with cheddar cheese. I also don't like mushy black eye peas and so I add the peas 10 minutes before it's done.