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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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If you know anything about Texans, you know we love our black-eyed peas. But you don't have to be from here to enjoy this recipe. Ingredients:
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained |
2-1/2 cups water |
2 cups frozen okra, thawed |
1 cup uncooked instant rice |
salt and pepper to taste |
1 pound fully cooked johnsonville® polish kielbasa sausage or polish sausage, diced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions:
1. In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed. Yield: 6-8 servings.
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