Black-Eyed Pea Supper Dish |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
1/2 lb bulk pork sausage |
1/2 cup green pepper, chopped |
1/4 cup onion, chopped |
1 cup canned tomato |
1/4 teaspoon oregano |
1/4 teaspoon rosemary |
1/4 teaspoon black pepper |
1 garlic clove, finely chopped |
1 (15 7/8 ounce) can black-eyed peas (do not drain) |
1 cup 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.
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